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Green shakshuka with harissa & crispy shallots

Green shakshuka with harissa & crispy shallots in a frying pan

Green shakshuka with harissa & crispy shallots

Name: Green shakshuka with harissa & crispy shallots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 tbsp olive oil; 2 shallots thinly sliced; 1 large onion finely chopped; 2 leeks sliced; 3 garlic cloves crushed; 2 tsp cumin seeds; 1 preserved lemon rind, finely chopped; 250g leafy greens (such as spinach, spring greens or cavolo nero), tough stalks removed, leaves roughly chopped; 150g frozen peas; large bunch of coriander mint or dill (or use a mixture), chopped; 4-6 eggs; ½ lemon zested and juiced; 2 tbsp harissa; 100g feta crumbled (vegetarian, if needed); toast or warmed flatbreads, to serve; 100g natural yogurt

Cassie Best

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Serves 2 - 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.5 out of 5.10 ratingsRate

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Serve our comforting one-pan green shakshuka for brunch or supper. Adapt it with any veg or herbs you have in the fridge

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 tbsp olive oil
2 shallots

thinly sliced
1 large onion

finely chopped
2 leeks

sliced
3 garlic cloves

crushed
2 tsp cumin seeds
1 preserved lemon

rind, finely chopped
250g leafy greens

(such as spinach, spring greens or cavolo nero), tough stalks removed, leaves roughly chopped
150g frozen peas
large bunch of coriander

mint or dill (or use a mixture), chopped
4-6 eggs
½ lemon

zested and juiced
2 tbsp harissa
100g feta

crumbled (vegetarian, if needed)
toast

or warmed flatbreads, to serve
100g natural yogurt

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Nutrition: Per serving (4)

kcal410
fat27g
saturates8g
carbs16g
sugars11g
fibre8g
protein23g
salt1.2g

Method

step 1

Heat 3 tbsp oil in a deep frying pan over a medium heat and fry the shallots for 5 mins, stirring occasionally until crisp. Scoop out using a slotted spoon and set aside on a plate lined with kitchen paper. Season with a little salt.
step 2

Reduce the heat to medium-low, add the remaining oil to the pan and cook the onions and leeks for 10 mins until softened but not coloured. Add the garlic, cumin and preserved lemon, and stir-fry for 1-2 mins until aromatic.
step 3

Tip in the greens and peas, season well and stir. Cover and continue to cook until the greens have wilted, about 1 min. Stir in most of the herbs, reserving some to garnish.
step 4

Create four to six gaps in the mixture using the back of a spoon and crack an egg into each. Season the eggs with a pinch of salt, then cover the pan and cook for 4 mins until the whites are set and the yolks are still runny, or a bit longer according to your preference.
step 5

Squeeze over the lemon juice, dot with the harissa, then scatter over the feta, lemon zest, reserved herbs and crispy shallots. Serve with toast or warm flatbreads, and the yogurt on the side for everyone to help themselves.

Recipe tip

Use it up: A shakshuka is the best way to clear out your fridge – use up any green veg (even if it’s a little past its best), and add bits of bacon or other cured meats, if you like. Soft herbs are interchangeable here; basil, parsley, coriander, dill and mint would all work well in the mixture.

Recipe from Good Food magazine, January 2023

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A star rating of 4.5 out of 5.10 ratings

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