I love the original Shakshuka – a Tunisian baked egg dish with red peppers, tomato and fiery harissa. This green version was inspired by one of my favourite cafes and it’s just as delicious in a more calming way.
Frozen spinach is a surprisingly tasty and not-so-surprisingly convenient ingredient. After frozen peas, it’s my go-to ’emergency’ frozen vegetable. I’ve also made this with fresh kale and it was equally as good but much more work!
And make sure you’re generous the the olive oil. It really brings this dish to life! The feta will probably bring enough salt so no need to season unless you think it needs it.
enough for: 2
takes: 30 minutes
1 packet frozen spinach (250g / 9oz), defrosted
100g (3oz) pesto
100g (3oz) crumbled feta
1. Preheat your oven to 200C (400F). And heat an oven-proof frying pan on a medium high heat. Peel and finely slice onion into 1/2 moons. Add a super generous glug of olive oil to the pan and cook onion, stirring often until soft and golden.
2. Remove pan from the heat. Pat the spinach with paper towel or squeeze to remove any extra moisture but don’t stress too much. Stir spinach into the onion. Make 4 little holes for your eggs with a spoon. Crack an egg into each hole.
3. Bake eggs, uncovered for 5-10 minutes or until egg whites are set and yolks are still a little runny.
4. When eggs are cooked, drizzle pesto over the top and crumble over feta.
WINE MATCH: Maybe not for breakfast (although if you must I recommend a glass of champagne). My choice would be a strong cup of milky tea.
Variations & Substitutions
no oven / no oven-proof pan – just cook everything on the stove top. Add the eggs and cover and cook on a medium heat until egg whites are set – about 5 minutes.
short on time – skip the onion and cook on the stove top as per the note above.
dairy-free / paleo – replace feta with toasted pine nuts, olives or almonds and use a the dairy-free version of my pesto.
carb-lovers – serve with pita or other flat bread or warm tortillas.
more substantial (low carb) – serve with some smashed avocado, pinenuts or extra eggs.
fresh greens – replace frozen spinach with cooked and chopped greens such as kale, collard greens, chard, silverbeet or spinach. Baby spinach is also good (it cab be wilted into the pan after the onions are cooked).
egg-free – serve onions, spinach, feta and pesto with cooked chicken.
carnivore – serve with bacon, chorizo or prosciutto.
Waste Avoidance Strategy
onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.
frozen spinach – will keep in the freezer for months.
eggs – will keep in the fridge for weeks or use for another meal.
pesto – commercial jars of pesto will keep for months in the pantry. Fresh pesto will keep in the fridge for a few weeks. Cover with olive oil to prevent exposure to air and browning reactions.
feta – keeps for months unopened in its packet. Or can be frozen. Or you could make a marinated feta by putting it in a super clean jar from the dishwasher and covering with oil and then keeping it in the fridge. Sometimes I like to add flavourings like bay leaves, lemon zest and pepper corns or chilli.
Best when freshly made. Will keep in the fridge for a week or so. Best not to freeze. Leftovers can be eaten warm or at room temperature.