Skip to content
    All recipes
    Breakfast · Lunch · Middle Eastern
    Vegetarian

    Green shakshuka with peas & harissa yoghurt

    Eggs baked in a pan of leeks, spinach, peas and soft herbs, finished with yoghurt and harissa. Flatbread does the scooping.

    Prep
    10 minutes
    Cook
    25 minutes
    Makes
    4 portions
    Difficulty
    Easy
    Green shakshuka with peas & harissa yoghurt

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    476kcal
    Protein
    26g
    Carbs
    40g
    Fat
    22g

    Where the calories come from

    • Protein 23%
    • Carbs 34%
    • Fat 43%
    Fibre
    9 g
    Sugar
    9.9 g
    Salt
    0.92 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £2.00a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 3 tbsp olive oil
    • 2 leeks, washed and sliced
    • 200g spinach
    • 250g frozen peas
    • 2 cloves of garlic, finely chopped
    • 1 tbsp cumin seeds
    • 30g fresh parsley, roughly chopped
    • 30g fresh coriander, roughly chopped
    • 30g fresh mint, leaves picked and roughly chopped
    • 8 eggs
    • 150g yoghurt
    • 1 tbsp harissa paste
    • 4 pitta breads, warmed, to serve

    Method

    1. Heat oil in a broad, low-sided frying pan on a moderate heat. Cook leeks with some salt for 4 minutes, until soft.

    2. Add spinach a handful at a time, letting each lot wilt.

    3. Stir in peas, cumin seeds, garlic, parsley, coriander and most of the mint. Season, then cook 2-3 minutes so the spices smell toasty.

    4. Make a hollow in the green base for each portion and crack that portion's eggs into it. Cover; cook 10 minutes, until set at the edges with soft yolks.

    5. Sprinkle with flaky salt. Dot yoghurt and harissa on top, then finish with leftover mint.

    6. Warm pitta to eat alongside.

    Adapted from BBC Good Food

    More recipes like this

    See every recipe
    Early access

    A good week starts with one decision, not seven.

    Answer a few questions. Susten plans your first week.

    Build my plan
    • No card needed
    • Free while we build it