Spinach Shakshuka

Serves 2

About this recipe

I love having eggs for breakfast as I feel having a high protein source at the start of my day can really help keep me satisfied throughout the morning.

When choosing sweet options for breakfast, I often find I am lacking a source of fruit or vegetables, but dishes like this shakshuka with spinach and peppers are a great way of getting a couple of portions of vegetables into your day early on. But most importantly for a breakfast option, this can be made in 5-10 minutes all in one pan – a winner all round!

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  • 1 tbsp Olive oil
  • 4 Spring onions, finely sliced (around 50g)
  • 1 Clove garlic, crushed
  • 1 Yellow pepper, cut into strips (around 150g)
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1 tsp Fennel seeds
  • 1 tsp dried Oregano or mint
  • 250g fresh Spinach
  • Squeeze of lemon juice
  • 2-4 Eggs
  • Salt and pepper

Serve with your choice of bread.


Heat the olive on medium heat in a non-stick frying pan.

Add in your spring onions, garlic, pepper, along with the cumin, coriander and fennel seeds and the oregano.

Cook for 2-3 minutes before adding in the spinach and a squeeze of lemon juice to wilt slightly.

Make some small wells in the spinach mixture and crack in your eggs. Cook for around 3-5 minutes until the eggs are cooked to your liking.

Finish with some salt and pepper and a little more lemon juice if you fancy.

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