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Brunch · 25 min

Green Shakshuka with Herbs & Feta

Everyone knows the red version. The green one is faster, less sweet, and far better at emptying the crisper drawer. The only rule is that the leaves go in last and only just wilt, so the pan stays bright instead of turning to spinach soup.

MRWords by Marcus Reyes · 15 September 2026
Overhead of a green shakshuka with poached eggs and feta in a red enamel skillet

Total time

25 min

Serves

4

Level

Easy

Reading

4 min

01

The Recipe

Ingredients

  • 2 tbsp olive oil
  • 1 leek, thinly sliced
  • 1 tsp cumin seeds
  • 2 garlic cloves, sliced
  • 3 cups spinach and chopped chard
  • 1 cup frozen peas
  • 6 eggs
  • 150g feta
  • Handful each of dill, parsley and chives

Serves 4 · 25 min in total

Method

  1. 01

    Warm the oil in a deep skillet. Add the leek and cumin seeds and cook over medium for 6 minutes, until soft and fragrant.

  2. 02

    Add the garlic and any tough chard stems; cook 2 minutes. Then the leaves and peas, tossing until just wilted and still vivid.

  3. 03

    Make six wells in the greens with the back of a spoon and crack an egg into each.

  4. 04

    Cover and cook 6–8 minutes, until the whites are set and the yolks are still loose.

  5. 05

    Crumble the feta over the top, shower with the herbs, and take the pan to the table with bread.

A note from the kitchen

Salt the wells before the eggs go in, or the whites stay watery and the seasoning lands on top only.

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