Recipe

Green Shakshuka

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Green Shakshuka

Eggs in a bed of baby spinach topped with feta, sumac, spring onions and harissa and a side of wholewheat pitas.




Ingredients to serve 2

  • 100g x baby spinach
  • 1 x leeks – cut off ends, slice (½cm)
  • 100g x Fairview feta – crumble
  • 2 x eggs
  • 2 x spring onions – slice thinly at an angle
  • 3g x parsley – chop roughly
  • ¼ tsp x sumac
  • 2 tbsp x harissa
  • 2 x wholewheat pitas
  • butter (from your pantry)
  • salt & black pepper (from your pantry)

Ingredients to serve 4

  • 200g x baby spinach
  • 2 x leeks – cut off ends, slice (½cm)
  • 200g x Fairview feta – crumble
  • 4 x eggs
  • 4 x spring onions – slice thinly at an angle
  • 5g x parsley – chop roughly
  • ½ tsp x sumac
  • 4 tbsp x harissa
  • 4 x wholewheat pitas
  • butter (from your pantry)
  • salt & black pepper (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 180°C for the pitas (NOTE: the pitas can also be toasted in a toaster, in which case you don’t need the oven on). Prepare all ingredients as indicated above.

Step 2

Shakshuka: Place a pan on a medium-high heat, add a knob of butter and cook the leeks with a little salt for 5 minutes. Add the baby spinach and cook until wilted -about a minute.

Step 3

Eggs: Using a spoon, make a well for each egg (see quantity above) in the spinach and swiss chard mixture. Crack an egg into each well and season with salt and pepper to taste. Cover the pan with a lid or tin foil and cook for 2-3 minutes. The whites should be cooked and the yolks (yellow) should be runny.

Step 4

Pitas: Warm the pitas in the oven for 5 minutes (or pop them in the toaster).

Step 5

Serve topped with the crumbled feta, sprinkled sumac, chopped parsley, spring onions and harissa. Serve the wholewheat pitas on the side.