Recipe for 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
2 leeks – cut off ends, slice (½cm)
160g smoked trout – tear into slices
200g baby spinach
100g Fairview feta – crumble
4 spring onions – slice thinly at an angle
10g parsley – chop finely
10g dill – chop finely
1 clove garlic – peel, grate & chop
½ tsp sumac
4 wholewheat pitas
2 tbsp olive oil (from your pantry)
olive oil (from your pantry)
butter (from your pantry)
salt & black pepper (from your pantry)
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.
Lemon: Using the fine side of the grater, grate the peel of the lemon to create lemon zest, then cut in half and juice.
Gremolata: Mix together the parsley, dill, lemon zest, garlic and olive oil. Add salt, pepper and lemon juice to taste.
Shakshuka: Place a pan on 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.
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.
Pitas: Warm the pitas up in the oven for about 5 minutes (or pop them in the toaster).
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.
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