Fuel8

Breakfast

Green Shakshuka

Two eggs cooked in a pan of leek, courgette and spinach with cumin, lemon and feta, no tomato in sight. 27 g of protein for 406 kcal.

Calories
406kcal
Protein
27g
Fat
27g
Carbs
13g

Per serving, makes 1. 20 minutes of work. Published 8 September 2026.

Allergens

  • Milk
  • Eggs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Egg2 large, about 110 g
  • Spinach150 g
  • Leek100 g
  • Courgette150 g
  • Feta30 g
  • Olive oil8 g
  • Garlic1 clove, about 3 g
  • Ground cuminHalf a teaspoon
  • Lemon juiceA squeeze
  • SaltTo taste

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Method

  1. Soften the sliced leek in the oil in a lidded pan over a medium heat for five minutes, then add the diced courgette, garlic and cumin and cook for five more until the courgette starts to colour.

  2. Add the spinach in handfuls, stirring until it collapses, then season and squeeze in the lemon. Cook off any liquid pooling in the pan.

  3. Make two hollows, crack in the eggs, crumble the feta over, cover and cook on low for five minutes until the whites are set.

  4. Serve from the pan.

Worth knowing

  • The whole pan of vegetables comes to about 90 kcal, which is how a filling-looking breakfast lands at 406. The eggs, oil and feta are the rest.
  • Spinach must be cooked down until the pan is nearly dry before the eggs go in. Standing water means the whites never set on the bottom.

Other breakfast recipes that share ingredients with this one, or every breakfast between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.