Green Shakshuka with Spinach & Leek
A vibrant spring–summer dish, this Green Shakshuka with Spinach & Leek is all about soft greens and gentle aromatics. Sweet leeks, garlic and fresh herbs melt into a bright green base that cradles perfectly baked eggs. Light yet satisfying, it’s an easy one-pan brunch or weeknight dinner that celebrates the freshness of the season.
How long will it take?
20 minutes
What’s the serving size?
1
What do I need?
- 1 ½ tbsp olive oil
- ½ a leek, white + light green parts only, thinly sliced
- 1 clove garlic, minced
- ¼ tsp cumin
- ¼ tsp ground coriander
- ½ small zucchini, grated
- 1 big handful baby spinach, about 60 g
- 2 tbsp vegetable or chicken stock
- 2 tbsp chopped fresh herbs (parsley, coriander, mint or basil)
- 2 eggs
- Salt, to taste
- Freshly ground black pepper, to taste
- Squeeze of lemon juice, to serve
- Chilli flakes, optional for topping
How do I make it?
- Heat olive oil in a large oven-safe frying pan over medium heat. Add leek and cook for 3-4 minutes until soft. Stir in garlic and cook for 30 seconds more.
- Add cumin and coriander. Cook for 2 minutes. Add grated zucchini and cook until softened and any excess moisture evaporates.
- Add spinach, herbs and stock. Let simmer for 2 minutes until the spinach wilts and forms a saucy base. Season with salt and pepper.
- Use a spoon to make 2 small wells in the greens. Crack an egg into each well.
- Transfer the pan to a preheated 180C oven and bake for 7–10 minutes, or until the egg whites are set but the yolks remain runny or cook longer for firmer yolks.
- Remove from the oven, squeeze over a little lemon juice, and sprinkle with chili flakes (if desired). Serve straight from the pan with crusty bread.
