Green Breakfast Shakshuka with Lebanese Flatbread

Prep Time

20 mins

Makes

2 servings

Ingredients

• For the shakshuka:
• ● 2 tbsp olive oil
• ● 1 medium onion, finely diced
• ● 2 garlic cloves, minced
• ● 1 green chilli, finely sliced (optional, for heat)
• ● 100g baby spinach
• ● 100g kale, stems removed and finely chopped
• ● ½ cup fresh herbs (e.g., parsley, coriander, dill), roughly chopped
• ● 4 large eggs
• ● Salt and black pepper to taste
• For serving:
• ● 4 Lebanese flatbreads, warmed
• ● Feta for crumbling

Method

1. Heat the olive oil in a large frying pan or skillet over medium heat. Sauté the onion
   until softened and translucent, about 5 minutes. Add the garlic and chilli cook for
   another minute.
2. Stir in the kale and spinach. Cook until softened, about 5 minutes. Then add in the
   fresh herbs, stirring until wilted. Season with salt and black pepper.
3. Use a spoon to make small wells in the greens mixture. Crack an egg into each
   well.
4. Cook over low heat until the egg whites are set but the yolks are still runny, about
   5-7 minutes.
5. Sprinkle feta cheese za’atar over the shakshuka.
6. Serve straight from the pan with warm Lebanese flatbread for dipping!