Green shakshuka

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Green shakshuka web - Easy Food

Serves 2


1½ tbsp olive oil 
1 leek, finely chopped
1 garlic clove, crushed
1 tsp cumin
1 tsp dried oregano 
100g Savoy cabbage, shredded
Juice of ½ a lemon 
Salt and black pepper
100g baby spinach 
50g frozen peas 
4 large eggs 
Small handful of fresh parsley, chopped
Small handful of fresh coriander, chopped
40g Feta, crumbled (optional)


  1. Heat the olive oil in a large pan over a medium-low heat and cook the leek for 5-6 minutes until softened and golden. Add the garlic, cumin and oregano and cook for one minute longer. 
  2. Add the cabbage and lemon juice and cook for 2-3 minutes until wilted, stirring. Season with salt and black pepper.
  3. Add the spinach and peas and cook for a further 2-3 minutes until the spinach wilts.
  4. Use the back of a spoon to make four small, shallow nests in the vegetable mixture. Crack one egg into each nest and cook for 2-3 minutes, then cover with a lid until the tops are cooked to your liking. Season the egg yolks with salt and pepper. 
  5. Scatter over the herbs and Feta, if using. Serve immediately with crusty bread. 

Per serving: 611kcals, 53.7g fat (11.9g saturated), 18.3g carbs (7g sugars), 20.1g protein, 5.1g fibre, 0.507g sodium

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