Green shakshuka

Green shakshuka

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(7 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal337
  • fat20g
  • saturates5g
  • carbs13g
  • sugars8g
  • fibre7g
  • protein22g
  • salt0.6g
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  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 leeks, washed and sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 200g bag baby spinach
  • 250g frozen peas
  • 2 fat garlic cloves, finely chopped
  • 1 tbsp cumin seeds
  • small pack parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small pack coriander, roughly chopped
  • small pack mint, leaves picked and roughly chopped, reserving a few leaves to garnish



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 8 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 150g pot natural yogurt
  • 1 tbsp harissa



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • flatbread, to serve


  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.

  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.

  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.

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Comments, questions and tips

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14th Mar, 2017
Let me start by saying that the best part of this meal was the flatbreads. Were it not for these, we would have most likely gone hungry this evening. As a vegetarian, I like a good bowl of greens, and I like eggs too, so I thought this meal sounded like a good idea. Sound familiar? Don't go there. There's more to vegetarian cuisine than choosing a couple of foodstuffs of the same colour and overcooking them with some garlic and cumin, and 'shakshuka' isn't just hipster for some eggs in any old random mush.
23rd Jan, 2017
I tested this for one at the weekend and it came out fantastically. I used a small frying pan and added half a leek, a large handful of spinach, lots of peas and a small garlic clove. Fresh herbs really added to the flavour as did the yogurt and harissa. I cracked two eggs into the centre of the pan and covered with a plate since my frying pan didn't come with a lid. I left them for 5 minutes which allowed for a runny yolk. If this dish doesn't contribute to your five a day then I don't know what does!
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