Asian-inspired green shakshuka

Serves: 2 Prepare & Cook:


  • 2 tbsp sesame oil
  • 100g spinneysFOOD Diced White Onion
  • 1 spinneysFOOD Peeled Garlic Clove, thinly sliced
  • 1 tbsp minced ginger
  • 100g spinneysFOOD Green Beans
  • 1 pack spinneysFOOD Ramen Mix Vegetables
  • 50g kale, stalks removed and roughly torn
  • juice of 1 lime
  • 2 tbsp light soy sauce
  • 1 tbsp spinneysFOOD Honey
  • 4 spinneysFOOD Free Range Eggs
  • 1 baby gem lettuce, quartered
  • 2 tbsp roughly chopped spinneysFOOD Mint leaves
  • 100g labneh
  • 1 tbsp toasted sesame seeds, to garnish
  • spinneysFOOD Micro Herbs, to garnish
  • country bread, from the bakery


  1. Set a large frying pan with the sesame oil over a medium heat. Fry the diced onion, garlic and ginger for 3 minutes, or until the onion starts to colour and soften.
  2. Stir in the beans and cook for 3 minutes or until softened. Add the ramen mix vegetables and cook for 2 minutes more.
  3. Mix in the kale, lime juice, soy sauce and honey and stir to coat.
  4. Make four shallow wells in the sauce then crack an egg into each one. Tuck in the baby gem and cover the pan with the lid or foil. Cook for 5 minutes, or until the eggs are done to your liking.
  5. Stir the mint through the labneh and dot over the shakshuka. Garnish with sesame seeds and micro herbs and serve with bread on the side.

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