Green shakshuka
Green shakshuka is the lighter sister of the classic tomato one — instead of tomato sauce you get a thick, silky base of spinach and leek. The key is driving off the spinach water before you crack in the eggs; otherwise you end up with soup instead of shakshuka.
Your own work in that: 0 min.
- Softening the leek 8 min
- Wilting the greens 6 min
- Setting the eggs 8 min
- Serving 3 min
Step by step
0 / 4 doneSoften the leek and garlic
Slice the leek into thin half-moons and the garlic into slices. Heat the olive oil in a cast iron skillet over medium heat and cook the leek for 6 minutes until soft but not browned. Add the garlic, cumin and chilli and cook 2 minutes more until fragrant.
Ingredients: 1 pcs leek · 3 cloves garlic · 400 g spinach · 3 tbsp olive oil · 1 tsp cumin · ½ tsp chilli flakes · ½ pcs lemon · 1 tsp salt
TipWash the leek after slicing — grit hides between the layers and cannot be rinsed out whole.
Leek cooked over moderate heat softens and sweetens without browning.Wilt the spinach and drive off the water
Add the spinach in handfuls, stirring — it collapses before your eyes. Once it has all wilted, raise the heat and evaporate the liquid for 3–4 minutes until no water pools in the pan. Season with salt, lemon zest and juice.
Ingredients: 1 pcs leek · 3 cloves garlic · 400 g spinach · 3 tbsp olive oil · 1 tsp cumin · ½ tsp chilli flakes · ½ pcs lemon · 1 tsp salt
TipTilt the pan: if liquid runs to the side there is too much. Cook it off completely.
After two minutes 400 g of spinach collapses into a thin layer.Add the eggs
Make four wells in the green base with a spoon and crack an egg into each. Season the whites with a pinch of salt. Cover the pan and cook over low heat for 6–8 minutes — whites set, yolks runny.
Ingredients: 4 pcs eggs · 100 g feta · ½ bunch dill · 2 pcs pita bread
TipCheck at 6 minutes: shake the pan — the whites must no longer wobble, the yolks should still tremble slightly.
The wells hold the eggs in place and set them evenly.Finish and serve
Take the pan off the heat and remove the lid. Crumble over the feta, scatter with dill and an extra pinch of chilli. Serve straight from the pan with warm pita — that is what you scoop up the sauce and yolk with.
Ingredients: 4 pcs eggs · 100 g feta · ½ bunch dill · 2 pcs pita bread
TipAdd the feta off the heat so it stays in distinct salty lumps.
Before you start
Frozen spinach
300 g of frozen leaf spinach works — thaw and squeeze hard, then evaporate for only 2 minutes.
More greens
Mix the spinach half and half with kale or chard. Add the tougher leaves 3 minutes earlier.
Creamy version
Stir 3 tablespoons of Greek yoghurt into the base before adding the eggs — the sauce turns velvety.
