Green Shakshuka with Eggs and Feta
Green Shakshuka with Feta
"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. "
- 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.
- Add the spinach and stir together to mix with the spring onion. When the leaves have wilted, crumble the feta into the pan.
- 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.
- Serve with hot buttered toast.
Mediterranean inspired healthy shakshuka
Breakfast, Brunch, Lunch