Lean Green Shakshuka


You know me by now. I love a savoury breakfast! Anything with eggs and veggies and Im golden. This recipe really doesnt disappoint. This is my perfect breakfast for a Saturday morning, a pot of coffee, the radio on. Perfect. It has agood protein hit, masses of phytochemicals such as carotenoids, and micronutrients like vitamin C and magnesium. What's not to love. 


  •  2 tablespoons olive oil
  •  1 medium onion, sliced
  •  3 cloves garlic, minced
  •  1 teaspoon ground cumin
  •  1 teaspoon ground coriander
  •  5 cups mixed greens (e.g., spinach, kale, Swiss chard), chopped
  •  Salt and pepper, to taste
  •  4-6 large eggs
  •  1/2 cup feta cheese, crumbled (optional)
  •  Fresh herbs (e.g., coriander, parsley), for garnish



Heat oil. Add onions and sauté for around 3-4 minutes  until soft. Add garlic for 1 min. Mix in cumin and coriander and continue to sauté for a minute or so until you start to smell the aroma of the spices.

Add greens and continue to sauté until these have wilted but still retain their bright green colour. until wilted. Season with salt, pepper.

Make wells in the greens, crack the eggs into them. Cover the pan and then continue to cook until eggs are done to your liking.

Crumble over the feta cheese and sprinkle over the herbs herbs. Serve warm with a nice lump of sourdough bread.


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