Recipe: Spring Green Shakshuka


This is an awesome variation of your typical shakshuka recipe. A pile of delicious grilled greens are scattered on the top of the spicy tomato baked egg dish to create a brunch showstopper fit for a King. Don't forget to chuck in some seeded crispbreads to mop up the lovely juices!


  • 2 large onions
  • 2 red peppers
  • 2 cloves garlic
  • 2 fresh chillies
  • 1 tbsp olive oil
  • 1 tbsp tomato puree
  • 2 tsp cumin
  • 250 ml vegetable stock
  • 400 g tinned chopped tomatoes
  • 1 tbsp caster sugar
  • 1 bunch coriander
  • 4 eggs
  • 6 baby courgettes
  • 10 baby asparagus spears
  • 2 baby gem lettuce
  • 1/2 bunch parsley
  • 1/2 bunch mint
  • 1/2 bunch coriander
  • 1 large crispbread
  • 40 g feta
Cook Onions and Peppers

Step 1

Cook Onions And Peppers

Slice the onion and peppers. Mince the garlic and the chillies, keeping only half of the chilli seeds (depending on your taste). Heat the olive oil in a frying pan over a medium heat. Add the onions and peppers and fry for 5 minutes, until softened, then turn the heat right down and cook for another 30 minutes, until they’re really jammy.

Make the Sauce

Step 2

Make The Sauce

Turn the heat back up to medium and add the garlic and chilli and fry for another 5 minutes. Add the tomato puree and the spices and stir through, then add the stock and let it bubble and reduce for 5 minutes. Add the chopped tomatoes to the pan with the sugar. Bring everything to a boil, then turn down the heat and simmer for 30 minutes, adding splashes of extra stock if all the liquid reduces. It should be a thick saucy consistency.

Cook the Eggs

Step 3

Cook The Eggs

Chop the coriander and add it to the sauce. Create 4 little pockets in the sauce and crack the eggs into the tomato sauce pockets. Cover the pan with a lid or foil. Cook very gently over the lowest heat possible for 10-12 minutes, until the eggs are soft but cooked and not wobbly.

Grill the Veg

Step 4

Grill The Veg

Meanwhile heat a griddle pan until smoked hot. Cut the courgettes and lettuce in half lengthways, trim the asparagus and season it all with a drizzle of oil and some salt and pepper. Grill the courgettes and asparagus for 5 minutes, then add the lettuce to the pan and grill for another 2 minutes.

Add the Green Veggies

Step 5

Add The Green Veggies

Add the lettuce, courgettes, fresh herbs and crisp bread to the shakshuka pan, arranging them around the eggs. Scatter over some crumbled feta and serve. Serves 4

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