Spring Greens Shakshuka Recipe

Spring greens shakshuka (plus how to video)

  • serves 2-3
  • Easy

Check out our cover recipe from May 2017. Shakshuka, traditionally a North African dish, is typically comprised of spices, eggs and tomatoes, but here we've decided to mix things up a little... make it green and healthy with asparagus tips and broad beans


*This recipe is gluten-free according to industry standards



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

Nutritional Information

  • Kcals 275
  • Fat 17.1g
  • Saturates 4g
  • Carbs 9.1g
  • Sugars 2.2g
  • Fibre 7.2g
  • Protein 17.7g
  • Salt 0.36g