Shakshouka is a vegetarian Middle Eastern dish of eggs poached or fryed in a sauce of tomatoes, chilli and onions sauce and spiced with cumin. This Green Shakshouka is a hipster (kale-ified) version of the classic Moroccan dish.


  • 3 Spring Onions
  • 1/2 Leek – Sliced
  • Lots of Green Vegetables (450g) -Grated Courgettes, Mangetout, Asparagus
  • 1/4 Tbsp of Ground Cumin
  • 1/4 Tbsp of Chilli Powder
  • Handful of Leafy Greens – Spinich or Kale
  • Pinch of Sea Salt
  • 3 Tbsp of Green Pesto
  • 2-3 Eggs


  1. Put a drop of the oil of your preference on a pan sitting on a medium to high heat.
  2. Add the onions, leeks, spring onions, cumin and the rest of the green vegtables to the pan.
  3. Saute for 5-7 minutes.
  4. Add the chilli, lemon juice and leafy greens.
  5. Season with Salt and Pepper and blob in the pesto.
  6. Create 2-3 divots in the greens and crack in your eggs, one by one. Reduce the heat to low and cover the pan with a plate or a lid. Allow to cook for 5-7 minutes.
  7. Serve as is or with a sprinkle of whatever cheese you have in the fridge on top.