Green Shakshuka

Name: Green Shakshuka
Yield: Serves 4
Cuisine: British
Ingredients: 2 green peppers, deseeded and sliced (approx. 300g); 1 green chilli, deseeded and sliced; 200 g baby spinach; 30 g flat-leaf parsley, chopped; 60 ml olive oil plus extra for drizzling; 1 bunch spring onions, sliced; 1 large leek, washed and sliced; 6 garlic cloves, roughly chopped; 2 tsp ground coriander; 2 tsp ground cumin; 2 tsp Aleppo chilli; 4 eggs; 30 g coriander, chopped; 20 g mint, chopped, a few leaves reserved to garnish; 20 g mint, chopped, a few leaves reserved to garnish; 200 g frozen peas; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 tbsp Harissa Oil; 80 g feta, crumbled

Preparation info

Serves
4

Difficulty
Easy

Appears in

Brunch with Brother Marcus

By Tasos Gaitanos and Alex Large

Published 2023

About

This is a departure from the traditional tomato-based shakshuka – it’s hearty, vegetarian and full of fresh flavours like spring onions and mint. It’s great for sharing with friends and makes a delicious brunch or dinner.

Ingredients

60 ml olive oil plus extra for drizzling
1 bunch spring onions, sliced
1

Europe
United Kingdom
Dinner
Spring
Vegetarian
Gluten-free
Breakfast
London
Brunch

Method

Heat the oil over a low-to-medium heat, then add the spring onions and fry for 5 minutes. Add the leek and fry for another 5 minutes – take care not to burn this as you will need to start again.

Add the garlic then the green pepper, chilli and spinach and simmer for a further 10 minutes, stirring occasionally. Add the parsley, coriander, mint, peas, ground coriander, ground cumin and ch