Solo: Trout Shakshuka

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Solo: Trout Shakshuka

Eggs in a bed of baby spinach topped with a dollop of gremolata, crumbled feta, sumac, spring onions and slices of trout, served with a side of wholewheat pitas.

Ingredients to serve 1

  • ½ x leeks – cut off ends, slice (½cm)
  • 40g x smoked trout – tear into slices
  • 50g x baby spinach
  • 25g x Fairview feta – crumble
  • 1 x egg
  • 1 x spring onion – slice thinly at an angle
  • 3g x parsley – chop finely
  • 3g x dill – chop finely
  • ¼ clove x garlic – peel, grate & chop
  • ⅛ tsp x sumac
  • 1 x wholewheat pita
  • ¼ x lemon
  • ½ tbsp x olive oil (from your pantry)
  • butter (from your pantry)
  • salt & black pepper (from your pantry)


Step 1

Preparation: Preheat the oven to 180°C for the pita (NOTE: the pita 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

Lemon: Using the fine side of the grater, grate the peel of the lemon to create lemon zest, then cut in half and juice.

Step 3

Gremolata: Mix together the parsley, dill, lemon zest, garlic and olive oil. Add salt, pepper and lemon juice to taste.

Step 4

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 5

Egg: Using a spoon, make a well for the egg in the spinach mixture. Crack the egg into the 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 white should be cooked and the yolk (yellow) should be runny.

Step 6

Pita: Warm the pita up in the oven for about 5 minutes (or pop it in the toaster).

Step 7

Serve topped with the crumbled feta, spring onions and trout. Sprinkle over the sumac. Add a dollop of gremolata on top and serve the pita on the side.