Emerald shakshuka

Get yourself a healthy dose of veggies with this green twist on the classic dish


A twist on regular tomato-based, shakshuka - this version (right) is made with green vegetables

  • place PRE
  • place COOK
  • place SERVES 4
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A vibrant, vitamin-packed twist on the more traditional tomato-based shakshuka. Almost any mix of greens will do — in the Middle East they use wild greens and radish leaves.

Recipes adapted from To Life! Healthy Jewish Food by Jackie Rose and Judi Rose


  • Trim and thinly slice the leeks, spring onions and jalapeños. Heat the oil and butter in a medium non-stick or cast iron frying pan. Add the leeks, white part of the spring onions, jalapeño, and a pinch of salt. Crush the peeled garlic in a press and add to the pan. Cover and cook gently for 5-8 minutes over medium heat until the vegetables are soft.
  • Gradually add the greens – they’ll wilt and fit in the pan – then sprinkle lightly with salt to preserve their vivid colour. Cook for 2-3 minutes, then add the peas and the green part of the spring onions. Mix the cornflour with the water or stock and stir it into the vegetables. Simmer, uncovered, for 5 minutes or until the greens are tender. The mixture can now be left at room temperature for up to 2 hours.
  • Make 4-6 small wells in the simmering sauce. Crack the eggs into a small cup then carefully tip each one into a well, then season lightly with salt and black pepper.
  • Cover the pan and poach gently until the eggs are just set, 5 minutes (they will continue to cook off the heat). Sprinkle with the feta, sumac and snipped herbs, and drizzle with a dash of extra virgin olive oil.

White part of a medium leek

2 fat spring onions

1-2 jalapeños or other green chillies

1 tbsp extra virgin olive oil

3 cloves garlic

150g baby spinach

200g Swiss chard, shredded kale or beetroot tops

½ tsp fine sea salt

10 grinds black pepper

4 tbsp frozen petits pois or peas

1 tsp cornflour

2 tbsp vegetable stock or water

4 large eggs

To serve:

100g crumbled feta

10 grinds black pepper

Fresh dill, thyme, or oregano

½ tsp sumac

Extra virgin olive oil

Pinch of Aleppo pepper or chilli flakes

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