Amelia Freer's Spicy Green Shakshuka
Photo by Emma Goodwin

Green Shakshuka


The ubiquitous brunch staple of red shakshuka gets a sensational spicy green make over here, with some of my favourite flavours. I’ve used frozen spinach as it works really well but try blanched kale, or swiss chard, especially as autumn turns to winter depending on the season.

Green leafy vegetables like these are wonderfully nutritious – fibre to help support our digestion, a compound called sulforaphane that has been shown to help support our liver, vitamin C which helps to support our immune system enabling us to fight colds and infections, and vitamin K which helps our blood to clot properly if we cut or injure ourselves.   

serves 4


1 tsp caraway seeds
1 tbsp cumin seeds
300g frozen spinach, defrosted
2 long green chilies, seeds removed and roughly chopped
1 bunch ( 30-40g) fresh coriander, leaves and stalks
1 tsp ground cumin
juice 1 lemon
4 tbsp extra-virgin olive oil
2 tbsp coconut or olive oil
2 courgettes
1 large onion, sliced
2 sticks of celery, diced
2 handful of frozen peas
4 eggs, preferably organic
fresh coriander to garnish
1 spring onion, sliced
Aleppo chilli flakes to garnish
yoghurt of choice (I use coconut yoghurt here)
pinch of sea salt


Heat a large heavy bottomed pan and lightly toast the cumin and caraway seeds for 1 minute until they become fragrant, then tip into a pestle and mortar and grind with a pinch of salt. Add to a blender with the spinach, green chili, coriander, lemon juice and olive oil and blend to a smooth puree. Set aside. 

Cut the courgettes in half lengthways, and then in half again. Run a knife along the middle to take out the pulpy centre then chop into 5cm batons. 

In the same pan, heat the oil and sauté the onions, celery and courgettes for 8-10 minutes, until they soften, add the peas, toss for 1 minute then add the green puree. Bring to the boil turn down the heat, and simmer for a few minutes. Until everything is warmed through, add a little more water if you think it needs it. 

Make 4 indentations in the mixture and crack the eggs into the spaces. Cover, turn the heat down and cook for 6-8 minutes or until the egg whites are set or longer if you prefer the yolks firmer.

Uncover, and scatter with coriander, spring onion and chilli flakes and serve. 

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