Saturday doesn’t feel complete without a pan of shakshuka emerging from the stove. I will finally admit it; my husband makes a better ‘classic’ shak that I do – he is Israeli after all. The classic, (this is for those of you, who are not ‘in the know’ as this is now a seemingly ‘trendy’ London brunch favourite – still not sure how I feel about this ubiquitous wave, won’t get into that now) is spicy tomato and pepper baked egg dish.

Always one to shake up tradition (even though I am obviously not the first to come up with this ‘green’ alternative, let’s not go that far), this green twist is not only lighter that the original, it takes less than 30 minutes to cook. It also uses up any left-over greens that are dwindling in vegetable drawer. A fantastic veggie brunch main, best served with warm pita (or laffa bread) and lashings of tahini.

My secret to this green shakshuka – oregano. Schwartz oregano is handpicked and carefully dried to preserve its freshness, and this Mediterranean herb pairs perfectly with the crumbled feta and brings the dish to life.

This recipe was sponsored by Schwartz.

Check it out on their website here!

  • LEVEL: Easy
  • Prep: 10 Minutes
  • Cook: 20 Minutes
  • SERVES: 2 (as a main)
  • Dairy Free
  • Gluten Free
  • Vegetarian
  • Vegan


3 tbsp. olive oil
1 medium onion, finely sliced
1 garlic clove, finely chopped
1 red chili, finely chopped
2 tbsp. Schwartz oregano
1 tsp. ground cumin
1 medium leek, washed and thinly sliced
200g baby spinach, washed
50g kale, washed and roughly chopped
50g cavolo nero, washed and roughly chopped
10g fresh parsley, picked and roughly chopped, for garnish
10g fresh oregano, picked and roughly chopped, for garnish (optional)
4 medium eggs
40g feta cheese
salt & pepper, to taste


1.First, preheat the oven, to 200C/fan 180C/Gas 6.

2.Next, add the oil to your oven-proof frying pan / cast iron dish, over a medium- low heat.

3.Add the onion and garlic and cook until softened and slightly golden. Then, add the leeks, oregano, cumin and chilli and (stirring often) continue to cook for a further 5 minutes, until the leeks begin to colour.

4.Now onto the greens. Add the cavolo, spinach and kale with the lemon juice, stirring while the greens wilt.

5. Make 4 indentations in the mixture and crack in the eggs. Cover with a lid and transfer to the oven, to cook for a further 5-7 minutes (or until the yolks have set).

6. When the eggs have cooked, remove from the oven and serve immediately. To serve, sprinkle with crumbled feta, dried and fresh oregano and chopped parsley. (Best with tahini and bread!)