Recipes and Cooking

Green Shakshuka

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Green shashuka 0406 Preparation time 30 mins Serves 6 people


  • 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 tbs 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.


  • 360g Serving size
  • 1730kj Energy
  • 413cal Energy
  • 21g Protein
  • 16g Total fat
  • 5g Saturated fat
  • 42g Carbs (total)
  • 8g Carbs (sugar)
  • 660mg Sodium
  • 9g Fibre

All nutrition values are per serve.