green shakshuka with feta and herbs

Egg

Green shakshuka with feta and herbs

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

This ‘green’ shakshuka recipe from cookbook author Ruth Nieman is a verdant adaption of the popular Middle Eastern breakfast, made from a medley of greens and fresh herbs, topped with salty feta, a drizzle of olive oil and coriander leaves.

Ingredients

2 tbsp extra-virgin olive oil, plus extra to serve

30g unsalted butter

1 large leek, finely sliced

Bunch spring onions, sliced

1 fennel bulb, finely sliced

Bunch (200g) swiss chard, sliced

2 large handfuls baby leaf spinach

15g coriander, roughly chopped, plus leaves to serve

5g flatleaf parsley, roughly chopped

1 tsp ground cumin

1 tsp sumac

½ tsp aleppo pepper flakes, plus extra to serve (see Easy Swaps)

Juice 1 lemon

4 medium free-range eggs

50g feta

Crusty bread to serve

Directions

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