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  • Brittany Aldridge

Green Shakshuka

Green eggs and... well not ham, but lots of spicy deliciousness. This is a quick and easy weeknight meal, all in one pan and uses simple ingredients. Please read ahead for my green shakshuka!

Serves 2, double the recipe for 4 people!


  • 4 tablespoons extra virgin olive oil (EVOO)

  • 2 large bunches of spinach or kale (or one packet of frozen spinach for extra no fuss!)

  • salt, to taste

  • freshly cracked black pepper, to taste

  • 2 teaspoons oregano

  • 1 teaspoon of chilli flakes

  • 1 teaspoon of cayenne pepper

  • 1 teaspoon turmeric

  • 1/2 teaspoon ginger

  • 1 teaspoon cumin seeds

  • 1 large onion, diced

  • 1 garlic clove, diced

  • 2 stalks of celery diced

  • 1 zucchini diced

  • 4 large eggs

  • 1 lemon‘s juice and zest

  • water


  • Prep you veggies, then put a shallow Dutch oven or large pan on a medium- high heat.

  • Add oil, spices, onion and celery and cook for 7 minutes until onion is translucent. Next add the remaining vegetables and garlic, and sautée for another 5 minutes. Add 1/2 cup of tap water, give the vegetables a good stir (the spinach or kale should be completely wilted by now), then create dips with the back of your spoon for your eggs. Reduce heat to medium - low.

  • Crack eggs onto the dips and sprinkle over lemon zest, salt and pepper to taste. Cover the pan with a lid and cook for 4-5 minutes or untill the eggs are cooked to your liking (I like my eggs still wobbly).

  • To serve, squeeze over lemon juice and then heaps eggs and greens onto a plate. Enjoy!

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