This green Shakshuka is a great recipe for breakfast or brunch. This dish would be great if you were to serve breakfast for a large group.


Two tablespoons of olive oil

Two leeks, white part only, thinly sliced

One large green capsicum, deseeded, diced

Two teaspoons of ground cumin

One teaspoon of ground coriander

1/2 teaspoon dried chili flakes

One head of broccoli, cut into small florets

Four green onions, thinly sliced

80g baby spinach

1 cup vegetable or chicken stock

1/2 cup coriander sprigs, roughly chopped

1/2 cup mint leaves, roughly chopped

Four eggs

1 cup thick Greek yoghurt

One tablespoon harissa

Extra mint and coriander leaves to serve

Chargrilled sourdough bread to serve


  1. Over medium heat, heat oil in a heavy-based large frying pan. Stir in the leek, capsicum, and paprika. Cook for 5 minutes or until softened. Add cumin, coriander, and chili flakes, and cook for one minute. Add the broccoli, green onions, spinach, and stock. Stir until combined. Cover and cook until vegetables are tender, about 2 minutes. Add the chopped mint and coriander. Add salt and pepper.
  2. Indent the mixture with a spoon. Crack an egg in each indentation. Cover and cook until the egg whites have just been cooked, but the yolk is still wavy. It will continue to cook if left standing.
  3. Meanwhile, place yogurt into a bowl. Add the harissa, pepper, and salt. Stir harissa into yogurt. Shakshuka should be served immediately with extra herbs and harissa yogurt on top.

Post Comment