Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core membership) NZ$60. Offer ends 30/12/24. See terms.
Join now
One-pan green shakshuka

One-pan green shakshuka

2
Points®
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
2
Difficulty
Moderate
This twist on a North African recipe that typically features tomatoes is delicious for breakfast, lunch or even dinner. Spinach and chilli are the heroes in our version, while cumin lends an earthy flavour and a nod to the original dish.

Ingredients

Olive oil

2 tsp

Jalapenos

1 individual, deseeded, finely chopped

Green shallot(s)

3 individual, finely chopped

Baby spinach

200 g

Ground cumin

¼ tsp

Egg(s)

4 medium

Fresh coriander

¼ cup(s), leaves, chopped

Chilli sauce

2 tsp, chipotle

Instructions

  1. Heat oil in a medium frying pan over medium-high heat. Cook jalapeño and half the shallots, stirring occasionally, for about 3 minutes or until lightly browned. Add spinach and stir until wilted. Stir through cumin and season with salt. Stir in ¼ cup (60ml) water.
  2. Using the back of a spoon, make 4 hollows in spinach mixture and crack 1 egg into each. Cook, covered for 5-7 minutes, or until eggs are set to your liking. Sprinkle with remaining shallots and coriander. Drizzle over chipotle sauce.

Notes

For extra flavour, drizzle over some salsa verde which you'll find near the tomato salsa in the Mexican section of most major supermarkets.

You might like

You might like