Shakshuka is one of those great dishes that you can pull out of your sleeve at the last minute – when a friend arrives unannounced, or you’ve slept in a bit too late on a lazy day off work.

This one-pan wonder from the North African kitchen is a potent combination of ingredients in its traditional form. Tomatoes, bell peppers and garlic bubble away, wafting their aromas through the whole house. Then you poach some eggs in the stew, and you’re pretty much ready to go.

While the traditional version is achingly delicious (find recipes here and here), this variation is for those who might not like tomatoes or can’t find them fresh.

One thing remains the same in both versions: the visual impact. Instead of bright red, this one is a sea of verdant green.

Green Shakshuka

serves 2

shakshuka

Traditional red shakshuka. Photo: The Star

1 thumb-sized piece of ginger
1 small red onion
1 tsp cumin
1 small aubergine
1 small courgette
1 head of broccoli, separate into florets
300ml vegetable stock
150g peas
150g spinach or bok choi
2 spring onions
3-4 eggs
freshly chopped parsley

Peel and dice ginger. Peel and slice onion. Heat oil in a deep pan. Sauté ginger and onion until translucent. Add cumin.

Cut aubergine and courgette length-wise into quarters, then slice into 1cm-thick pieces. Add aubergine, courgette, broccoli florets and stock to pan. Cook at medium heat for about 5 minutes. Add peas, spinach and chopped spring onions. Cook for another 5 minutes.

Crack eggs into mixture one at a time, making sure they’re evenly spaced. Cover pan for 10 minutes, until eggs are cooked. Sprinkle parsley over dish and serve, preferably with some crusty bread. – dpa/Aileen Kapitza