Gordon Ramsay's green shakshuka recipe from his 2021 Ramsay in 10 cookbook is a delicious take on the traditional breakfast dish. Although often eaten in the morning, shakshuka can be enjoyed any time and we recccommend a youthful white wine to pair with it like a Pinot G or Vermentino.
Ingredients
100ml double (heavy) cream
60g cream cheese
2 tbsp chopped soft herbs, (e.g. basil, chives, tarragon or parsley)
Olive oil, for frying
1 banana shallot, peeled
50g asparagus, trimmed
50g kale
100g (2/3 cup) peas
100g (scant 1 cup) sliced zucchini (courgette)
4 eggs
Sea salt and fresh ground black pepper
To serve
3 tbsp natural (plain) yoghurt
1 tsp chilli oil
Large handful of rocket (arugula) or watercress
1 tbsp freshly grated Parmesan cheese or vegetarian equivalent
Toasted sourdough or flatbreads
Recipe by Gordon Ramsay from Ramsay in 10 (2021)
Photography by Jamie Orlando Smith
Method
1. Whisk the cream and cream cheese together in a large bowl, then stir through the soft herbs.
2. Place a flameproof casserole dish (Dutch oven) over a medium heat and coat the bottom with a thin layer of olive oil.
3. Grate the shallot, add it to the dish and cook for 1 minute. Add the asparagus and cook for 1 minute before adding the kale, peas and zucchini slices. Allow to cook for another minute. Add the cream cheese and herb mixture, season with salt and pepper and mix well.
4. Make four wells in the vegetables and crack an egg into each one. Put a lid on the dish and allow to cook for 3 minutes, until the egg whites are firm but the yolks are still runny.
5. Take the dish off the heat, then drizzle the yoghurt and chilli oil over the shakshuka. Sprinkle with the rocket or watercress and the Parmesan. Serve with toasted sourdough or warm flatbreads.
Wine Match
Pinot G
Vermentino