Name: Green Shakshuka
Yield: Serves 4
Ingredients: 150 g (5½ oz) kale, cavolo nero, spring greens or chard, finely sliced; 75 g (2½ oz) Greek yogurt or plant-based alternative yogurt; 1 red onion, finely chopped; 1 leek, halved lengthways and sliced; ½ teaspoon ground cumin, plus an extra pinch to serve; 225 g (8 oz) frozen peas; 2 tablespoons olive oil; ½ teaspoon chilli flakes (optional), plus an extra pinch to serve; 2 garlic cloves, crushed or finely grated (shredded); 4 eggs; 1 teaspoon ground coriander

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

This is very different in flavour to the shakshuka you’ll likely be used to, which is made with tomatoes. What I love about this version is that you can switch up the greens depending on what’s in season – I always include the frozen peas because they’re great all year round.

Ingredients

2 tablespoons olive oil
1 leek, halved lengthways and sliced
1 red onion, finely c

Method

Heat the oil in a large frying pan (skillet) with a lid over a medium-low heat. Add the leek and onion and fry, with the lid on but stirring occasionally, for 8–10 minutes or until softened but not golden.

Remove the lid and stir in the garlic, then cook for 1 minute before sprinkling in the ground coriander, cumin and chilli flakes, if using. Cook for 1 minute, making sure that the spi

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