Easy Green Shakshuka

 VEG | P | GF | SF | K

How It's done:


1 tbsp extra virgin olive oil
5 large eggs
3-5 cups baby spinach, well packed
1 leek, washed and sliced
2 garlic cloves, peeled and minced
1 tbsp lime juice
1 tsp ground cumin
1 small red chilli, seeds removed (for garnish)
3/4 cup sour cream or plain greek yogurt
1 1/2 cups frozen peas, defrosted
Handful coriander, chopped
Handful mint leaves chopped
Salt and pepper to taste


In a large frying pan, heat the oil and add garlic and cumin, stirring until fragrant. Add leeks and peas and cook for about 2 minutes before adding the spinach, mint leaves and coriander (you can add salt and pepper at this stage). When the spinach has wilted, reduce to low heat and stir through sour cream or yogurt. Using a spoon, make 5 holes in the mixture, cracking an egg into each hole. Cover the pan and continue to cook until the eggs are done. Garnish with chopped chilli and serve immediately.

Cooking Time

25 mins