Green Shakshuka Recipe (Plus How To Video)

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.

We've got plenty more easy breakfast recipes here...

Coddled Egg Recipe with Duck Eggs and Smoked Haddock

Check out more of our quick veggie meals, too...

Lemon Ravioli Recipe with Greens

Nutritional Information

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