Green shakshuka

  • 29 Dec - 04 Jan, 2019
  • Mag The Weekly
  • Cookery


· 4 spring onions

· 1 clove of garlic

· 1 teaspoon cumin seeds

· 2 teaspoons coriander seeds

· 1 teaspoon dried oregano

· olive oil

· 1 lemon

· 100 g spinach

· 50 g frozen peas

· 4 large free-range eggs

· ½ a small bunch of mint

· ½ a small bunch of dill

· 40 g feta cheese


Trim and roughly chop the spring onions, then peel and finely chop the garlic. In a large frying pan, toast the cumin and coriander seeds for a couple of minutes, or until golden and fragrant. Transfer to a pestle and mortar and bash with the oregano and a pinch of sea salt until fine.

Add a good lug of oil to the frying pan and fry the spring onion and garlic over a medium-low heat until softened and golden. Add the spice mix, stir and cook for another minute. Add lemon juice and stir.

Add the spinach and peas, season with salt and black pepper, then stir and cook for a further two to three minutes, or until the spinach has wilted.

Crack the eggs into the pan and leave to cook for two to three minutes, then pop a lid on to steam the tops. Season the yolks with salt and pepper. Pick and roughly chop the mint leaves and dill, then sprinkle over the eggs. Crumble over the feta and serve straight away.