Traditional recipes

Green shakshuka

Green shakshuka

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Green shakshuka

Fresh herbs, spring greens & feta

Fresh herbs, spring greens & feta

Serves 2

Cooks In25 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 309 15%

  • Fat 23g 33%

  • Saturates 7.1g 36%

  • Sugars 2.6g 3%

  • Salt 1g 17%

  • Protein 23.9g 48%

  • Carbs 4.6g 2%

  • Fibre 4.3g -

Of an adult's reference intake


  • 4 spring onions
  • 1 clove of garlic
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon dried oregano
  • olive oil
  • 100 g cavolo nero
  • ½ a lemon
  • 100 g baby spinach
  • 50 g frozen peas
  • 4 large free-range eggs
  • ½ a bunch of mint
  • ½ a bunch of dill
  • 40 g feta cheese

Recipe From

Jamie Magazine

By Clare Knivett


  1. Trim and roughly chop the spring onions, then peel and finely chop the garlic.
  2. In a large frying pan, toast the cumin and coriander seeds for 1 to 2 minutes, or until golden and fragrant. Transfer to a pestle and mortar and bash with the oregano and 1 pinch of sea salt until fine.
  3. Add a good lug of oil to the frying pan and fry the spring onion and garlic over a medium-low heat until softened and golden. Add the spice mix, stir and cook for another minute.
  4. Remove and discard the stalks from the cavolo nero and roughly slice the leaves. Add to the pan with the lemon juice, stirring while it wilts.
  5. Add the spinach and peas, season with salt and black pepper, then stir and cook for a further 2 to 3 minutes, or until the spinach has wilted.
  6. Crack the eggs into the pan and leave to cook for 2 to 3 minutes, then pop a lid on to steam the tops. Season the yolks with salt and pepper.
  7. Pick and roughly chop the mint leaves and dill, then sprinkle over the eggs. Crumble over the feta and serve straight away.

Watch the video: North African Poached Eggs - Gordon Ramsay (December 2022).