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Green Shakshuka

Green Shakshuka

By: Sammy Jones

This modernised green shakshuka features a lush green base filled with nutrient-rich greens and flavourful spices, creating a refreshing twist on the classic recipe.



Prep time

Cook time



  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green chilli pepper, finely chopped (adjust to taste)
  • 2 cups spinach
  • 1 cup kale, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 can diced tomatoes
  • 4 eggs
  • Salt & pepper, to taste
  • Fresh parsley or coriander, for garnish
  • Crumbled feta or goat’s cheese, for topping


  • In a skillet, heat olive oil and sauté the onion, garlic and green chilli until softened.
  • Add the spinach and kale, cooking until wilted.
  • Stir in the cumin and coriander, then add the diced tomatoes. Simmer for a few mins.
  • Create small wells in the mixture and crack the eggs into them.
  • Cover the skillet and cook until the egg whites are set but the yolks are still runny.
  • Season with salt and pepper. Garnish with fresh herbs and crumbled cheese if desired.
  • Tip: For added depth of flavour, consider adding a squeeze of lemon just before serving to brighten the dish.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Sammy Jones

Sammy Jones

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