- 150g plain flour
- 2 tsp cumin seeds
- 300g rainbow chard
- 1 onion
- A handful of mint, leaves only
- A handful of dill
- A handful of flat leaf parsley
- 2 garlic cloves
- 2 tbsp olive oil
- Sea salt
- 150g Greek style yogurt
- 1 tsp sumac
- 2 shallots
- 4 duck eggs
- Freshly ground pepper
Prep: 20 mins | Cook: 15 mins
1. Tip the flour into a bowl, saving 1 tbsp for later. Tip in the cumin seeds, a pinch of salt and half the pot of yogurt. Add 2 tbsp cold water and mix together to form a smooth dough. Cover and set aside.
2. Roughly chop the rainbow chard leaves and stalks. Peel and thinly slice the onion. Pick the leaves from the herbs. Discard the mint stalks. Finely chop the parsley and dill stalks (keep the leaves separate).
3. Peel and grate the garlic cloves. Whisk with 1 tbsp oil and a pinch of salt. Set aside. Heat the oven to its lowest setting.
4. Mix 1 tsp sumac with the remaining yogurt and some seasoning. Set aside. Finely slice the spring onions.
5. Set a medium frying pan on the heat. Drizzle in 1 tbsp oil. Add the sliced onion and cook for 2 mins. Add a handful of the chard. Stir to wilt then add another until all the chard has been used up. Add the herb stalks and most of the leaves. Stir through the garlicky oil.
6. Remove the pan from the heat whilst you prepare the flatbreads. Dust your work surface with the reserved flour. Divide the dough into two balls and roll them into thin flat breads.
7. Make 4 holes in the wilted veg. Crack a duck egg into each hole. Sprinkle over the spring onions. Put the pan on a medium-low heat. Place a lid on the pan and cook for 5- 7 mins till the white is set and the yolk is as cooked as you like.
8. While the shakshuka cooks, heat a dry frying pan. Cook a flat bread in the hot pan for 2 mins on each side. Place in the warm oven. Repeat with the remaining flat bread. Place it in the oven if your eggs are still cooking.
9. Spoon the green shakshuka eggs onto two warmed plates. Scatter over the remaining herb leaves, sliced spring onions and a dollop of sumac yogurt. Dust over a little more sumac. Serve with the warm cumin flatbreads.