BreakfastMiddle EasternServes 2

Green Shakshuka

Make wells for the eggs and keep the heat low so the whites set before the yolks firm.

9.0

out of 10

8 cooking reviews · 100% would make again

Typically 15 min hands-on, 10 min unattended

by Amina Cherif

Make my version

Photo to come

Cook it

6 ingredients · 3 steps · 15 min hands-on

Ingredients

2 tbsp olive oil
1 leek, sliced
6 cups spinach and chard, chopped
1 tsp ground cumin
4 eggs
2 oz feta, crumbled (optional)

Start cooking mode

Method, 3 steps

25 min total

Soften the leek in the oil over medium heat, 4 to 5 minutes. Stir in the cumin for 30 seconds.
timer 5 min
Add the greens a handful at a time until wilted and any water has cooked off. Season well.
Make four wells, crack in the eggs, cover, and cook on low until the whites set, 5 to 7 minutes. Finish with feta.
timer 6 min

Notes from the kitchen

Season in stages and taste before serving, the amounts here are a starting point, not a rule.

From people who cooked it

8 reviews

9/10 · Helen T. · would make again · changed it
Used all the sad greens in my fridge. A spoon of harissa stirred through was excellent.
9/10 · Wole A. · would make again
9/10 · Priya S. · would make again
8/10 · Daniel K. · would make again · changed it
9/10 · Lena M. · would make again
10/10 · Marco P. · would make again
9/10 · Elle R. · would make again · changed it
9/10 · Nia S. · would make again

What Amina Cherif cooks it in

Commission-earning. Never affects scores or ranking.

Lidded skillet

The lid traps steam so the tops of the eggs set without flipping.

Equipment notes are written to work without a purchase. Links marked ↗ may earn the platform and this creator a commission. Product choices never affect a recipe's score or where it ranks.