BREAKFAST / LUNCH · 30 MINUTES · 3 SERVINGS
15 Ingredients | High Protein | Gluten-Free
A vibrant, hearty shakshuka built on a base of softened leek, cannellini beans, kale, and warming spices. Eggs are cracked straight into the sauce and cooked until just set — still a little runny in the yolk — then finished with crumbled feta and fresh coriander.
Bring the whole pan to the table and serve with a thick slice of sourdough for scooping.
Ingredients
- 1 Leek, thinly sliced and rinsed
- 2 tbsp Extra virgin olive oil
- 2 Garlic cloves, crushed
- 1 Red bell pepper, chopped
- 2 large handfuls Kale (or spinach or spring greens)
- 350g Cannellini beans, drained
- Use a jar of organic cooked beans — ‘Mr Organic’ is a great option.
- 1 tbsp Tomato puree
- 1 tsp Smoked paprika
- 1 tsp Ground coriander
- 1/2 tsp Chilli flakes
- 250ml Bone broth
- Use an organic chicken bone broth.
- 3 Eggs
- 1 handful Fresh coriander, chopped
- To taste Sea salt & black pepper
- To serve Feta cheese, crumbled
- To serve Fresh sourdough bread
Method
- Heat enough olive oil to cover the base of a wide pan and gently fry the leek until soft.
- Add the garlic and spices and stir for a minute or two until fragrant.
- Add the chopped red pepper, kale, cannellini beans, bone broth, tomato puree, and a few twists of salt and pepper. Bring to a gentle simmer.
- Mash the beans a little to create a thicker sauce. Cook for another couple of minutes, adding a splash of water if the sauce seems too thick.
- Make 3 wells in the sauce and break an egg into each one. Put a lid on the pan and leave for a few minutes until the eggs are cooked but the yolks are still runny.
- Sprinkle with fresh coriander and crumbled feta, then bring the pan straight to the table.
- Serve with fresh sourdough bread.
Notes & Swaps
Greens: Kale, spinach, and spring greens all work well here — use whatever you have.
Eggs: For fully set yolks, leave the lid on for an extra 2–3 minutes.
