Green shakshuka for two
Super-tasty one-pan green shakshuka with eggs, spinach, zucchini, and avocado makes an impressive, budget-friendly breakfast or brunch.
2 serves
10 m prep
15 m cook
Ingredients
1 tablespoons olive oil
250g zucchini (about 2 large), chopped
3 green shallots, thinly sliced
½ x 400g can no added salt chickpeas, drained, rinsed
1½ tablespoons basil pesto dip (see tip)
50g baby spinach leaves
2 eggs
½ avocado, chopped
30g reduced fat feta cheese, crumbed
Lemon wedges, to serve
2 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 minutes, or 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 2 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.
Use up remaining half can of chickpeas in a salad or stir-fry.
For a change, try replacing chickpeas with no added salt canned cannellini beans or butter beans.
Last updated17 November 2025