Green shaksuka Recipe

9 INGREDIENTS • 5 STEPS • 15MIN

Green shaksuka Recipe

Recipe

5.0

1 rating
Herby and fresh, this zingy green shakshuka recipe features our soft and creamy Collection Spanish White Beans, plenty of vibrant green veggies, crumbled feta and a drizzle of fiery rose harissa. Plus, it’s ready in just 15 minutes – perfect for midweek.
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Herby and fresh, this zingy green shakshuka recipe features our soft and creamy Collection Spanish White Beans, plenty of vibrant green veggies, crumbled feta and a drizzle of fiery rose harissa. Plus, it’s ready in just 15 minutes – perfect for midweek.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

15MIN

Total time

Ingredients

Servings
2
150 g
M&S frozen petit pois and leeks
100 g
spinach
1 jar
(430 g)
M&S Collection Spanish white beans
1/2
M&S Remarksable Value lemon, juice only
20 g
parsley, finely chopped
4
M&S free-range mixed size eggs
2
M&S Middle-Eastern inspired flatbreads
50 g
feta cheese, crumbled
1 tbsp
M&S rose harissa paste
Love This Recipe?
Add to plan
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Green shaksuka Recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Heat a large, lidded frying pan on medium-high heat with 1 tbsp olive oil. Add the petit pois mix (150 g) and cook on medium heat, stirring occasionally, for 5 minutes, until soft.
step 2
Add the spinach (100 g) and half the beans (1 jar) (along with their liquid) and mix well. Remove from the heat and allow to cool slightly. Stir through the lemon juice (1/2), half of the chopped parsley (10 g) and a big pinch of salt. Add to a high-powered blender and blitz together until smooth. Return to the pan with the remaining beans and bring to a simmer.
step 3
Create four wells in the beans and crack in the eggs (4). Lower the heat, cover the eggs with a lid, and cook for 7 minutes, until the whites are just set.
step 4
Meanwhile, heat a dry frying pan over a medium-high heat and fry the flatbreads (2) for 30 seconds on each side, until warmed through.
step 5
Once the eggs are cooked, crumble the feta (50 g) over the eggs and scatter over the remaining parsley (10 g) and drizzle with the harissa (1 tbsp). Serve with the flatbreads.
step 5 Once the eggs are cooked, crumble the feta (50 g) over the eggs and scatter over the remaining parsley (10 g) and drizzle with the harissa (1 tbsp). Serve with the flatbreads.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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