Super Green Shakshuka


Serves 2-4.

Nutritional facts:


  • 2 or 4 Manning Valley Free Range Eggs

  • 1 leek (white part) finely sliced

  • 1 Garlic - crushed

  • 100gm - chopped kale

  • 100gm - baby spinach

  • ½ cup - frozen baby peas

  • 1 bunch - broccolini chopped

  • 1 tsp cumin

  • ½ tsp oregano

  • ½ tsp chilli flakes (optional)

  • 2tbs lemon juice

  • 2tbs coconut oil

  • ½ cup natural yoghurt

  • Sea salt & cracked pepper


  1. Using a large frypan, heat 1 tbs of coconut oil. Saute leeks and garlic.

  2. Add broccoli, kale, cumin, oregano and chilli flakes, saute until tender.

  3. Add baby peas, baby spinach & lemon juice, sauté gently until just wilted. Season with rock salt & cracked pepper.

  4. Crack eggs in spaces on the greens and cook over low to medium heat for a few minutes. Remove when eggs have plenty of wobble. Or gently steam in frypan by adding a lid.

  5. Top with cracked pepper & chilli flakes.

Serving Options:

Serve on toasted sourdough or flatbread

Top with natural yogurt dollops, sliced avocado, fresh mint sprigs or sliced chilli

Lunch, DinnerBenny Heath