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Green Shakshuka

Shakshuka, or eggs poached in an aromatic tomato sauce, is a fast, one-pan breakfast staple originating from both Northern Africa and Israel. This healthy recipe features spinach, herbs and tomatillos. Garnish with a touch of harissa (a fiery chilli paste) and dip some toasted whole-grain country bread into the jammy yolks.

This is a dish that can be made as a takeaway too, so your mother, wife, other half, auntie, sister and or grandmother, ideally, don’t have to do any cooking this Mother’s Day, even during lockdown!

SERVES 4 | COOK TIME – 30 mins

Per Serving – 254 Cals | Fat 19g | Carbs 4g | Protein 15g


  1. 2 tablespoons extra-virgin olive oil

  2. 1 cup sliced spring onions or scallions

  3. 2 cloves garlic, finely chopped

  4. 1 jalapeño or serrano pepper, finely chopped

  5. 1 teaspoon ground cumin

  6. 8 ounces tomatillos or green tomatoes, chopped

  7. 8 cups chopped mature spinach

  8. ¼ cup water

  9. ½ cup chopped flat-leaf parsley

  10. ¼ cup chopped fresh coriander

  11. ¼ cup chopped fresh mint

  12. ¼ teaspoon salt

  13. 8 large eggs

  14. ¼ cup crumbled feta cheese

  15. Cracked pepper & harissa for garnish


  1. Heat oil in a medium skillet over medium heat. Add spring onions (or scallions) and cook, stirring occasionally, until tender but not brown, 1 to 2 minutes.

  2. Add garlic, pepper and cumin; cook, stirring, until fragrant, about 30 seconds. Stir in tomatillos (or green tomatoes) and cook, stirring occasionally, until starting to break down, about 5 minutes.

  3. Add spinach and water; cook, stirring, until wilted, about 1 minute. Stir in parsley, coriander, mint and salt

  4. Crack eggs over the vegetables. Cover and cook over medium-low heat until the whites are set, 3 to 5 minutes.

  5. Remove from heat and sprinkle with feta; cover and let stand for 2 minutes.

  6. Garnish with cracked pepper and harissa, if desired.


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