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A vibrant green shakshuka made with spinach, kale and courgette, gently spiced with cumin and green chilli, then topped with golden halloumi and a fried egg. A veg-packed, protein-rich breakfast or brunch that is full of flavour and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 18 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 5 tbsp olive oil
  • 1 red onion finely chopped
  • 3 garlic cloves crushed
  • 1 large courgette finely chopped
  • 3 tbsp finely chopped green chilli
  • ½ tsp ground cumin
  • 100 g baby spinach washed
  • 100 g curly kale chopped and washed
  • 12 slices halloumi
  • 4 eggs
  • Sea salt and freshly ground black pepper
  • Handful of fresh flat-leaf parsley chopped, to serve

Equipment

  • Large frying pan with lid
  • chopping board
  • Sharp knife
  • Garlic crusher
  • Measuring spoons
  • Wooden spoon or spatula
  • Large heatproof bowl
  • Small plate or tray for the cooked halloumi

Method
 

  1. Heat 2 tbsp of the olive oil in a large frying pan over a medium heat. Add the red onion and cook for around 5 minutes until beginning to soften.
  2. Stir in the garlic, season with a little salt and pepper, then cover and cook over a low heat for another 5 minutes.
  3. Add 1 tbsp olive oil, followed by the courgette and green chilli. Increase the heat to medium and cook uncovered for around 5 minutes, stirring occasionally, until the courgette starts to soften.
  4. Stir through the cumin, spinach and kale. Continue cooking until the leafy vegetables have wilted and the mixture is soft and well combined. Transfer the green shakshuka mixture to a bowl and keep warm.
  5. Wipe out the frying pan and add another 1 tbsp olive oil. Fry the halloumi until golden on both sides, then remove from the pan and keep warm.
  6. Add the remaining olive oil if needed and fry the eggs until the whites are cooked but the yolks are still soft.
  7. Divide the green shakshuka between 4 plates. Top each portion with 3 slices of halloumi and a fried egg, then finish with chopped parsley and black pepper.

Notes

TNK’s Top Tip
Serve with a slice of wholemeal or seeded bread to add complex carbohydrates and fibre, making the meal more balanced and providing an extra source of energy for the morning.