Special #LFW Recipe: Lauren Dangoor’s Green Shakshuka

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Surviving London Fashion Week for Lauren Dangoor, which involves catering for models and socialites alike, means using up leftover ingredients and getting the greens in wherever possible… including in her eggs…

Unlike Sam-I-Am I do like my green eggs, just without the ham. The traditional version of Shakshuka is poached eggs in tomato sauce. However, when it comes to cooking and being healthy I like to spice things up a bit. The best thing about making a Shakshuka is that you can play around with whatever you have left in your fridge. So, if it’s that kind of day, where you need to clear out your fridge, then make this dish! It’s an unconventional Shakshuka with a lot of nutrients packed in the one dish, and you wouldn’t even know because it’s so delicious and filling. If you don’t believe me, try it out for yourself and see!

Shakshuka

Preparation: 10 mins
Cooking: 25 mins
Equipment: food processor, steamer, skillet (frying pan), oven

Ingredients:

Green Sauce

  • 1 handful kale
  • 1 courgette
  • 1/2 avocado
  • 1 tbsp raw cashew butter
  • 1/2 lemon
  • 1tbsp olive oil
  • 1 tsp oregano
  • 1/2-1 tsp dill
  • Salt

Other Ingredients

  • 2-3 large handfuls spinach leaves
  • 1 small white onion
  • 1 piece garlic
  • 200g organic vine tomatoes
  • 3-4 eggs (depending on the size of your pan)
  • 1/4-1/2 cup water

Instructions:

  1. Preheat the oven 350 F / 175 C
  2. Steam the courgette and kale till soft (5 mins)
  3. Add to the processor with the rest of the Green Sauce ingredients. Blend and set aside.
  4. In the skillet add a small amount of coconut oil and heat then add the chopped onions and chopped garlic
  5. As the onions start to brown (after around 5 mins) add 1/4-1/2 cup water. This is to help the onions soften without burning.
  6. Add the chopped tomatoes to the pan whilst the water is evaporating. This allows the tomatoes to soften quickly.
  7. Once the water has almost evaporated (10 mins) add the spinach to the pan and about 2-3 tbsp of the sauce and mix.
  8. Crack the eggs on top and let it simmer for 5-7 mins. Try to crack the eggs nearer to the edge of the pan.
  9. While the Shakshuka is still in the pan, bake in the oven for about 5-7 mins to ensure the eggs are completely cooked (this time depends on your yolk preference).

Lauren Dangoor is passionate about living a healthy London lifestyle and cooking, and loves to blog about it. She shares her recipes and lifestyle via www.healthyremedy.co.uk/ and via Instagram @healthyremedy.

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