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Green Shakshuka

Green Shakshuka

Don't let the green fool you - this spin on the traditional shakshuka recipe will be a refreshing update on your brekkie table. Filled with lots of veggies that are softened by the cooking process, and mixed with eggs, you'll be whipping this up time and again. 


  • 2 tbs olive oil
  • 2 leeks, white part only, thinly sliced
  • 1 large green capsicum, de-seeded, diced 
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp dried chilli flakes
  • 1 head of broccoli, cut into small florets 
  • 4 green onions, thinly sliced
  • 80g baby spinach
  • 1 cup vegetable or chicken stock
  • ½ cup coriander sprigs, roughly chopped
  • ½ cup mint leaves, roughly chopped 
  • 4 eggs
  • 1 cup thick Greek yoghurt 
  • 1 tbsp harissa
  • Extra mint and coriander leaves, to serve 
  • Chargrilled sourdough bread, to serve


  1. Heat oil in a large heavy-based frying pan over medium heat. Add leek and capsicum and stir until combined. Cook for 5 minutes or until softened.
  2. Stir in cumin, coriander and chilli flakes and cook for 1 minute. Add broccoli, green onion, spinach and stock. Stir until combined.
  3. Cover and cook for 2-5 minutes or until vegetables are just tender and stock has reduced slightly. Add chopped coriander and mint. Season with salt and pepper.
  4. Use a spoon to form indentations in the veggie mixture. Crack an egg into each indent. Cover and cook for 6-8 minutes or until eggs are cooked to your liking. (It will continue to cook on standing.)
  5. Meanwhile, place yoghurt into a bowl. Add harissa, salt and pepper. Swirl harissa through yoghurt. Serve shakshuka immediately, topped with harissa yoghurt and extra herbs with bread on the side. 

Nutritional Information

  • Serving size 312g
  • Energy 959kJ 229kcal
  • Protein 12.8g
  • Total fat 12.1g
  • Saturated fat 2.9g
  • Carbs (total) 14g
  • Carbs (sugar) 11g
  • Sodium 329mg
  • Fibre 6.7g

All nutrition values are per serve.

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