Dinner/ Lunch/ One-pot recipes/ Vegetarian

Green Shakshuka with Leek, Fennel and Spinach

6 January 2021

The best thing about being off these last couple of weeks was having the time to look through all my new cookbooks. This recipe I got out of the cookbook Tel Aviv from Neni.

I swapped out some ingredients and tweaked it here and there but all in all a great recipe for a light dinner or a brunch. I added grated halloumi to add some extra flavour and grilled yellow peppers for some extra bite and even more veggies. Although it was actually already packed full of vegetables: Spinach, fennel, leeks, parsley, garlic. We felt super healthy just looking at all that green.

Green Shakshuka with Leek, Fennel and Spinach

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Dinner, lunch Vegetarian
By Saffron & Neni Serves: 3-4
Prep Time: 10 minutes Cooking Time: 35 minutes Total Time: 45 minutes


  • 2-3 tbsp olive oil
  • 2 small leeks, washed and sliced
  • 250 g spinach, washed
  • 1 bunch flat leaf parsley
  • 1 fennel bulb, halved, heart removed and thinly sliced
  • 2-3 garlic cloves, sliced (optional)
  • 2 spring onions, roughly chopped
  • 1 yellow bell pepper, cut into strips (optional - see notes)
  • 1 tsp ground cumin
  • 50 g grated halloumi
  • 30 g grated parmesan
  • 5 eggs
  • Salt & Pepper to taste
  • Chili flakes (optional)
  • Bread to serve



Start by prepping all your ingredients so you're good to go and have everything ready.


Heat a good glug of olive oil in a heavy based pan, like a cast iron skillet.


Add the leeks and let them sweat down on low to medium heat for ± 15 minutes until softened, adding the cumin after 10 minutes.


Remove from the heat and add to a blender, don't blend yet.


Add a small drop of oil to the pan and then stir fry the spinach, garlic and parsley until wilted, you'll need to add the spinach a handful at a time.


Drain the spinach mixture and let cool, ± 5 minutes.


Squeeze out the excess liquid of the spinach.


Add the spinach mix and the leeks to a blender and mix into a rough paste.


Taste and season with pepper and salt.


In the same pan sauté the yellow bell peppers until softened and starting to char, then remove from the pan and set aside.


To the pan add the fennel and spring onions and stir fry on high heat for ± 4 minutes until slightly softened.


Spread the spinach, parsley & leek mix out over the fennel & spring onions.


Over the top grate the halloumi and half the parmesan cheese.


With the back of a spoon create 5 small wells, then carefully crack the eggs into each well. I like to crack my eggs 1 at a time into a small cup first before adding it to the pan, just in case any shells break in.


Spread the peppers out in between the eggs.


Cover the egg whites with some of the sauce so mainly the yolks are showing.


Season the egg yolks with sea salt.


Cook on low to medium heat with the lid on for ± 4 minutes, and then ± 1 minute without the lid, until the eggs are done to your liking. I prefer mine with runny yolks.


When ready sprinkle with the rest of the parmesan cheese, chili flakes and serve with crunchy toasted bread.


I wanted to add as many vegetables as possible so I added the peppers, but you can leave this out to save time.

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