Super-green shakshuka

Super-green shakshuka
Serves: 4
  • 2 tbsp olive oil
  • knob of butter
  • 2 spring onions, finely sliced
  • 1 clove garlic, chopped
  • 2 tsp cumin seeds
  • 200g courgette, finely sliced
  • 100g broad beans
  • salt and black pepper
  • ½ tsp cayenne
  • 100g spinach
  • 4 eggs
  • 75g feta, broken into chunks
  • handful coriander leaves
  • handful dill leaves
  1. Place a deep frying pan over a medium heat and melt the oil and butter.
  2. Add the spring onions, garlic and cumin seeds and cook for 2 mins.
  3. Add the courgette and cook for 5-6 mins until it starts to brown.
  4. Add the broad beans, season with salt and pepper and ¼ tsp cayenne and cook for a further 2-3 mins.
  5. Add the spinach and toss to wilt.
  6. Make 4 wells in the vegetables and crack an egg into each.
  7. Sprinkle over the remaining ¼ tsp cayenne, the coriander and half the dill, cover and cook until the egg whites are just set.
  8. Crumble over the feta and the remaining fresh dill, and serve with flatbreads to mop up the egg yolks.


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