Clonakilty Blackpudding Green Shakshuka
Serves: • Prep Time: • Cook Time:
A tasty dish for anytime of the year the green veg screams Spring!
Shakshuka originated in North Africa & Middle East area. It is typically made using eggs, tomatoes, spices and onions. We typically think of it as a dish associated with brunch but truthfully it is eaten at anytime of the day. Some delicious freshly made bread to dip in and it will full you up perfectly!
200g Clonakilty black pudding – roughly chopped
1 leek – chopped
400g tin chickpeas
150g frozen peas
1 tsp cumin
2 jalapenos – diced
1 tbsp olive oil
1 knob butter
1 handful parsley leaves
1 wedge lemon
Spring onion – chopped
- Fry leeks & garlic with the oil and butter in a heavy based pan on medium heat for 2 minutes until softened
- Add spinach and cook for a further 2 minutes, stirring until spinach has wilted
- Stir in peas, jalapenos, chickpeas, cumin and seasoning and cook for a further 2 minutes
- Add black pudding & parsley and cook for a further 2 minutes
- Make 4 holes in the shakshuka mix and crack an egg into each whole. Bake in the oven for 12 minutes or until eggs are cooked.
- Sprinkle with garnish, squeeze of lemon and serve with toasted bread
Cast iron or heavy bottom pan
You can cook the eggs in the pan on top of stove if you don’t have access to an oven. Just cover the pan with a lid and let them steam. This will take 3 – 4 minutes.
Feta cheese is also a nice addition to sprinkle on top of shakshuka.
If you want crispy black pudding on/in the shakshuka reserve 50g of black pudding and fry separately in a pan until crispy and sprinkle on top to finish.
The fresh herb garnish really lifts the dish so if possible add as much as possible
Thanks to Another Food Blogger for creating this wholesome tasty dish!