Breakfast · Middle eastern
Green shakshuka with spinach and herbs
A vibrant green take on shakshuka, eggs poached in a herby spinach and leek sauce.
- Serves
- 2
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 1 tbsp olive oil
- 1 leek, sliced
- 2 garlic cloves, crushed
- 150 g baby spinach
- 1 tbsp fresh parsley, chopped
- 120 ml vegetable broth
- 4 large eggs
- 20 g feta cheese, crumbled
Method
Heat the olive oil in a wide pan and cook the leek for 5 minutes until soft.
Add the garlic and cook for 1 minute.
Add the spinach, parsley and vegetable broth and cook for 5 minutes until wilted and saucy.
Make 4 wells, crack in the eggs, cover and cook for 5 to 7 minutes until set.
Scatter with feta before serving.