Recipe

Bacon Shakshuka

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Bacon Shakshuka

Eggs in a bed of baby spinach and Swiss chard, topped with bacon, crumbled feta, harissa, spring onions and sumac.




Ingredients to serve 2

  • 100g x streaky bacon – cut in half
  • 50g x baby spinach – remove stalks, slice (4cm)
  • 100g x Swiss Chard – remove stalks, slice (4cm)
  • 1 x leeks – cut off ends, slice (½ cm)
  • 125g x button mushrooms – slice thinly
  • 50g x Fairview Feta – crumble
  • 2 x eggs
  • 2 x spring onions – slice thinly at an angle
  • ¼ tsp x sumac
  • 2 tbsp x harissa
  • salt & black pepper (from your pantry)

Ingredients to serve 4

  • 200g x streaky bacon – cut in half
  • 100g x baby spinach – remove stalks, slice (4cm)
  • 200g x Swiss Chard – remove stalks, slice (4cm)
  • 2 x leeks – cut off ends, slice (½ cm)
  • 250g x button mushrooms – slice thinly
  • 100g x Fairview Feta – crumble
  • 4 x eggs
  • 4 x spring onions – slice thinly at an angle
  • ½ tsp x sumac
  • 4 tbsp x harissa
  • salt & black pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Bacon: Place a pan onto a medium-high heat and cook the bacon for about 2 minutes on each side, until golden. Remove the bacon from the pan and set aside. Don’t discard the bacon fat.

Step 3

Shakshuka: Place the same pan back on a medium-high heat, cook the leeks in the bacon fat for 5 minutes, until softened. Add the mushrooms to the leeks and cook for 5 minutes, until golden. Add the baby spinach and swiss chard and cook for a minute, moving it around in the pan, until wilted.

Step 4

Eggs: Using a spoon, make a well for each egg (see quantity above) in the spinach and swiss chard mixture. Crack an egg into each well and season with salt and pepper to taste. Cover the pan with a lid, or tin foil, and cook for 2-3 minutes. The whites should be cooked and the yolks (yellow) should be runny.

Step 5

Serve topped with the bacon, harissa, feta, spring onions and sumac.