Banana Blossom Green Shakshuka with Jerk Coconut Flatbreads

If you think I’m too much, go and find less…… Yes, fill your space on this earth, your time is short but if you do it right, that will be enough.

Stand out from the ground, push boundaries and above all else be happy.

This dish is unconventional, a little bit crazy but knockout!



250g Strong Bread Flour

2 tsp jerk Seasoning

2 tbsp Desiccated Coconut

2 tbsp Coriander, finely chopped

1 ½ tsp Baking Powder

1 tsp Salt

1 tsp Maple Syrup

2 tbsp Olive Oil

160-180ml Cold Water

Rapeseed Oil for cooking

Banana Blossom Green Shakshuka:

2 tbsp Rapeseed Oil

6 Spring Onions, finely sliced

2 Cloves Garlic, minced

2 Green Chillies, finely chopped

1 Green Pepper, sliced

100g Frozen Peas, defrosted

1 tsp Jerk Seasoning

1 400g Can Banana Blossom, drained and pulled apart.

2 Courgettes, ribbons

100g Fresh Spinach

100g Green Beans, Mange Tout, Sugar Snaps

50ml Chicken/ Vegetable Bouillon

20g Fresh Coriander, finely chopped

4 Large Eggs

Salt & Cracked Black pepper to season


1. The flatbreads are not yeasted so they can be rolled out in 30 minutes! This really is the breakfast of lazy dreams.

2. Pop all the ingredients aside from the maple, oil and water in a bowl and whisk to combine. Make a well in the centre and add the maple, oil and half the water.

3. Bring together to a shaggy dough. Add enough water to make a slightly sticky dough. Knead on a floured surface until smooth, this shouldn’t too long.

4. Cover with a damp tea towel and leave to hydrate for 10 minutes.

5. Weigh the dough and divide into 6. Shape each piece into a smooth ball and roll out to about 7mm thick.

6. Meanwhile heat 1 tbsp rapeseed oil in a large heavy based frying pan over a medium high heat. Add as many flatbreads as will comfortably fit and cook for 1-2 minutes or until you see large bubbles on the surface. Flip until cooked through (another 1-2 minutes.

7. Layer up and wrap in foil while you make the shakshuka.

8. Heat the oil in a large skillet over a medium heat. Add the spring onions and cook until tender and still vibrant.

9. Add the garlic, chilli and pepper and cook for 1 minute or until beginning to soften and smelling fragrant.

10. Tumble in the peas, seasoning, courgettes, banana blossom, green beans, and spinach, it will look like a lot, but it will all wilt down.

11. Add the stock and cover with a lid. Steam for 3-5 minutes or until the spinach has wilted and the veggies have softened.

12. Stir in the coriander, taste, and adjust the seasoning to your liking.

13. Make 4 wells in the vegetable mix and gently crack the eggs inside. Turn the heat to medium low, cover with a lid and cook for 5 minutes, or until the whites have just set.

14. Allow to stand for 2 minutes then serve with the flatbreads, lime, hot sauce, a drizzle of olive oil and grilled avocado if breakfast is the new time to party!