Ingredients

Method

For the za’atar pita chips:
• 2 pita breads 
• 4 T olive oil 
• 2 T Woolworths za’atar 
• sea salt and freshly ground black pepper, to taste
For the shakshuka: 
• 4 large handfuls baby spinach 
• ½ bunch parsley 
• ½ bunch coriander
• ¼ bunch dill 
• ½ cup frozen peas 
• ½ cup Tenderstem broccoli tops 
• 3 T olive oil 
• 1 leek, halved lengthways and thinly sliced  
• 1 small onion, finely diced 
• ½ green pepper, finely diced
• 2 cloves garlic, minced 
• ½ t ground cumin  
• 1 baby marrow, grated
• sea salt and freshly ground black pepper, to taste 
• ¼ cup chicken or vegetable stock 
• ½ lime, juiced 
• 4 free-range eggs
For serving: 
• 1 T harissa, mixed with 1 T olive oil 
• crumbled feta, soft goat’s cheese or labneh 
• fresh coriander 
• fresh parsley

Method

Ingredients

1. To make the za’atar pita chips, preheat the oven to 180°C. Cut the pitas into quarters and tear open each quarter. Toss the pita triangles with the olive oil, za’atar, salt and pepper. Spread on a baking sheet and bake for 10–12 minutes, turning halfway, until golden and crisp.

2. To make the shakshuka, bring a saucepan of salted water to a boil. Blanch the spinach, parsley, coriander, dill, peas and broccoli for 30 seconds, then place into a bowl of iced water. Drain, then blend into a thick paste.

3. Heat the olive oil in a large pan over medium heat. Add the leek, onion, green pepper, garlic, cumin and a pinch of salt. Sauté for 5–7 minutes until softened. Stir in the baby marrow and cook for 2 minutes. Add the blended greens, then cook for 5 minutes, stirring often.

4. Add the stock, just enough to create a thick sauce. Simmer for 3–5 minutes to reduce slightly. Stir in the lime juice, taste and check the seasoning.

5. Make 4 small wells in the sauce and crack an egg into each. Cover and cook over a low heat until the whites are set but yolks are runny, about 4–6 minutes. If you prefer a firmer yolk, cook for a few more minutes.

6. Drizzle over the harissa oil and scatter over the feta or spoon over the labneh. Scatter over the coriander and dill. Serve immediately with the za’atar pita chips.

Find more breakfast recipes here

Stylist: Marcelle van Rooyen
Food assistant: Bianca Jones
Videographer: Romy Wilson
Photographer: Jan Ras