The breakfast edit 373

Green Shakshuka

Make green shakshuka, from the first ingredient to the finished dish.

1 serving · 10 ingredients · 4 steps

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Green Shakshuka, plated and ready to serve. — The finished recipe. Green Shakshuka

Ingredients 1 to 6 for green shakshuka arranged separately on a dark worktop. — Ingredients 1 to 6. 2 large, about 110 g Egg. 150 g Spinach. 100 g Leek. 150 g Courgette. 30 g Feta. 8 g Olive oil

Ingredients 7 to 10 for green shakshuka arranged separately on a dark worktop. — Ingredients 7 to 10. 1 clove, about 3 g Garlic. Half a teaspoon Ground cumin. A squeeze Lemon juice. To taste Salt

Green Shakshuka, preparation step 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. — Step 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.

Green Shakshuka, preparation step 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. — Step 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.

Green Shakshuka, preparation step 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. — Step 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.

The finished green shakshuka. — Step 4. Serve from the pan.

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