John Myers
Contents
show
Ingredients
- 1 Pc. Green pepper
- 2 piece Green chillies
- 1 piece Zucchini, medium size
- 3 piece Spring onion with green
- 2 piece Garlic cloves pressed
- 0,5 piece Romanesco
- 1 bunch Swiss chard fresh
- 1 small bunch Green thin asparagus
- 1 bunch Coriander / parsley fresh
- Olive oil, salt, pepper
- Thyme, dried oregano
- 1 piece Organic lemon, zest and juice
- 4 piece Organic eggs
Instructions
- Wash and core the chili peppers (heat) and cut into small pieces. Also cut the bell pepper into strips. Sweat both together in olive oil over a moderate heat. I used a large cast iron pan. After about 2 minutes, add the spring onions cut into rings, continue sweating. Next, add the zucchini (cut into leaves and halved), stir everything regularly. Press in the garlic cloves and - if you like - add some grated cardamom (I have it in the grinder).
- I washed the Romanesco and chopped it with the kitchen knife, not very fine, but not coarse either. It's next in the vegetable ragout. Wash the chard and cut into wide strips. Admit it. Season everything together with salt, pepper, dried thyme and oregano and let simmer for about 10 minutes, stirring occasionally. Towards the end, the thin green asparagus are added in thirds - they should stay a little crunchy. Season to taste with salt and pepper, rub in the lemon zest and add lemon juice to taste.
- Wash the herbs (parsley, coriander), shake dry, chop. Set aside for garnish. Beat the eggs on the ragout and close the pan with the lid. Let the eggs set over a moderate heat. Arrange on a hot plate and garnish with a little olive oil and parsley / coriander.
- I make the classic paprika / chilli / tomato hashuka quite often and was in the mood for a modified variant. Because of the sharpness you can experiment. I only took one chilli today because we also had non-happy hot eaters at brunch. Unfortunately, I forgot to take a picture of the Shashuka with whipped eggs, sorry. By the way, you can take pretty much anything when it comes to green vegetables - peas, spinach leaves and kale are sure to be great too.
