Eat Your Greens – Green Shakshuka


think I like them Sam-I-Am. These Green Eggs are better than anything Dr. Seuss could have cooked up in his kitchen and dare I say.. in his head? Super light, packed with zest and a hell lot of nutrients, this Green Shakshuka recipe is a must for lunch, brunch and light dinners!

Green Shakshuka

  • Difficulty: Easy
  • Print

Green Shakshuka


  • 4 spring onions
  • 1 clove of garlic
  • 1 teaspoon cumin powder
  • 1-2 tbsp olive oil
  • ½ cup kale
  • ½ a lemon
  • ½ cup baby spinach
  • 2 eggs
  • ½ a bunch of mint
  • ½ a bunch of dill
  • pinch of salt
  • pinch of black pepper


  1. Trim and roughly chop the spring onions, then peel and finely chop the garlic.
  2. In a large frying pan add cumin powder and 1 pinch of sea salt and a little about 1 tbsp of olive oil with the heat on medium-low.
  3. Fry the spring onion and garlic over medium-low heat until softened and golden.
  4. Remove and discard the stalks from the kale and roughly slice the leaves. Add to the pan with the lemon juice, stirring.
  5. Add the spinach, season with salt and black pepper, then stir and cook for a about 2 to 3 minutes, or until the spinach looses it’s water.
  6. Crack the eggs into the pan and leave to cook for 2 to 3 minutes, put a lid on to steam the tops. Season the yolks with salt and pepper if you would like.
  7. Roughly chop the mint leaves and dill, then sprinkle over the eggs.
  8. ENJOY!

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