Green Shakshuka with Chorizo & Feta


  • 1 brown onion , 120g, chopped
  • 1 large green bell pepper , chopped
  • 150 g cavolo nero , leaves removed from stalks and roughly chopped
  • 100 g baby spinach
  • 4 free range eggs
  • A small handful of fresh coriander , leaves removed from the stems and the stems chopped
  • 1 green chilli , seeds and pith removed, and finely chopped
  • 2 cloves of garlic , minced
  • 1 tbs of olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • Juice of half a large lemon
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 90 g chorizo , sliced
  • 50 g feta
  • 100 g greek yogurt
  • 1 tbs green harissa


  1. Heat the oil in a skillet, add the onion and cook over a low heat until soft, about 10 minutes.
  2. Cook the chorizo in a pan until it is nice and crispy, set aside but keep warm, until you are ready to use it.
  3. Put the yogurt into a small serving bowl, add the green harissa and swirl through, keep it in the fridge until your ready to serve
  4. Add the green pepper to the skillet and cook for 5 minutes, then add the chilli, garlic and the chopped coriander stalks, cook for 2 minutes.
  5. Now add the spices and cook until they are fragrant, about a minute, then add the cavolo nero and lemon juice, when it wilts down then add the spinach. You may need to add the spinach in two lots, when the first lot had wilted down add the rest.
  6. When the spinach has wilted, make 4 wells in the skillet. Break one egg at a time into a small bowl, then pour it into one of the wells, repeat with the remaining eggs.
  7. Cover the skillet with a lid and cook until the eggs are to your liking, they are really best runny for this, but it’s up to you. To get runny eggs cover the skillet for about 3 – 4 minutes.
  8. When the eggs are cooked add the chorizo and the coriander leaves to the skillet, crumble the feta over the shakshuka and serve immediately.
  9. Serve with some good crusty bread and a heaped tablespoon of the harissa yogurt.

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