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  • Vegetarian

Plate up a brekkie of champions with this creamy shakshuka. It’s packed with spices and tasty greens.

  • Serves4
  • Cook time15 minutes
  • Prep time12 minutes
Green shakshuka bowl


  • 1 tbs olive oil
  • 1 leek, pale section only, thinly sliced
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp smoked paprika
  • 250g pkt frozen spinach, just thawed, excess liquid removed
  • 300ml light thickened cream
  • 1 1/2 cups (180g) frozen peas
  • 200g sugar snap peas, trimmed
  • 4 Coles Australian Free Range Eggs
  • 100g drained Persian fetta, crumbled
  • Chilli sauce, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large non-stick frying pan over medium heat. Add the leek and cook, stirring, for 5 mins or until the leek softens. Add the cumin and paprika and cook for 1 min or until aromatic.
  2. Step 2

    Add the spinach and cream to the pan. Cook, stirring, for 1-2 mins or until heated through. Add the peas and sugar snap peas. Bring to a simmer.
  3. Step 3

    Use the back of a large metal spoon to make 4 large indents in the pea mixture. Carefully crack an egg into each indent. Cook, partially covered, for 5 mins for soft yolks or until the eggs are cooked to your liking. Remove from heat and sprinkle with the fetta. Drizzle with the chilli sauce.