Red shakshuka has had a long moment in the sun – it’s time for green shakshuka to shine!
A fresh take on the classic, this vibrant green shakshuka is packed with flavour and goodness. Instead of the usual tomato base, this version is made with leafy spinach, fresh herbs and a hint of spice, creating a wholesome dish that’s as nourishing as it is delicious. The eggs are gently poached in the herby sauce, giving you creamy yolks and rich flavour in every bite. Perfect for breakfast, brunch or even a light dinner, this one-pan wonder is quick to whip up and best served with warm bread to mop up all that green goodness.
Serve with your choice of grain free toast.
Herb and spinach green shakshuka
Ingredients
- avocado/olive oil, to fry + 60ml (4 tbsp) + 60ml (4 tbsp)
- 1 onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 tsp smoked chilli flakes
- 1 tbsp caraway seeds
- 400g spinach
- 1 x 30g punnet fresh chives
- 1 fresh green chilli
- 1 x 30g punnet fresh coriander
- 1 tbsp za’atar spice blend (find at woolworths.co.za)
- 125ml (½ cup) water
- salt and freshly ground black pepper, to taste
- 4 – 6 eggs
- grain free toast of choice, to serve
Instructions
Pour a generous drizzle avocado/ olive oil into a large, deep frying pan with a lid (to be used later) and place over medium heat. Add the onion, and fry until soft and translucent, about 10 minutes. Add the minced garlic, smoked chilli flakes and caraway seeds, and fry, a further 3 minutes, stirring continuously. Remove the pan from the heat and set aside until needed.
Place the spinach in a blender (if your blender is too small for one batch, add ½ of the spinach at a time) and blitz with 60ml (4 tbsp) avocado/ olive oil, until the spinach is very finely chopped into a paste.
Return the pan with the onion mixture to high heat. Once the pan is hot, add the spinach paste and fry, stirring, about 5 minutes.
Place the chives, green chilli and fresh coriander in the blender, along with 60ml (4 tbsp) avocado/olive oil, and blitz until fine and pesto-like. Add the blitzed herbs, za’atar and water to the spinach mixture, and fry over medium heat, 3 minutes. Season to taste and bring the mixture to a simmer. Make a hollow in the mixture with a dessertspoon and break an egg into the hollow, then make a few more hollows and add the remaining eggs. Cover the pan with the lid and allow the eggs to poach, 6 minutes for soft, 7 for medium and 8 – 10 for hard.
Serve immediately, with grain free toast of your choice.
ALSO SEE: SHAKSHUKA WITH CRISPY CHORIZO
Recipe and styling by Claire Ferrandi
Assisted by Nomvuselelo Mncube
Photograph by Dylan Swart
