Inspired by the beloved Shakshuka, this dish offers a unique twist by incorporating the delicate yet vibrant essence of green onions. Picture this: a bubbling, creamy sauce enveloping perfectly poached eggs, all infused with the subtle tang of green onions. With each spoonful, you’ll experience a symphony of textures and tastes that elevate the humble egg to new heights. Prepare to embark on a culinary journey where comfort meets innovation, all in just one pot.
The green stems of onions, also known as scallions or green onions, are not only a flavorful addition to dishes but also pack a nutritional punch, containing vitamins A, C, and K, as well as folate and antioxidants, making them a healthy choice for enhancing both the taste and nutritional value of your meals..
Serves:
8 people
Time to Prepare:
30 min
Time to cook or cure:
20 min
Skill
poaching
Serves:
8 people
Time to Prepare:
30 min
Time to cook or cure:
20 min
Skills:
poaching
Our Starter is fed 100% Wholemeal Flour, this is to give the bread more flavour as the flour contains the wholegrain. You can use white flour or any other grain you prefer. The best flour for starting end feeding would be rye due to its high nutrient content and levels of naturally present lactobacilli.
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Gather and wash your ingredients. Quarter your potatoes, heat up a frying pan with olive oil, add the potatoes and garlic and fry until golden and crisp.
Cut the green of the onion into circles, and slide the heads of the onions lengthwise. Add the onion slices to the pan. Fry for a few minutes before adding the herb salt and green onions.Â
Continue frying and stirring before adding your cream and stock cube.Â
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Let the flavours combine, then lay in your eggs. Put a lid on your pan, and let simmer for 4-5 minutes until the egg whites are cooked, keeping the yolks nice and runny.
In a bowl, grate your carrots then add the juice of ½ a lemon, a pinch of salt, and a tbsp of honey.
Serve in a bowl with freshly ground pepper and toasted bread
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