Recipe

Green shakshuka worth getting up for.

Kieran By Kieran
25 June 2026 · 1 min read
Prep 5 mins Cook 35 mins Serves 2 Easy
A pan of green shakshuka with eggs poached in a spinach and pea sauce

0

Calories

0g

Protein

0g

Carbs

0g

Fat

Per serving (makes 2).

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Shakshuka, but make it green. Eggs poached into a silky spinach sauce with a kick of harissa, a pan of brunch that looks like you tried much harder than you did.

It's the kind of slow Saturday cooking that's mostly hands-off: blitz the greens, char a pepper, nestle the eggs in and let the pan do the rest. Loaded with veg, gluten free start to finish, and the sort of thing you'll want to mop up with a slice of toast.

Five minutes of prep, then the pan looks after itself. That's a good Saturday.

Here's how it comes together.

Method

Soften the onion. Heat half the coconut oil in a large frying pan over medium heat and sauté the onion and garlic for about 10 minutes, until soft. Season with the cumin and a little salt, then cook 2 minutes more.

Blend the green sauce. Transfer the onion to a food processor with the spinach, parsley, almond milk and harissa. Season with black pepper and blend until smooth.

Char the pepper. In the same pan, heat the rest of the oil and fry the bell pepper for about 5 minutes, until charred. Pour in the green sauce and add the peas. Cook for about 5 minutes, until the peas have defrosted.

Add the eggs. Make 4 pockets in the sauce and crack an egg into each. Cook for another 10 minutes, until the eggs are set. Pop a lid on to speed it up.

Serve. Season with salt and freshly ground black pepper, and serve.

Chef's tips

  • Mop it up. A slice of toasted gluten-free bread turns this into a proper feed.
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Kieran The chef

Kieran

Chef of 15 years, nutrition coach, and the one actually cooking your meals in Hawke's Bay. More about Kieran

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