Recipe

Trout Shakshuka

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Trout Shakshuka

Eggs in a bed of baby spinach topped with a dollop of gremolata, crumbled feta, sumac, spring onions and slices of trout, served with a side of wholewheat pitas.




Ingredients to serve 2

  • 1 x leeks – cut off ends, slice (½cm)
  • 80g x smoked trout – tear into slices
  • 100g x baby spinach
  • 50g x Fairview feta – crumble
  • 2 x eggs
  • 2 x spring onions – slice thinly at an angle
  • 5g x parsley – chop finely
  • 5g x dill – chop finely
  • ½ clove x garlic – peel, grate & chop
  • ¼ tsp x sumac
  • 2 x wholewheat pitas
  • ½ x lemon
  • 1 tbsp x olive oil (from your pantry)
  • butter (from your pantry)
  • salt & black pepper (from your pantry)

Ingredients to serve 4

  • 2 x leeks – cut off ends, slice (½cm)
  • 160g x smoked trout – tear into slices
  • 200g x baby spinach
  • 100g x Fairview feta – crumble
  • 4 x eggs
  • 4 x spring onions – slice thinly at an angle
  • 10g x parsley – chop finely
  • 10g x dill – chop finely
  • 1 clove x garlic – peel, grate & chop
  • ½ tsp x sumac
  • 4 x wholewheat pitas
  • 1 x lemon
  • 2 tbsp x olive oil (from your pantry)
  • butter (from your pantry)
  • salt & black pepper (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 180°C for the pitas (NOTE: the pitas can also be toasted in a toaster, in which case you don’t need the oven on). Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of the grater, grate the peel of the lemon to create lemon zest, then cut in half and juice.

Step 3

Gremolata: Mix together the parsley, dill, lemon zest, garlic and olive oil. Add salt, pepper and lemon juice to taste.

Step 4

Shakshuka: Place a pan on a medium-high heat, add a knob of butter and cook the leeks with a little salt for 5 minutes. Add the baby spinach and cook until wilted -about a minute.

Step 5

Eggs: Using a spoon, make a well for each egg (see quantity above) in the spinach 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 6

Pitas: Warm the pitas up in the oven for about 5 minutes (or pop them in the toaster).

Step 7

Serve topped with the crumbled feta, spring onions and trout. Sprinkle over the sumac. Add a dollop of gremolata on top and serve the pitas on the side.