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Photo of Green shakshuka by WW

Green shakshuka

2
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Skip the lengthy brunch queues at your local cafe, and whip up this lean, green egg bake instead. It’s a fresh new take on the traditional tomato-based version.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Leek

3 medium, trimmed and thinly sliced

Garlic

2 clove(s), finely chopped

Cumin seeds

2 teaspoon(s), level

Tesco Ground Coriander

1 teaspoon(s), level

Bart Harissa Paste

1 tablespoon(s)

Peas, frozen, boiled

300 g

Spinach

500 g

Mint, Fresh

2½ tablespoon(s), 2 tbsp, plus extra to serve

Coriander, fresh

2 tablespoon(s)

Egg, whole, raw

4 medium, raw

Light feta cheese

100 g

Chilli, green or red

1 individual, red chilli, deseeded and finely chopped

Instructions

  1. Mist a large lidded frying pan with cooking spray and cook the leeks, stirring, over a medium heat for 3-4 minutes until they start to soften. Add the garlic, cumin seeds and ground coriander, and cook for another minute. Stir in the harissa, peas and spinach, then cover and cook for 5 minutes, stirring occasionally.
  2. Stir in the fresh herbs and season to taste. Using a spoon, create four wells in the mixture. Crack an egg into each well, then cover and cook for 5-7 minutes until the egg whites are set and the yolks soft.
  3. Crumble over the feta and scatter over the chilli to serve.

Notes

Serve this with 4 x 65g flatbreads.

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