Green shakshuka

Based on 15 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 clove garlic
green bell pepper
5 g mint
20 g parsley
leek
1 tsp cumin
50 g spinach
100 g frozen peas
½ lemon (juice)
200 g feta cheese (divided)
eggs
salt
pepper
nutmeg
vegetable oil for frying
Metric
Imperial

Utensils

  • cutting board
  • knife
  • frying pan
  • fine grater
  • rubber spatula
  • citrus press

Nutrition per serving

Cal
283
Protein
20 g
Fat
19 g
Carb
9 g
  • Step 1/5

    Peel and finely chop garlic. Remove the core and dice bell pepper. Chop mint and parsley. Halve leek lengthwise and slice.
    • 1 clove garlic
    • green bell pepper
    • 5 g mint
    • 20 g parsley
    • leek
    • cutting board
    • knife

    Peel and finely chop garlic. Remove the core and dice bell pepper. Chop mint and parsley. Halve leek lengthwise and slice.

  • Step 2/5

    Heat vegetable oil in a large frying pan over medium-high heat. Add garlic and sauté for approx. 2 min. Add leek and bell pepper and cook for approx. 3 – 4 min. Season with cumin, freshly grated nutmeg, salt, and pepper to taste.
    • 1 tsp cumin
    • nutmeg
    • salt
    • pepper
    • vegetable oil for frying
    • frying pan
    • fine grater
    • rubber spatula

    Heat vegetable oil in a large frying pan over medium-high heat. Add garlic and sauté for approx. 2 min. Add leek and bell pepper and cook for approx. 3 – 4 min. Season with cumin, freshly grated nutmeg, salt, and pepper to taste.

  • Step 3/5

    Add spinach, peas, half of the parsley, and chopped mint to the pan. As soon as the spinach starts to shrink, add lemon juice. Crumble half of the feta cheese over the pan and stir to combine.
    • 50 g spinach
    • 100 g frozen peas
    • ½ lemon
    • 100 g feta cheese
    • citrus press

    Add spinach, peas, half of the parsley, and chopped mint to the pan. As soon as the spinach starts to shrink, add lemon juice. Crumble half of the feta cheese over the pan and stir to combine.

  • Step 4/5

    Make four small holes in the leek mixture using a spatula and crack the eggs into them. Season eggs with salt. Let cook for approx. 10 min. until eggs have set and egg yolks are still tender.
    • eggs
    • salt

    Make four small holes in the leek mixture using a spatula and crack the eggs into them. Season eggs with salt. Let cook for approx. 10 min. until eggs have set and egg yolks are still tender.

  • Step 5/5

    Crumble remaining feta cheese and sprinkle over the shakshuka. Garnish with remaining parsley and season with salt and pepper. Enjoy!
    • 100 g feta cheese
    • salt
    • pepper

    Crumble remaining feta cheese and sprinkle over the shakshuka. Garnish with remaining parsley and season with salt and pepper. Enjoy!