Green shakshuka with rose harissa oil
- ⏱ 35 minutes
- Easy
- Serves 4
- 👥 2-cook recipe
A green shakshuka of wilted greens, eggs and feta finished with rose harissa oil, pumpkin seeds and toasted sourdough.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Green shakshuka wit...
0/0
COOK 1COOK 2
1Prepare the onion
Finely chop the onion
Chop the dill, parsley and coriander
2Prepare the cavolo nero
3Plate and serve
+ 13 more steps in the app
Green shakshuka wit...
0/0
COOK 2COOK 1
1Prepare the onion
2Prepare the cavolo nero
Grate the garlic cloves to a paste
Strip the cavolo nero leaves from the stalks and...
3Plate and serve
+ 13 more steps in the app
Ingredients
- 1 onion (finely chopped)
- 3 garlic cloves (grated to a paste)
- 200 g cavolo nero (leaves stripped from the stalks and roughly chopped)
- 220 g baby spinach
- 1 handful dill, parsley and coriander (chopped)
- 2 tbsp crème fraîche
- 4 Freshlay Farms Golden Yolker® eggs
- 200 g feta (crumbled)
- vegetable oil, to taste
- 1 tbsp rose harissa
- 2 tbsp olive oil
- 1 dash lime juice
- 1 handful pumpkin seeds (toasted)
- sourdough, to taste (toasted)
The full plan
Split between two cooks — each step says who's on it.
1. Prepare the onion COOK 2
- Finely chop the onion
- Chop the dill, parsley and coriander
2. Prepare the cavolo nero COOK 1
- Grate the garlic cloves to a paste
- Strip the cavolo nero leaves from the stalks and roughly chop them
3. Mise en place COOK 2
- Prep 1 handful pumpkin seeds: toast
4. Make the greens COOK 1
- In a large frying pan or skillet, add a dash of vegetable oil and, once hot, add the onion
- Cook until soft but not coloured, around 5 minutes
- Add the garlic and cook for a minute or so longer, stirring
- Add the cavolo nero and cook until starting to wilt, around 5 minutes
- Add the baby spinach and allow that to wilt down too, finally add the herbs and allow those to wilt down
- Stir through the crème fraîche
- Season with salt and pepper
🤝 Cook 2 hands over the onion.
5. Make harissa oil COOK 2
- In a bowl, combine the rose harissa, olive oil and lime juice and mix well
6. Toast the seeds COOK 2
- Toast the pumpkin seeds
7. Toast the sourdough COOK 2
- Toast the sourdough
8. Cook the eggs COOK 1
- Make 4 wells in the spinach mixture and crack in the eggs, Crumble over the feta
- Pop a lid on and allow the eggs to cook gently to your liking
🤝 Cook 2 hands the large frying pan or skillet with lid to Cook 1.
9. Plate and serve BOTH
- Drizzle the harissa oil over the shakshuka before serving and scatter over the pumpkin seeds
- Serve with toasted sourdough
See it in action
Two phones, one kitchen — ticking a step on one updates the other instantly.
More two-cook recipes
Cook this with your co-chef
Open Green shakshuka with rose harissa oil in Nommer and the checklists above land on your two phones — ticks sync live, handoffs get called out, and everything finishes at the same time. Free on iOS and Android.