This breakfast or lunch, created in collaboration with Health Guardian, Vzajemna, gets a boost from wild plants. We are making a green shakshuka, or baked green eggs, a Middle Eastern dish prepared in a Slovenian way. One wild herb we use is smrdljivka; despite its name, it has no smell and tastes like roasted potatoes. Its leaves resemble dandelion leaves, so it is often called forest dandelion or potato weed. The whole plant is edible.
Another is metlika, one of the most important wild vegetables (and one of the most troublesome weeds), as some varieties are widespread and versatile, although not all are easy to identify. The most common types include stajska, bela and mnogosemenska metlika, all of which are excellent in the kitchen. They contain relatively high amounts of vitamin C and minerals, especially calcium, phosphorus and iron. In vitamin content, they even surpass related spinach. If you do not have wild herbs, you can replace them with fresh basil or other fresh herbs.
Ingredients
ingredients
- 1 clove garlic
- 2 Tbsp olive oil
- 1 cup / 100 g spinach
- 1 cup / 100 g Swiss chard or curly kale
- 1 leek
- a handful cashews
- a pinch ground cumin and chilli
- 1/2 lemon
- 3 organic eggs
- a handful of wild smrdljivka and wood sorrel, plus another handful of metlika (if you do not have it, use wild garlic, basil or fresh dill)
- 50 g feta cheese
- a pinch salt and pepper
Instructions
Green Shakshuka
Briefly cook the cashews, Swiss chard and spinach in boiling water. After a few minutes, drain them and rinse with ice-cold water, then transfer them to a blender.
Finely slice the leek and add it to a pan with hot oil. Add the ground cumin and chilli. Add the garlic, and when it becomes fragrant, transfer everything to the blender.
Blend until smooth, adding a splash of water, lemon juice, salt and pepper if needed.
Lower the heat and pour the green mixture back into the pan. Make three wells in the mixture and crack one egg into each. Cover with a lid and allow the eggs to set in the steam.
Season with salt and pepper, then serve with wild or fresh herbs (metlika, smrdljivka or basil) and feta cheese. Enjoy!
