Solo: Bacon Shakshuka

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Solo: Bacon Shakshuka

Eggs in a bed of baby spinach and Swiss chard, topped with bacon, crumbled feta, harissa, spring onions and sumac.

Ingredients to serve 1

  • 50g x streaky bacon – cut in half
  • 25g x baby spinach – remove stalks, slice (4cm)
  • 50g x Swiss Chard – remove stalks, slice (4cm)
  • ½ x leek – cut off ends, slice (½ cm)
  • 60g x button mushrooms – slice thinly
  • 25g x Fairview Feta – crumble
  • 1 x egg
  • 1 x spring onion – slice thinly at an angle
  • ⅛ tsp x sumac
  • 1 tbsp x harissa
  • salt & black pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Bacon: Place a pan onto a medium-high heat and cook the bacon for about 2 minutes on each side, until golden. Remove the bacon from the pan and set aside. Don’t discard the bacon fat.

Step 3

Shakshuka: Place the same pan back on a medium-high heat, cook the leek in the bacon fat for 5 minutes, until softened. Add the mushrooms to the leek and cook for 5 minutes, until golden. Add the baby spinach and swiss chard and cook for a minute, moving it around in the pan, until wilted.

Step 4

Egg: Using a spoon, make a well for the egg in the spinach and swiss chard 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 5

Serve topped with the bacon, harissa, feta, spring onions and sumac.