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Green Shakshuka

A modern take on a classic: eggs cooked on top of green vegetables & herbs instead of the usual peppers in tomato sauce.

Green Shakshuka makes a wonderfully fresh breakfast or brunch, lunch or main course.

See Recipe Notes for different vegetables to try.

Course Breakfast, Main Course, Lunch, Light Meal, Brunch
Cuisine Mediterranean, Middle Eastern, Vegetarian, North African
Keyword eggs
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 1 as a main dish, 2 as a light meal
Author Moorlands Eater

Ingredients

  • 1 tbsp olive oil
  • 1 small onion thinly sliced
  • 2-3 cloves garlic finely chopped
  • 1 green chilli finely chopped, seeds in or out as preferred
  • Half a small head of broccoli broken up and thinly sliced
  • 1 medium courgette cut into batons or slices
  • 1 large handful peas fresh or frozen
  • salt & pepper to taste
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 2 big handfuls baby spinach any tough stems removed
  • 1 large bunch fresh herbs: coriander, parsley, dill, or a mixture roughly chopped or torn
  • 2 eggs
  • 30 g cheese: feta, goat's or sheep cheese optional
  • sumac, za'atar or cumin for sprinkling

Instructions

  1. Pour 1 tbsp of olive oil into a large frying or sauté pan and put it over low-moderate heat.

  2. When hot, add the onion and cook until starting to soften and brown (3-5 min).

    Add the garlic and green chill and cook for 2 min.

  3. Turn the heat up to moderate then add the broccoli. Cook until starting to soften a little (3 min).

    Add the courgette and peas, season everything with salt and pepper, then cook for a further 2 min.

  4. Stir in the ground cumin and paprika. Cook for 1 min.

  5. Stir in the spinach plus half the chopped herbs.

    Cook until the spinach is just wilted (1-2 min).

  6. Make 2 slight indentations in the greens with a spoon then crack an egg into each one.

  7. Put on the lid and cook until the eggs are done to your liking (5-8 min)

    Note: the eggs will cook better if there is steam in the pan, so if it looks dry pour in a little boiling water from a kettle and replace the lid.

  8. Serve immediately with the rest of the herbs scattered over, plus the cheese if using, and a sprinkle of sumac, za'atar or cumin.

Recipe Notes

Almost any green vegetable can be included, just change cooking times as needed. Try leek, green peppers, asparagus, chard, broad beans, kale or spring greens.

Yogurt is a good addition too: either stir in 2 tbsp full fat yogurt when adding the spinach, or drizzle over before serving.