Frying pan
Green Shakshuka with Herbs and Tahini
A verdant, herbaceous twist on the classic: eggs poached in a bright sauce of courgette, spinach, and jalapeño, finished with tahini drizzle and crispy za'atar flatbread.
4.7 (3)
- Prep
- 10min
- Cook
- 20min
- Total
- 30min
- Serves
- 4
Shared by One Pan kitchen
Ingredients
For 4 servings
- 6 large eggs
- 2 courgettes, grated
- 200g baby spinach
- 1 bunch of spring onions, sliced
- 1 jalapeño or green chilli, finely sliced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 400ml vegetable stock
- 2 tbsp olive oil
- 3 tbsp tahini, loosened with lemon juice and water
- Salt and black pepper
- Za'atar, to sprinkle
Method
0 / 6
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3 reviews
- Holly C.
Fresh, bright, and full of flavour. My new favourite brunch dish.
20 Apr 2026
- Sam B.
A clever and delicious twist on shakshuka. Really enjoyed it.
12 Apr 2026
- Nadia L.
The tahini drizzle is a stroke of genius. Absolutely stunning.
5 Apr 2026
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