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Green Shakshuka with Feta & Cumin

Servings 4



  • 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

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 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.


Energy: 288cals (1203kJ)
Protein: 19.6g
Carbs: 24.3g
Fat: 14.8
Calories: 288kcal