Green Shakshuka with Eggs and Feta


Green Shakshuka with Feta

Limahl Asmall

"Loosely based on the Middle Eastern Shakshuka, this one is a healthier vibrant 'Mediterranean' version without the tomatoes or spices. The spring onions wilt down to create a gorgeous base of flavour that works brilliantly with the spinach and feta. "

Cook Time: 15 mins | Servings: 2 | Difficulty: easy

1 tbso olive oil
1 tbsp butter
4 spring onions, finely sliced
2 shallots, finely sliced
4 handfuls spinach
3 handfuls chard
50g feta
50g goat's cheese
2-4 eggs
125g tofu
pinch salt and pepper
2 slices hot buttered toast

  1. Add the oil into a non-stick frying pan and turn to a medium heat. Fry the spring onions in the oil for 2 minutes until soft.
  2. Add the spinach and stir together to mix with the spring onion. When the leaves have wilted, crumble the feta into the pan.
  3. Make two wells in the greens with the back of a spoon and gently crack in the eggs. Season the egg whites with a little black pepper, then place a lid (or plate) over the pan and leave for 5–8 minutes, until the egg whites are cooked.
  4. Serve with hot buttered toast.

2 tbsp. pine nuts

Cheddar makes a good alternative cheese here too.