Green Shakshuka
"Green Shakshuka. Fancy talk for leftover greens (kale & zucchini) sautéed w onions, garlic, capers, frozen peas - broil w feta, eggs, dill & chilli flakes. #jetlagcooking #kitchenscraps"
-- @mikedaniel21
A Note from Feedfeed

This veggie packed shakshuka is exactly what we need when we want dinner on the table in a flash! If you don't have dill on hand, parsley or even cilantro would work perfectly.


Prep time 10mins
Cook time 20mins
Serves or Makes: 3


  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 2 cloves garlic, minced
  • 1 small white onion, grated
  • 1 1/ 2 packed cups spinach
  • 1 1/ 2 packed cups kale, thick stems removed
  • 1/ 2 cup frozen peas
  • 2 tablespoons capers, drained
  • 1 cup dill, divided
  • 1/ 4 cup vegetable stock
  • 2 ounces feta cheese
  • 3 eggs


  • Step 1

    In a small dry frying pan over medium heat, add fennel and cumin seeds, fry until seeds become fragrant and begin to crackle, 2-3 minutes. Remove and grind in mortar and pestle or spice grinder.

  • Step 2

    In a large, deep skillet over medium heat, add oil, fennel, cumin and garlic. Cook until the garlic softens, 2-3 minutes. Add onion, spinach, peas, capers and 1/4 cup of dill. Saute until the onions soften, 3-4 minutes, then add stock. Simmer gently until the vegetables soften, the stock reduces and the mixture thickens, about 5 minutes. Add salt and pepper.

  • Step 3

    Crumble in the feta cheese and create indentations in the mixture with the back of a large spoon and gently crack in eggs. Reduce heat if required, and continue to gently simmer until egg whites are cooked. Sprinkle over the remainder of the dill, a pinch of good salt on each egg, cracked pepper, and chili flakes to taste. Enjoy!