Green shakshuka
Super-tasty one-pan green shakshuka with eggs, spinach, zucchini, and avocado makes an impressive, budget-friendly breakfast or brunch - easy to make and share.
4 serves
10 m prep
15 m cook
Ingredients
2 tablespoons olive oil
500g zucchini (about 3 large), chopped
5 green shallots, thinly sliced
400g can no added salt chickpeas, drained, rinsed
¼ cup basil pesto dip (see tip)
100g baby spinach leaves
4 eggs
1 avocado, quartered
60g reduced fat feta cheese, crumbed
Lemon wedges, to serve
4 slices wholegrain sourdough bread, toasted
Method
Heat oil in a large frying pan over a medium-high heat. Add zucchini and half the shallots. Cook, stirring occasionally, for 5–7 minutes, until just tender.
Reduce heat to medium-low. Stir in chickpeas and dip until combined. Stir in spinach. Cook until just wilted.
Using a large spoon, make 4 hollows in mixture. Crack an egg into each hollow. Cover and cook a further 5–8 minutes, until eggs are cooked to your liking.
Top with avocado, feta and remaining shallots. Season with pepper. Serve with lemon wedges and sourdough toast.
Tips
Shakshuka is a traditional Middle Eastern/North African dish of eggs poached in a spiced vegetable mix.
- Check labels on dips and choose the brand lowest sodium.
- For a change, try replacing chickpeas with no added salt canned cannellini beans or butter beans.
Last updated21 November 2025