This is a simple and easy to make recipe for Shakshuka. It’s very quick to make and looks impressive when served as a weekend breakfast with slices of toasted sourdough bread. The juicy tomato sauce is flavoured with garlic and garam masala. The melted, creamy feta cheese adds a creaminess to the dish and the chickpeas give the meal an extra bit of protein – helping to keep you full for longer.
I always like to add greens into my meals as often as I can and this recipe is no exception with shredded kale, spinach leave and fresh rosemary.
About this recipe for Shakshuka
This recipe feeds 2 people and provides 2 eggs, a good helping of greens from the kale, spinach and rosemary. The sharpness of the tomatoes and feta cheese give this dish so much flavour.
You could eat this as it is served or dip some toasted sourdough bread into the runny egg yolks and use it to mop up the juices – it saves licking the plate 😉
This recipe is best eaten as soon as it has been cooked but you can store any leftovers in the fridge in an airtight container and warm up the next day, if needed.
Other recipes to try
If you like this recipe for a delicious, healthy and simplae shakshuka, you might also like Asparagus, Pea & Tarragon in a Walnut Pastry Tart or this Green Herb Omelette with Ginger, Cumin & Turmeric
Ingredients
The ingredients you need for this Shakshuka recipe are;
- 1 TBSP Olive oil
- 1 small red onion – peeled & diced
- 2 garlic cloves – peeled & mined
- 1 tin chopped tomatoes
- 1 large handful of kale – de-stemmed from the stalk, washed, shredded
- 1 large handful spinach leaves
- 1 sprig fresh rosemary
- 1 heaped tsp garam masala
- 100g feta cheese – crumbled
- 4 large eggs
- 1/3 cup chickpeas
- salt & pepper to season
How to make Shakshuka
- Begin by heating the olive oil in a wide based pan which has a lid.
- Add the onion to the pan and cook over a medium heat for a few minutes to soften.
- Add the minced garlic to the onions and continue to cook for 1 minute.
- Next, add the chickpeas to the pan, followed by the chopped tomatoes, garam masala and season with salt & pepper. Place the lid on the pan and allow to simmer for a few minutes.
- Add the shredded kale and spinach leaves to the pan and replace the lid. Leave to cook for a few minutes, until the greens have wilted.
- Add the crumbled feta to the mixture and spread evenly.
- Now, use a wooden spoon to make 4 spaces in each quarter of the pan, in which to break the eggs. Crack each egg into one of the spaces and replace to lid. Cook for 10 minutes on a low to medium heat, allowing the eggs to cook and the sauce will reduce. Remove the lid once the eggs white have cooked and the yolks are to your liking in terms of runniness. Cook for longer if you prefer firmer yolks.
- Sprinkle on the fresh rosemary, season with more salt and pepper to taste and serve with slices of toasted sourdough
Shakshuka with Feta, Greens & Chickpeas
Ingredients
- 1 TBSP Olive oil
- 1 small red onion – peeled & diced
- 2 garlic cloves – peeled & mined
- 1 tin chopped tomatoes
- 1 large handful of kale – de-stemmed from the stalk washed, shredded
- 1 large handful spinach leaves
- 1 sprig fresh rosemary
- 1 heaped tsp garam masala
- 100 g feta cheese – crumbled
- 4 large eggs
- 1/3 cup chickpeas
- salt & pepper to season
Instructions
- Begin by heating the olive oil in a wide based pan which has a lid.
- Add the onion to the pan and cook over a medium heat for a few minutes to soften.
- Add the minced garlic to the onions and continue to cook for 1 minute.
- Next, add the chickpeas to the pan, followed by the chopped tomatoes, garam masala and season with salt & pepper. Place the lid on the pan and allow to simmer for a few minutes.
- Add the shredded kale and spinach leaves to the pan and replace the lid. Leave to cook for a few minutes, until the greens have wilted.
- Add the crumbled feta to the mixture and spread evenly.
- Now, use a wooden spoon to make 4 spaces in each quarter of the pan, in which to break the eggs. Crack each egg into one of the spaces and replace the lid. Cook for 10 minutes on a low to medium heat, allowing the eggs to cook and the sauce will reduce. Remove the lid once the eggs white have cooked and the yolks are to your liking in terms of runniness. Cook for longer if you prefer firmer yolks.
- Sprinkle on the fresh rosemary, season with more salt and pepper to taste and serve with slices of toasted sourdough