Recipe

Green Shakshuka

Every Week We Deliver Everything You Need To Cook Amazing Meals

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

Send with Whatsapp

serves 2

100g
1
100g
2
2
3g
¼ tsp
2 tbsp
2

serves 4

200g
2
200g
4
4
5g
½ tsp
4 tbsp
4

ingredients

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

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.