Shakshuka is a favourite breakfast dish of ours for good reason – it’s saucy, spicy and absolutely loaded with flavour. It’s also super healthy!
This North African dish is traditionally made with a tomato base, but this version uses heaps of greens for extra healthy deliciousness. Give this dish a go for your next brunch!
Green Shakshuka with Feta & Cumin
- 1 Tbsp oil
- 3 cloves garlic, thinly sliced
- 1 brown onion, finely diced
- 250g cavolo nero or kale, finely chopped
- 150g baby spinach
- 1 tsp each, coriander & cumin seeds
- ¾ cup vegetable stock
- 1 cup frozen peas
- 100g feta cheese, crumbled
- 4 eggs
- 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 a 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.
- Prep dill and toast bread.
- Serve shakshuka topped with chilli flakes and dill. Serve with toast and kasundi/harissa/chutney.
Meet the Chef
Amelia, or better known by her foodie fam as Melie, manages the development of our Plant Based and Veggie bags, so has the interesting job of creating new and delicious meals with alternative proteins. She is a vegetarian who hates eggs but has a big love for pumpkin due to its versatility. Her favourite cuisine has to be Middle Eastern, which makes a whole lot of sense considering her ultimate plant based proteins are chickpeas and falafel (of course!).