Green Shakshuka
Runny yolks, bold greens, zero regrets.
Servings: 3-4
Preparation Time: 10–15 minutes
Cooking Time: 15–20 minutes
Ingredients:
- 6 Nulaid eggs (Large or Extra-Large)
- 2 tbsp olive oil
- 1 leek or 1 small onion, finely sliced
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp chilli flakes (optional)
- 1 zucchini, sliced into half-moons
- 2 cups spinach, roughly chopped
- 1 cup kale or Swiss chard, chopped (stems removed)
- ½ cup fresh herbs (parsley, coriander, or dill), chopped
- ±¼ to ½ cup vegetable stock
- ¼ cup plain yoghurt or coconut yoghurt (optional, for serving)
- Salt and black pepper, to taste
- Juice of ½ lemon
- To serve:
- Toasted sourdough, pita, or flatbread
How To Make Green Shakshuka
- Heat olive oil in a large pan over medium heat. Add the leek or onion and cook until soft and fragrant.
- Stir in the garlic and ginger and cook for 1 minute until aromatic.
- Add the cumin, coriander, and chilli flakes, allowing the spices to toast lightly.
- Add the zucchini and cook for 3–4 minutes until slightly softened.
- Stir in the spinach, kale, and herbs. Cook until wilted and vibrant in colour.
- Pour in the vegetable stock and allow the mixture to simmer gently for 3–5 minutes, creating a light, saucy base. Season with salt, pepper, and a squeeze of lemon juice.
- Make small wells in the greens and crack the Nulaid eggs into each space.
- Cover the pan with a lid and cook for 5–7 minutes, or until the egg whites are set but the yolks remain soft.
- Finish with a dollop of yoghurt and extra herbs for freshness.
- Serve straight from the pan with warm bread for scooping.