Green Shashuka Eggs

Serves 4
Total Time
40 Minutes
240g baby spinach
1 bunch of spring onions, sliced
2 green peppers, deseeded and sliced
3 garlic cloves, crushed
1 tbsp organic rapeseed oil or organic hemp oil
1/2 green chilli, deseeded and diced
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp ground coriander
salt and freshly ground black pepper
4 medium eggs
50g frozen peas, defrosted
100g feta, crumbled
2 tbsp fresh dill
toasted sourdough, to serve
Step 1

Wilt the spinach in a large shallow pan over a medium heat with a splash of water, Remove from the pan and squeeze out all the liquid. Set aside.

Step 2

In the same pan, gently sweat the spring onions, peppers and garlic in the oil for a few minutes. Stir through the chilli, cumin, smoked paprika and coriander, and then add the spinach. Season with salt and pepper and mix well.

Step 3

Make 4 swells in the spinach mixture and crack the eggs into them.

Step 4

Scatter the peas in evenly, cover with a lid and cook for 8-10 minutes, until the egg whites are set.

Step 5

Sprinkle over the feta and dill, and serve with sourdough toast.

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