Green Shakshuka with Leeks, Laverbread and Caerphilly Cheese, Yoghurt with Green Chilli Oil

Jump to Recipe

Loaded with an exciting range of green vegetables, fresh herbs, soft poached eggs, salty, crumbled Caerphilly Cheese and a spritz of lemon juice, this Welsh inspired Green Shakshuka is incredibly delicious, fresh and nutritious. Drizzle with Yoghurt with Green Chilli Oil, add some fresh avocado and serve with warm, fresh bread and your weekend breakfast or brunch is sorted.

You would be forgiven for thinking that this Green Shakshuka is a very decadent way to start the day, but in fact, it is bursting with nutrients and superfoods. Apart from the Laverbread, all the ingredients can be found in your local supermarket.

What is Laverbread?

Laverbread or Laver Seaweed has been collected from Pembrokeshire beaches and eaten in Wales for centuries. It is not a bread at all. Instead it is a puree of seaweed which has been boiled for up to 10 hours and pureed. A similar species to nori in Japan, this particular seaweed can only be found in Wales. It adds an unami, or depth of flavour to dishes, not to mention being a nutritious power house.

Classically mixed with oats, fried, and served with bacon for breakfast, it is now being incorporated into many dishes because of its health benefits and the wonderful flavour it brings. If you don’t have any, simply omit it, but if possible, I urge you to try it. I bought this Laverbread from the Pembrokeshire Beach Food Company. They have a great online shop, as well as a lot of information about the history of seaweed and laverbread in Wales and the health benefits.

• 

How to make Green Shakshuka with Leeks, Laverbread and Caerphilly Cheese, Yoghurt with Green Chilli Oil

Collect all your ingredients together:

For the Green Shakshuka –

• cumin seeds
• olive oil
• onion, peeled and sliced
• green pepper, stem and seeds removed, finely chopped
• medium leeks – washed, trimmed, and finely sliced
• courgette, trimmed and sliced
• fresh kale, thick stems removed and shredded
• frozen peas or petit pois
• spinach
• Laverbread
• sprigs fresh thyme
• eggs
• chopped fresh parsley
• chopped fresh mint
• fine salt
• freshly ground black pepper
• avocado, peeled, stone removed and sliced
• spring onions, trimmed and finely sliced on an angle
• Crumbled Caerphilly or feta cheese

Yoghurt with Green Chilli Oil –

• fresh green chillis, stem removed and roughly chopped
• fresh parsley, including stems (or use basil or coriander, if you prefer)
• natural or Greek yoghurt
• extra virgin olive oil
• fine salt
• freshly ground black pepper

To serve –

• fresh bread
• lemon wedges

How to make this wonderful meal:

For the Green Shakshuka –

1. Heat your pan over a moderate heat and dry roast the cumin seeds for 2 minutes.
2. Increase heat to moderately high and add the oil and sliced onions and chopped pepper. Sauté for a further 4 – 5 minutes until soft and lightly caramelised.
3. Now add the sliced leeks, courgette, shredded kale and fresh thyme. Cook for around 5 minutes until softened and reduced. 
4. Add the frozen peas, spinach, laverbread and salt and pepper. Cook for a further 5 minutes.
5. Taste and adjust seasoning. Remove whole herbs and stir in chopped fresh parsley and mint.
6. Make holes in the vegetables for the eggs.
7. Crack in the eggs and season the yolks with some salt.
8. Cover and continue to cook on low until the eggs are cooked to your liking – between 5 and 10 minutes.

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

Yoghurt with Green Chilli Oil –

1. Put the parsley and green chilli in a food processor and blitz.
2. Add the yoghurt, olive oil and salt and pepper. Blitz again until thoroughly mixed.

• 

• 

• 

Finish the Shakshuka –

1. When the shakshuka is cooked, drizzle over some Yoghurt with Green Chilli Oil, add the avocado and sprinkle over the spring onions and Caerphilly Cheese.
2. Serve lemon wedges, fresh bread and any extra Yoghurt with Green Chilli Oil on the side.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.