Green shakshuka

Get your greens at breaky!

  • 30 mins cooking
  • Serves 4
  • Print
This dish is a vegie-packed spin on the classic shakshuka recipe. This one-pan dish is filled with kale, fennel and leek for a fragrant breakfast meal.
Looking for more breakfast and brunch meals?


  • 2 tablespoons olive oil
  • 1 medium leek (350g), sliced thinly
  • 1 clove garlic, sliced thinly
  • 1 baby fennel bulb (130g), trimmed, sliced thinly, fronds reserved
  • 150 grams green kale, chopped coarsely
  • ½ cup (125ml) vegetable stock
  • 8 free-range eggs
  • ½ cup (125g) drained labne
  • ¼ cup (60g) halved spicy green olives
  • ¼ teaspoon ground sumac
  • 4 pitta pocket bread (150g)


  • 1
    Heat oil in a large frying pan over medium heat; cook leek, garlic, fennel and kale, stirring occasionally, for 5 minutes or until vegetables soften. Stir in stock; bring to a simmer.
  • 2
    Using the back of a spoon, make eight shallow indents in the mixture. Break 1 egg into each hole. Cook, covered, over low heat, for 6 minutes or until egg whites are set and yolks remain runny, or until cooked to your liking. Season.
  • 3
    Top shakshuka with labne and olives; sprinkle with sumac and reserved fennel fronds. Serve with char-grilled pitta bread.


You can use silverbeet or spinach instead of the kale, if you prefer.

More From Women's Weekly Food