Green shakshuka

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 352 Kcal, 23g Protein, 10g Carbohydrates, 23g Fat


  • Shakshuka
  • 1 tbsp olive oil
  • 1 garlic clove, pressed
  • 1 onions, thinly sliced
  • 2 tsp Dukkah (spice mix)
  • 600 g frozen leaf spinach, slightly defrosted
  • 3 baby lettuce, shredded lengthwise
  • 0.5 dl vegetable bouillon
  • 200 g frozen peas
  • 100 g feta, crumbled
  • 0.75 tsp salt
  • 200 g mini asparagus
  • Eggs
  • 4 eggs
  • a little sea salt
  • 100 g feta, crumbled
  • a little pepper
  • 1 bunch basil, roughly chopped

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  • Shakshuka

    Heat the oil in a wide frying pan. Sauté the onion and garlic for approx. 3 mins. Add the dukkah and cook briefly. Add the spinach and lettuce, pour in the stock, cover and simmer for approx. 10 mins. Add the peas and asparagus, season with salt, continue to simmer for approx. 5 mins. Mix in the feta.
  • Eggs

    Using a tablespoon, make 4 wells in the sauce. Crack the eggs one at a time, slide them carefully into the wells. Cover and allow to solidify for approx. 7 mins., season the eggs, scatter the feta and basil over the top.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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