This healthy green shakshuka from The Fertility Kitchen by Charlotte Grand is a nutritious sharing brunch dish for two. Just add hunks of freshly baked sourdough for mopping up the bubbling eggs and oozing pesto sauce
The Fertility Kitchen: The Essential Guide to Supporting your Fertility, £15 is a nutrition and lifestyle-focused cookbook designed to help guide anyone who wants to become pregnant into healthy meal choices that are packed with ingredients which are considered good for supporting fertility.
Inside you'll find 60 flavoursome, yet simple recipes put together by nutritionist Charlotte Grand, who also offers lifestyle advice throughout the chapters of the book.
This weekend we've got our eyes on this green shakshuka - perfect if you've got a load of greens leftover from the week and don't want it to go to waste. Throw anything in - as long as it's green - cruciferous veg like broccoli, courgettes, frozen veg like peas, broad beans - and turn it into a delicious healthy sharing brunch dish for two. Just add hunks of freshly baked sourdough for mopping up the bubbling eggs and oozing pesto sauce.
Charlotte says: "A twist on a traditional Middle Eastern dish, this green shakshuka makes the most of those all-important greens. Incredibly simple to make, shakshuka offers a quick way to get a very nutritious meal on the table super speedily at any time of day. This is my fave weekend breakfast."
1 tbsp olive oil
4 spring onions, trimmed and finely sliced
2 garlic cloves, crushed
1 bunch (25g) of coriander stalks, finely chopped
Pinch of sea salt
4 tbsp frozen pea and bean mix
2 baby courgettes, trimmed and sliced into ribbons
2 tenderstem broccoli stems, trimmed and sliced lengthways
3 tbsp Super-green walnut pesto
80ml (1⁄3 cup) vegetable stock
2–4 large organic free-range eggs
1 bunch (25g) coriander leaves, roughly chopped
2 large handfuls of rocket
Aleppo pepper, for sprinkling
1. Heat the oil in a medium frying pan over a medium heat. Add the spring onions, garlic, coriander stalks and salt. Gently sauté for 2–3 minutes.
2. Add the peas and beans, courgettes, broccoli, super-green pesto and vegetable stock and stir until well combined. Use the back of a spoon to create 2–4 wells (depending on how many eggs you are using) in the mixture; crack an egg into each well and cover with a lid. Cook for 5–6 minutes, or until the eggs are done to your liking.
3. Divide between serving plates. Scatter with the coriander and rocket and sprinkle with Aleppo pepper to serve.
Recipe from The Fertility Kitchen: The Essential Guide to Supporting Your Fertility by Charlotte Grand (Quercus), order now