Green Shakshuka
By OcadoLife
Published on 11 August 2025
Alongside serving up Michelin-starred fare at his restaurant in Nottingham, Sat Bains loves to get creative with quick and health-conscious cooking too. His veg-packed Green Shakshuka is a twist on traditional tomato-based shakshuka: “It uses spinach, one of my favourite ingredients, so I make it often. It’s really quick and works just as well post-work as it does for lunch or a weekend breakfast.” Time and servings
20 minsTotal time
2Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 tsp salted butter
- 200g leeks, finely sliced
- 100g sliced kale
- 1 tsp cumin seeds
- 100g baby spinach
- 4 organic eggs
- ½ tsp chilli flakes
Method
Step 1
Heat the oil and butter in a lidded pan. Add the leeks, kale and cumin seeds, along with some salt and pepper. Cover and cook over a medium heat for 5 mins or until the leeks are soft. Uncover and stir in the spinach, until wilted.Step 2
Crack the eggs into separate cups or ramekins. Make 4 wells in the veg mixture and tip an egg into each. Replace the pan lid and cook for 3-5 mins, until the eggs are softly poached.Step 3
Add a little more salt and pepper, if liked, then sprinkle over the chilli flakes and serve.