Green Shakshuka with Herbed Focaccia
Spinach and herbs sautéed with spring onions, garlic and green chilli, then baked with eggs in feta and lemon juice.
- 100 g baby spinach
- 30 g fresh parsley
- 20 g fresh coriander
- 2 pieces spring onions
- 2 pieces garlic cloves
- 1 piece green chilli
- 2 pieces medium eggs
- 40 g feta cheese
- 3 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1 tbsp lemon juice
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 piece naan bread
- 10 g fresh mint
- 1 tsp za'atar
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Roughly chop spinach, parsley, and coriander. Finely slice spring onions and mince garlic. Deseed and finely chop green chilli.
- Step 2
Heat 2 tbsp olive oil in a 20cm oven-safe skillet over medium heat. Add spring onions, garlic, and chilli. Cook for 2 minutes until fragrant.
- Step 3
Add cumin and ground coriander to the pan. Cook for 30 seconds until aromatic.
- Step 4
Add chopped greens to the pan with a splash of water. Season with salt and pepper. Cook for 3-4 minutes, stirring occasionally, until wilted and reduced.
- Step 5
Stir in lemon juice and taste for seasoning. Create two wells in the green mixture.
- Step 6
Crack eggs into the wells. Crumble feta around the eggs. Transfer skillet to oven for 8-10 minutes until egg whites are set but yolks remain slightly runny.
- Step 7
Meanwhile, brush naan with remaining olive oil. Finely chop mint and sprinkle over naan with za'atar. Warm in oven for 2-3 minutes until crispy.
- Step 8
Remove shakshuka from oven and let rest for 2 minutes. Serve immediately with the herbed focaccia alongside.
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