Shakshuka is a North African and Middle Eastern dish made of eggs poached in a spiced tomato and pepper sauce. It’s often enriched with onions, garlic, cumin, paprika, and chili for a smoky, slightly spicy kick.
However, this recipe takes a vibrant, green twist. Packed with green goodness and ready in just 15 minutes, it’s a delicious way to load up on gut-friendly veggies without skimping on flavour.
INGREDIENTS
• 1 tbsp za’atar • 150g frozen chopped spinach
• 2 garlic cloves, minced
• 1 lemon, zested
• 8 pitted green olives, diced
• 4 medium eggs
• Feta, crumbled
• 150ml chicken stock
• Bread or pitta, toasted
• Parsley, chopped
• Olive Oil
• Dried chilli flakes (optional)
• 2 spring onions, finely chopped
• 2 handfuls of shredded kale
METHOD
1. Preheat your grill to medium. Heat a splash of oil in a deep skillet over medium heat. Sauté the spring onions and garlic for 3 minutes until fragrant. Stir in the za’atar, kale, olives, and spinach, cooking for another 5 minutes. Pour in the stock, season with salt and pepper, and let it bubble away.
2. Simmer until half the stock reduces, then add lemon zest and adjust the seasoning to taste.
3. Create four small wells in the mixture with a spoon. Crack an egg into each and cook for 2 minutes to set the bottoms. Transfer to the grill just until the whites are set—the eggs will keep cooking off the heat, so pull them out while the yolks are still slightly jiggly. 4. Finish with a sprinkle of salt, pepper, and za’atar over the yolks. Crumble over feta and fresh parsley, add chilli flakes if you like it spicy, and serve right away with warm, crusty bread.
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