Prep:  15 mins
Cook:  15 mins
Serves:  6
Average: 3.9 (17 votes)
Recipe by: Australian Eggs
This veggie-packed green Shakshuka recipe is great for both breakfast or brunch. This dish is also fantastic if you are serving breakfast to a group of people.
Credit: Whisk Media Group

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Green Shakshuka
  1. Heat oil in a large heavy-based frying pan over medium heat. Add leek and capsicum and stir until combined. Cook for 5 minutes or until softened. Stir in cumin, coriander and chilli flakes and cook for 1 minute. Add broccoli, green onion, spinach and stock. Stir until combined. Cover and cook for 2 minutes or until vegetables are just tender. Add chopped coriander and mint. Season with salt and pepper
  2. Use a spoon to form indentations in the veggie mixture. Crack an egg into each indent. Cover and cook for 5 minutes or until egg whites are just cooked and the yolk is still wobbly. (It will continue to cook on standing.)
  3. Meanwhile, place yoghurt into a bowl. Add harissa, salt and pepper. Swirl harissa through yoghurt. Serve shakshuka immediately, topped with harissa yoghurt and extra herbs with bread on the side
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