Quail, Hen and Duck Egg Shakshuka
By Charlotte Clarke
Anna Barnett, food blogger and all round food genius has revamped an already classic egg-based dish, Shakshuka, with our delightful Heritage Breeds Eggs. But not just one kind. Oh no. Anna has used a mixture of our Speckled Quail Eggs, Royal Legbar Hen Eggs and Gladys May’s Duck Eggs. The result is something you absolutely must try for yourself.
Shakshuka is a tasty yet simple dish to put together that it is perfect for a wholesome brunch. The deep yolks of Heritage Breeds Eggs brings a richness to the dish whilst feta brings a salty kick, chilli adds heat and the use of mint and coriander to garnish adds a crisp freshness.
We challenge anyone not to become a Shakshuka super fan. Give it a go!
- Generous glug of olive oil
- 1 clove of garlic- crushed and finely chopped
- 250g sprout tops
- 100g fresh spinach
- 1 tsp ground cumin
- 1 ½ tsp ground coriander
- 150ml crème fraiche
- 100g feta – crumbled
- 4-8 eggs – a mixture of Heritage Breeds Gladys May’s Duck Eggs, Speackled Quails Eggs and Royal Legbar Hen Eggs
- 1 green chilli – finely sliced
- small bunch of dill
- several sprigs of mint- leaves removed from stalk
- several sprigs of coriander
- Begin by heating a generous glug of oil in a large frying pan or shallow casserole dish.
- Add in the garlic, sprout tops and spinach, cooking over a medium to high heat until the leaves wilt a little.
- Sprinkle over the ground herbs and combine. After 2-3 minutes add in several dollops of crème fraiche, crumble in the feta and then make wells or space to add your eggs.
- Sprinkle over a little seasoning and cover your pan to speed up the eggs cooking.
- Prepare your garnishes and sprinkle over once the eggs are cooked to your preference.
- NOTE if adding in quails eggs add these a minute or two after you’ve added in the duck of hen eggs. The larger the egg the longer it will take to cook.