Green shakshuka with spinach and feta
Eggs cooked in a pan of leek, kale, spinach and peas, spiced with cumin and topped with feta, dill and parsley. Serve straight from the pan with wholegrain bread. Classic shakshuka is made with tomato and peppers; in the green one, the leafy greens hold the eggs.
- 30 minTime
- 22 minHands-on
- 4Portions
- ≈ 30 krper portion
- 490kcal per portion
Ingredients for 4 portions
- 1Leek
- 2 clovesGarlic
- 1 tbspOlive oil
- 1 tspCumin
- 150 gKale
- 2 dlGreen peas, frozen
- ≈ 3 ½ tbspWater
- 200 gBaby spinach
- to tasteSalt
- to tasteBlack pepper
- 8Eggs
- 3 ½ tbspDill
- 3 ½ tbspParsley
- 60 gFeta
On the side
- 8 slicesBread, wholegrain
Method
- Trim and rinse the leek and slice it thinly. Peel and chop the garlic. Cut the tough stalks off the kale and tear the leaves into small pieces.
- Heat the oil in a large frying pan with a lid and fry the leek over a medium heat for about 5 minutes, until soft. Stir in the garlic and cumin and fry for another minute.
- Add the kale, peas and water and cook, covered, for 3 minutes, until the kale has softened. Stir in the spinach a handful at a time until it has wilted. Season with salt and pepper.
- Make eight hollows in the greens and crack an egg into each.
- Cover and cook the eggs over a low heat for 6–8 minutes, until the whites are set but the yolks are still soft.
- Chop the dill and parsley and toast the bread.
- Crumble the feta over, scatter with the herbs and serve straight from the pan with the bread.
The cost is estimated from Swedish grocery prices.
