Name: Green shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 3 tbsp olive oil; 2 leeks washed and sliced; 200g bag baby spinach; 250g frozen peas; 2 fat garlic cloves finely chopped; 1 tbsp cumin seeds; small pack parsley roughly chopped; small pack coriander roughly chopped; small pack mint leaves picked and roughly chopped, reserving a few leaves to garnish; 8 medium eggs; 150g pot natural yogurt; 1 tbsp harissa; flatbread or crusty sourdough to serve

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Green shakshuka

Green shakshuka

Sophie Godwin – Cookery writer

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.2 out of 5.16 ratingsRate

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Treat yourself to a shakshuka with a difference. Mix up your favourite greens, eggs and flatbreads to serve with this healthy weekend breakfast

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
2 leeks

washed and sliced
200g bag baby spinach
250g frozen peas
2 fat garlic cloves

finely chopped
1 tbsp cumin seeds
small pack parsley

roughly chopped
small pack coriander

roughly chopped
small pack mint

leaves picked and roughly chopped, reserving a few leaves to garnish
8 medium eggs
150g pot natural yogurt
1 tbsp harissa
flatbread or crusty sourdough

to serve

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Nutrition: per serving

kcal337
fat20g
saturates5g
carbs13g
sugars8g
fibre7g
protein22g
salt0.6g

Method

step 1

Heat the oil in a wide, shallow frying pan over a medium heat. Add the leeks with a pinch of salt and cook for 4 mins until softened. Add handfuls of spinach to the pan, stirring until wilted.
step 2

Stir in the peas, garlic, cumin, herbs and some seasoning. Cook for a few mins until it smells fragrant, then create four gaps and crack two eggs into each. Cover and cook for 10 mins or until the whites are set but the yolks are runny – they will carry on cooking slightly as you take them to the table.
step 3

Season the eggs with flaky sea salt, dollop spoonfuls of the yogurt interspersed with the harissa, and scatter over a few mint leaves. Serve with a pile of flatbread for scooping.

Recipe from Good Food magazine, January 2017

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A star rating of 4.2 out of 5.16 ratings

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