Green shakshuka

Prepare & Cook:


  • 2 tomatillos, roughly chopped
  • handful coriander leaves
  • 1 tbsp olive oil
  • 1 tbsp ghee or butter
  • ¼ tsp cumin seeds
  • 4 curry leaves
  • 1 small green chilli, deseeded and finely chopped
  • 1 garlic clove, crushed
  • ¼ green pepper, deseeded and sliced
  • 1 small red onion, thinly sliced
  • 40g SpinneysFood Baby Spinach
  • ¼ tsp SpinneysFood Fine Turmeric
  • ¼ tsp SpinneysFood Fine Cumin
  • 2 SpinneysFood Free Range Eggs
  • 50g feta, crumbled
  • 2 spring onions, sliced
  • Arabic bread, to serve (optional)


  1. Blitz the tomatillos and coriander leaves in a blender until smooth.
  2. Set a shallow saucepan with the oil and ghee or butter over a medium heat. Fry the cumin seeds and curry leaves for 1 minute until fragrant. Add the chilli and garlic and fry for 30 seconds more.
  3. Stir in the pepper and cook for 2 minutes, stirring often, until it begins to soften. Add the red onion and cook for 5 minutes more, or until the onion is soft.
  4. Add the spinach and a splash of water, stirring until the spinach has wilted. Stir in the ground turmeric and cumin and season.
  5. Pour the blended tomatillos into the pan. Cook for 2-3 minutes until the sauce thickens slightly. Season.
  6. Use a spoon to make two shallow wells in the sauce. Carefully crack an egg into each one, splash with a little water then cover with a lid. Cook for 10-12 minutes, or until the eggs are done to your liking.
  7. Scatter the crumbled feta and spring onions over the shakshuka and serve with some Arabic bread on the side, if you like.

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