This shakshuka is loaded with plenty of gut-healthy fibre, protein, vitamins and minerals. Try more breakfasts for a healthy gut. Also check out our Whip up this curried shakshuka, then check out our classic shakshuka, vegan shakshuka and meatball shakshuka.


  • 12 asparagus tips
  • 100g peas
  • 100g double-podded broad beans
  • 200g spinach, shredded
  • olive oil
  • butter
  • 6 baby leeks, sliced
  • 2 cloves garlic, sliced
  • 2 tsp cumin seeds
  • 4-6 eggs
  • a handful dill, chopped
  • a pinch chilli flakes, (optional)


  • STEP 1

    Bring a pan of salted water to a boil then add the asparagus and cook for 30 seconds. Add the peas and beans and cook for another 30 seconds, then add in the spinach and cook for 2 seconds more before tipping everything out into a colander to drain.

  • STEP 2

    Heat 2 tbsp olive oil and a knob of butter in a large frying pan. Cook the leeks and garlic until soft, then add the cumin seeds. Stir in the blanched veg and cook for 3-4 minutes. Season, then make holes for as many eggs as you want and crack an egg into each space.

  • STEP 3

    Keep cooking gently on the hob until the eggs are done how you like them (cover with a lid if you want to speed things up). Scatter over dill and chilli flakes and add another drizzle of olive oil before serving.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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