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GREEN SHAKSHUKA

Servings: 2-4

Ingredients

1 full bunch fresh coriander
1 full bunch fresh parsley
3 cloves garlic
1 jalapeno pepper, ribs and seeds removed
½ tsp NOMU Cyprus Sea Salt, for the sauce base
¼ cup water
¼ cup NOMU Extra Virgin Olive Oil
Squeeze of lime juice
¼ – ½ cup shelled pistachios
1-2 cups unsweetened almond milk
1 tbsp cornflour whisked with 1 tbsp almond milk (optional – for thickening)
NOMU Cyprus Sea Salt and NOMU Black Pepper, to taste
4 eggs
Crumbled feta, for topping
Cooked brown basmati rice, to serve

Directions

Palce the coriander, parsley, garlic, jalapeno, Cyprus Sea Salt, Water, Olive Oil, lime juice and pistachios in a blender and pulse until a pesto-like texture forms.

In a saucepan over medium-high heat, add the pesto-like sauce and sauté until the garlic is soft. Gradually add the almond milk and stir to combine. Bring to a low simmer for a few minutes, until you have a creamy sauce. If your sauce is a bit watery, add the cornflour slurry and keep simmering to thicken. Season with Cyprus Sea Salt and Black Pepper to taste.

Lower the heat and crack your eggs into the sauce. Leave some room between each egg, and cover with a lid. Let the pan sit for about 10 minutes or so, depending on how you prefer your yolks.

Serve the green shakshuka over brown basmati rice topped with crumbled feta.

Ingredients

1 full bunch fresh coriander
1 full bunch fresh parsley
3 cloves garlic
1 jalapeno pepper, ribs and seeds removed
½ tsp NOMU Cyprus Sea Salt, for the sauce base
¼ cup water
¼ cup NOMU Extra Virgin Olive Oil
Squeeze of lime juice
¼ – ½ cup shelled pistachios
1-2 cups unsweetened almond milk
1 tbsp cornflour whisked with 1 tbsp almond milk (optional – for thickening)
NOMU Cyprus Sea Salt and NOMU Black Pepper, to taste
4 eggs
Crumbled feta, for topping
Cooked brown basmati rice, to serve

Directions

Palce the coriander, parsley, garlic, jalapeno, Cyprus Sea Salt, Water, Olive Oil, lime juice and pistachios in a blender and pulse until a pesto-like texture forms.

In a saucepan over medium-high heat, add the pesto-like sauce and sauté until the garlic is soft. Gradually add the almond milk and stir to combine. Bring to a low simmer for a few minutes, until you have a creamy sauce. If your sauce is a bit watery, add the cornflour slurry and keep simmering to thicken. Season with Cyprus Sea Salt and Black Pepper to taste.

Lower the heat and crack your eggs into the sauce. Leave some room between each egg, and cover with a lid. Let the pan sit for about 10 minutes or so, depending on how you prefer your yolks.

Serve the green shakshuka over brown basmati rice topped with crumbled feta.

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