Green Shakshuka Green Shakshuka

Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Maya Visnyei

This dish can easily serve up to eight people by adding a couple of extra eggs. Drizzle with a teaspoon of chili garlic oil for a little more heat.

  • Prep time 30 minutes
  • Total time 40 minutes
  • Portion size 6 servings



In large nonstick skillet, heat oil over medium heat; cook leek and jalapeño pepper, stirring occasionally, until softened, 3 to 4 minutes. Add garlic, cumin and salt; cook, stirring, until fragrant, about 30 seconds. Stir in kale and broth; cook until kale is wilted, about 4 minutes. Stir in spinach, 2 cups at a time; cook until wilted, about 2 minutes. Stir in parsley.

Using back of spoon, make 6 wells in kale mixture; crack 1 egg into each. Sprinkle with feta. Reduce heat to medium-low, cover and cook until egg whites are set but yolks are still slightly runny, about 10 minutes. Remove from heat; sprinkle with dill.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 482 mg
  • Sugars 3 g
  • Protein 12 g
  • Calories 169
  • Total fat 12 g
  • Potassium 349 mg
  • Cholesterol 200 mg
  • Saturated fat 4 g
  • Total carbohydrate 7 g
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Lunch & Dinner

Green Shakshuka