Green Shakshuka

Super simple
Super simple
Super simple
Super simple
0:15 m

Apart from being fun to say, "Shakshuka" is a classic North African or Middle Eastern dish that's usually eaten for breakfast. It literally means "a mixture" and that's exactly what it is: a beautiful, simple mixture of wondrousness. Our Green Shakshuka is full of flavour and packed with protein, fibre, potassium and folic acid, not to mention vitamins A, B5, B6, C, E and K. One little dish that's got a lot going on. This is a very healthy vegan recipe we think- great for any time of the day!

Start cooking ➞




For the recipe

<item-todo-done>1 leek<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>1 x 400g can of cannellini beans<item-todo-done><item-todo-done>10g fresh mint<item-todo-done><item-todo-done>10g fresh parsley<item-todo-done><item-todo-done>10g fresh dill<item-todo-done><item-todo-done>1 ripe avocado<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>200g frozen peas<item-todo-done><item-todo-done>200g spinach<item-todo-done><item-todo-done>50g plant-based yoghurt<item-todo-done><item-todo-done>½ tsp za'atar<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>4 slices of crusty wholemeal bread to serve<item-todo-done>

Before you start

Fine grater or microplane l Large frying pan

First, prep your ingredients

  • Trim and thinly slice the leek
  • Peel and grate the garlic
  • Drain and rinse the cannellini beans
  • Roughly chop the mint, parsley and dill
  • Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the pit, then twist and remove
  • Scoop out and slice the avocado flesh


Now, start cooking

  • Heat the olive oil in the large frying pan over a medium-high heat | Add the leek and cook, stirring, for 5 minutes until softened
  • Turn down the heat, add the garlic and stir for a further minute
  • Add the beans and peas and stir for 2 minutes
  • Add the spinach, one handful at a time, stirring constantly and allowing each batch of spinach to wilt down before adding the next


Time to plate up

  • When all the spinach has wilted and the peas are thoroughly defrosted and cooked through, take the pan off the heat, stir through the mint, parsley and dill and season to perfection with salt and pepper
  • Top with the yoghurt, za’atar and the sliced avocado, and serve with crusty wholemeal bread


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