Green Shakshuka with Harissa and Crispy Shallots

Name: Green Shakshuka with Harissa and Crispy Shallots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4-6 eggs; 250 g leafy greens , tough stalks removed, leaves roughly chopped; 2 leeks, sliced; 150 g frozen peas; 100 g feta crumbled; 100 g natural yogurt; 4 tbsp olive oil; 1 large onion, finely chopped; 2 shallots thinly sliced; 3 clove garlic crushed; 2 tbsp harissa; 2 tsp cumin seeds; 1 preserved lemon rind, finely chopped; 1 bunch large bunch of coriander mint or dill , chopped; 1/2 lemon, zested and juiced; 1 serving toast or warmed flatbreads, to serve

A vibrant, nutrient-packed twist on the classic shakshuka featuring sautéed leeks, peas, and leafy greens. Topped with spicy harissa, salty feta, and crunchy shallots, it's a sophisticated and healthy brunch option.

Servings4 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

eggs
4
leafy greens , tough stalks removed, leaves roughly chopped
250 g
leeks, sliced
2
frozen peas
150 g
feta crumbled
100 g
natural yogurt
100 g
olive oil
4 tbsp
large onion, finely chopped
1
shallots thinly sliced
2
garlic crushed
3 clove
harissa
2 tbsp
cumin seeds
2 tsp
preserved lemon rind, finely chopped
1
large bunch of coriander mint or dill , chopped
1 bunch
lemon, zested and juiced
0.5
toast or warmed flatbreads, to serve
1 serving

Step-by-Step Instructions

Heat 3 tablespoons of olive oil in a deep frying pan over medium heat. Add the sliced shallots and fry for about 5 minutes, stirring occasionally, until they are golden and crisp. Use a slotted spoon to transfer them to a plate lined with kitchen paper to drain. Season with a pinch of salt and set aside.

Lower the heat to medium-low and add the remaining tablespoon of oil to the pan. Sauté the chopped onion and sliced leeks for 10 minutes until softened but not browned. Stir in the crushed garlic, cumin seeds, and chopped preserved lemon rind, cooking for another 1-2 minutes until highly aromatic.

Add the leafy greens and frozen peas to the pan. Season generously with salt and pepper, then stir to combine. Cover the pan and cook for about 1 minute until the greens have wilted. Stir in most of the chopped herbs, reserving a small handful for the final garnish.

Using the back of a large spoon, create 4 to 6 wells in the vegetable mixture. Carefully crack an egg into each gap. Season the eggs with a little salt, then cover the pan and cook for 4-5 minutes. The whites should be set while the yolks remain runny, or cook slightly longer if you prefer firmer eggs.