This shakshuka using our Regen friends, Mulloon Creek Natural Farms Eggs and Meredith Dairy Goats Cheese, is a great way to pack in extra green vegetables and comes with a protein hit from the eggs and fetta cheese. Serve it for breakfast with crusty bread or for a flavourful Middle Eastern dinner.

INGREDIENTS

• 1 brown onion, finely diced

• 2 garlic cloves, crushed

• 1 large or 2 small fennel bulbs, finely sliced

• 2 medium zucchini, finely sliced

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp coriander seeds

• 1 tsp fennel seeds

• Sea salt and pepper

• Olive oil for cooking

• ½ cup vegetable or chicken stock

• ½ bunch broccolini

• 1/3 bunch kale

• 3-4 Mulloon Creek eggs

• 1 handful of olives

• 50g creamy Danish fetta or Meredith Dairy Goats Cheese

• 1tbsp parsley, roughly chopped

• 1 tbsp dill, roughly chopped

• 100g halloumi cheese

• Crusty bread to serve

METHOD

1. Add a good drizzle of olive oil to a large wide heavy base pan. Add the diced onion and crushed garlic and sauté until the onions start to become transparent. Add the spices and a good pinch of salt, allow to sauté for a further 5 minutes.

2. Add the thinly sliced fennel and sauté for a further 5 minutes before adding the vegetable stock, place the lid on and allow to simmer until the fennel starts to become soft and transparent. Stir in the sliced zucchini and ½ of the kale, finely diced. If the mixture is becoming dry, add a little more stock.

3. Once the zucchini, fennel, and kale have cooked down, make 3-4 little holes and crack an egg into each hole. Allow for the eggs to cook to your liking with the lid left off.

4. Add the broccolini arranged around the edge of the eggs, along with the remanding kale roughly ripped up. And a handful of olives sprinkled over the top.

5. Crumble in large chunks of fetta over the top.

6. In a separate fry pan, add a drizzle of olive oil, add the halloumi sliced into 1cm slices. Once it starts to become a nice golden colour, flip it over and allow it to cook on the other side (4-5minutes each side).

7. Once the eggs, kale and broccolini have cooked, crack fresh pepper over the top, a good pinch of sea salt and roughly chopped parsley and dill.

8. Serve the green vegetable Shakshuka with slices of the halloumi and a slice of crusty bread.

Serves: 4 people

Prep / cook time: 35-40 minutes

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.