Recipes › Breakfast

• Breakfast
• 25 min
• Gluten-Free
• Pescatarian
• Vegetarian

Green shakshuka with feta

Eggs baked in spinach, leek and courgette with feta.

Calories

324

Protein

20 g

Carbs

15 g

Fat

21 g

Per serving. Makes 2 servings.

Ingredients

• 1 tbsp Olive oil
• 1 Leek
• 1 Courgette
• 2 Garlic
• 150 g Spinach
• 4 Eggs
• 40 g Feta cheese
• 0.5 tsp Ground cumin
• 1 g Salt

Contains: Eggs, Milk. Always check the labels of what you buy.

Method

1. Trim, halve, wash and slice the leek, dice the courgette and crush the garlic.
2. Heat the oil in a large frying pan with a lid and cook the leek and courgette over a medium heat for 6 minutes until soft.
3. Stir in the garlic and cumin for 1 minute, then add the spinach a handful at a time until wilted. Season with the salt.
4. Make four wells, crack in the eggs, cover and cook gently for 6 minutes until the whites are set.
5. Crumble over the feta and serve straight from the pan.

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