Green Shakshuka
This recipe is packed with phytonutrient dense greens and quality fats to help absorb the rich fat-soluble vitamins that are important for brain and h... Read more This recipe is packed with phytonutrient dense greens and quality fats to help absorb the rich fat-soluble vitamins that are important for brain and heart health. This recipe is packed with phytonutrient dense greens and quality fats to help absorb the rich fat-soluble vitamins that are important for brain and heart health.
Plantpoints
protein
fibre
vegetables
spices
Plantpoints
protein
fibre
vegetables
spices
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NUTRITION PER SERVING (Read more)
Plantpoints
protein
fibre
vegetables
spices
Ingredients
Method
Gather your ingredients.
Heat the olive oil in a large size pan over a medium heat. Add the onion, garlic cloves, cumin, fennel and sliced green peppers and cook gently for around 10 minutes until peppers soften.
Add the kale and cook for another 5 minutes until softened. Then add the spinach, frozen peas and the lemon juice and cook for another 3 minutes.
Season with salt and black pepper and gently break the eggs into the pan over the vegetables. Add a splash of water if your pan looks a little dry.
Cover and cook for around 5 more minutes, until the egg whites are set and the egg yolks are still runny.
Top with fresh dill and chopped spring onions. Optional to add the feta cheese and serve with toasted sourdough.
User comments (23)
Delicious, the lemon and dill work well. We only had two eggs, so added 50g extra feta cheese instead. 100g of raw spring onion on top was a lot, so only did a handful. Next time I'd add 2/3 of the spring onion to the greens to cook, then add the rest raw as a garnish.
Delicious! Turbo powered my morning after a strength workout! Who knew eggs and lemon went so well together! I swapped kale for spring greens I had in
It was very good! Used a sweet onion instead of a white onion
This was such a healthy dinner. So many green veggies - we felt like Popeye! Delicious too!
Delicious! The lemon and dill go so well with the cumin and fennel flavours!
Absolutely delicious with homemade rye sourdough bread
love it I added fish and eggplant to mine was delicious will make it again!
Yum! Really enjoyed. Very tasty
Plenty greens which I dont normally have. It was very tasty
It was a bit bland for me. I eat it all as I know how beneficial it is for you but not sure I'd be rushing back to make it again.
Very good and nutrient packed recipe. The flavor didn't go over as well with my family as I'd hoped.
This was so much tastier than I expected. Absolutely delicious and I will definitely be cooking it again. A great breakfast dish!
Delicious. A perfect brunch or lunch recipe.
Easy to prepare. Delicious
Love this recipe! I replaced the eggs with tofu scramble with fresh turmeric. Very tasty, particularly with the spices. Makes a good start to the day.
Really delicious and simple. I used French Tarragon instead of dill.
I loved how the dill and the spring onions and feta blended perfectly with the greens and the peppers!
And the subtle spices! Ohmigosh, my new favourite!
It is very easy to do. I did not have the cumin and fennel seeds, but used powder.
Used red pepper and red onion. I would say that cooking times should be shortened, unless you like the pepper to be overcooked and spinach to be lost entirely.
I had baby kale and baby spinach.
Also let’s add some real time in gathering the ingredients. Somebody has to wash and chop those 😅 Enjoy!
Used broccoli, leek and spinach & added a spoonful of Ottelenghi green harissa paste… was absolutely banging! Can also do it with jammy boiled eggs for a lunchbox recipe :)
Tasty, easy to prepare will definitely make again and will use different vegetables
Very tasty, I had a lot of dill and spring onion left over so I will reduce the quantity of those next time and just chop at end to sprinkle over so I can judge quantity.
I didn’t have all the ingredients, so tweaked it a bit . Added edamame beans and lil pesto . It was delicious!!! I didn’t need anything with it- no bread, no rice! One pan meal!
Might be worth bringing veg cooking time down as by the time the eggs are cooked, veg is turning brown and soggy.