Green Shakshuka with Feta & Cumin

Green Shakshuka with Feta & Cumin

Servings 4



  • 1 Tbsp oil
  • 3 cloves garlic thinly sliced
  • 1 brown onion finely diced
  • 250 g cavolo nero or kale finely chopped
  • 150 g baby spinach
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • ¾ cup vegetable stock
  • 1 cup frozen peas
  • 100 g feta cheese crumbled
  • 4 eggs

To Serve

  • 1 bunch dill fronds picked
  • 1 pinch chilli flakes optional
  • 4 Tbsp kasundi, harissa or tomato chutney
  • 4 thin slices wholemeal, whole grain or seedy bread


  • Before you start, preheat oven to 180°C. Set aside a medium baking dish if you don't have an oven-proof fry-pan.
  • Prep garlic, onion and cavolo nero and set aside separately.
  • Heat oil in a medium, oven-proof fry-pan on medium-high heat. Cook onion with a pinch of salt for 2-3 minutes, until softened. Add garlic, coriander seeds and cumin seeds and cook for a further 1-2 minutes, stirring, until fragrant. Add stock and bring to a simmer. Once simmering, add cavolo nero, spinach and peas and cover pan with lid. Cook for about 2 minutes, until greens have wilted. Remove lid and toss together. Season to taste with salt and pepper and remove from heat.
  • Crumble feta into pan and fold through the greens. Create indentations in the mixture with the back of a spoon, then gently crack in eggs. Season eggs with salt and pepper. Bake on middle oven rack for about 12-15 minutes, until eggs are cooked to your liking.
  • To finish, prep dill and toast bread.
  • Serve shakshuka topped with chilli flakes (if using) and dill. Serve with toast and kasundi/harissa/chutney.


Energy 1203 kJ | 288 kCal | Carbohydrates 24.3 g | Protein 19.6 g | Fat 14.8 g
Calories: 288kcal
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