22/03/2026
Spring Greens Shakshuka 🍳
To make 2 servings, you’ll need:
• 1 tbsp extra virgin olive oil
• 4 spring onions, chopped
• 2 leeks, chopped
• 2 garlic cloves, minced
• 1 tsp za’atar
• 4 cups shredded spring greens
• 1 lemon, juiced
• 1/2 tsp chilli flakes
• Sea salt & black pepper, to taste
• 6 eggs
• Feta, to serve
• Toasted sourdough, to serve
Heat a pan over a medium heat. Add the EVOO, spring onions and leeks and sauce for a few minutes until the leeks are fragrant. Add the minced garlic and za’atar and sauté for a further few minutes.
Add the spring greens and sauté for around 5 minutes until the greens are starting to wilt. Add the lemon juice and season with salt and pepper.
Make space in the mixture for the number of eggs you are using (I usually do 2 or 3 each depending on what I’m having alongside this) and then crack an egg into each space. Cover with a lid and cook until the egg whites are set and the yolks are cooked to your desired doneness.
Sprinkle over the chilli flakes and serve. I like to crumble over some feta and then scoop it all up with some toasted sourdough. Enjoy!
