In a large pan sits a green shakshuka, made up of leeks, kale and other super nutritious green veggies. There are four perfectly poached eggs sitting nestled in the green veggies, with a grilled flatbread half-dunked in the left hand side of the pan.

Jolly Green Giant Shakshuka

A twist on the brunch classic that the jolly giant would be proud of! This green shakshuka is packed full of super nutritious veggies, pesto and perfectly poached eggs, and can be whipped up in only 15 minutes - perfect for those weekends when your kids come in hungry after practice.

Prep: 5 mins | Cook: 10 mins

Serves 4 people

Home > Recipes > Jolly Green Giant Shakshuka

Ingredients

  • 1 tbsp rapeseed oil
  • 1 onion, diced
  • 1 large garlic clove, crushed
  • Sea salt & cracked black pepper
  • 250g leek, finely sliced
  • 200g kale, stalks removed
  • 120g courgette, grated
  • 1 - 2 tbsp green pesto
  • 20g dill, finely chopped
  • 10g gherkins or cornichons, roughly chopped
  • 1 tbsp capers, roughly chopped
  • 4 FREE eggs
  • 50g feta, crumbled

Method

  1. Heat the oil in a large, flat frying pan over a medium to high heat. Add the onion and fry for 2 - 3 minutes until it starts to soften. Add the garlic to the pan, along with a pinch of salt and fry for a further 1 minute.
  2. Add the leek, kale and courgette to the pan and fry for 3 - 4 minutes until the greens begin to soften and any liquid released evaporates. Stir through the pesto until all the softened vegetables are coated.
  3. Sprinkle in the dill, gherkins and capers and stir through the vegetables. Make 4 wells in the vegetables and crack in the eggs. Place on the lid, lower the heat to low-medium and allow the eggs to cook for 3 - 4 minutes until the whites have just set and the yolk is still runny.
  4. Remove the pan from the heat and crumble of the feta. Season with cracked black pepper. Serve straight to the table along with avocado slices, chilli sauce and flatbreads.

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