Father's Day Brunch: Salmon Shakshuka Baked Eggs

It’s Father’s Day, so we asked our Head Chef/Dad of Laneway Greens, Warren and his two sous chefs to share one of their favourite recipes to make together for a Laneway Father’s Day brunch. 
 

Ingredients you will need:

  • 1 pouch of Laneway Greens Salmon Shakshuka 
  • 100g baby spinach
  • 400g tin cannellini Beans - drained and rinsed
  • x6 Free range eggs
  • 1 Tbsp dried oregano
  • Extra virgin olive oil

- Suggested extras:

  • Fresh Basil
  • Chopped spring onions
  • Sliced chilli
  • Goats feta
  • Homemade sourdough bread

Let's get started:

  1. Set your oven to 180C 
  2. Empty the salmon in shakshuka into a saucepan and cover with a lid.
  3. Place the saucepan over a medium heat and gently bring to a simmer, stirring occasionally.
  4. Once the shakshuka sauce begins to simmer, remove the saucepan from the heat and stir in the baby spinach and rinsed cannellini beans.
  5. Carefully break each of the free range eggs into the salmon shakshuka sauce, trying not to break the yolks.
  6. Top each egg with a sprinkle of dried oregano, a pinch of salt and a drizzle of olive oil.
  7. Place the saucepan in the oven to bake for 15 - 20 minute or until the egg whites have cooked through. 
  8. Once done, remove the salmon shakshuka baked eggs from the oven and serve with some toasted sourdough bread.