Green Shakshuka with Chickpeas, Feta & Herbs
A vibrant one-pot Middle Eastern brunch of garlicky spinach and chickpeas simmered with lemon and dill, topped with poached eggs and crumbled feta.
- 2 tbsp olive oil
- 1 pc onion
- 3 clove garlic
- 1 pc green chilli
- 1 tsp ground cumin
- 1 tsp ground coriander
- 400 g tinned chickpeas
- 200 g spinach
- 15 g fresh dill
- 15 g fresh parsley
- 1 pc lemon
- 4 pc eggs
- 80 g feta cheese
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat the olive oil in a large, deep frying pan or shallow casserole over medium heat. Add the finely chopped onion and cook for 5-6 minutes until soft and translucent.
- Step 2
Add the minced garlic and finely chopped green chilli, cook for 1 minute until fragrant, then stir in the ground cumin and ground coriander and toast for 30 seconds.
- Step 3
Drain and rinse the chickpeas, then add them to the pan along with 100ml water. Simmer for 5 minutes to let the flavours meld and the chickpeas soften slightly.
- Step 4
Add the spinach in batches, stirring until wilted, about 2-3 minutes. Stir in half the chopped dill and parsley, and the zest and juice of half the lemon. Season generously with salt and black pepper.
- Step 5
Using a spoon, make 4 small wells in the mixture and crack an egg into each. Cover the pan with a lid and cook over low-medium heat for 5-7 minutes, until the egg whites are set but the yolks remain runny.
- Step 6
Remove from the heat, scatter over the crumbled feta and remaining herbs, and finish with a squeeze of the remaining lemon juice. Serve immediately straight from the pan with warm flatbread or crusty bread for scooping.
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