Green Shakshuka with Asparagus, Peas & Feta
There's nothing quite like a slow Sunday morning in spring. The sun's out, the coffee's on, and there's time to cook something a little bit special.
Our green shakshuka is a fresh twist on the classic. Instead of a rich tomato sauce, we use spring's best greens (asparagus, peas and baby spinach), then bake eggs right in the pan and finish it all with salty feta and fresh herbs. It's colourful, easy and made in just one pan, so there's not much washing up either.
Why we make it in Elektra
We made ours in the SCANPAN Elektra 26cm Fry Pan. Its multi-ply construction heats quickly and evenly, so your greens cook gently without hot spots, and it goes straight from the stovetop into the oven to finish the eggs.
Ingredients
Serves 2–4 | Prep 10 mins | Cook 20 mins
- 2 tbsp olive oil
- 4 spring onions, thinly sliced (or 1 small leek)
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- Pinch of chilli flakes
- 1 bunch asparagus, woody ends trimmed, cut into 3cm pieces
- 1 cup peas (fresh or frozen)
- 120g baby spinach
- 80ml (1/3 cup) vegetable stock or water
- Finely grated zest of 1/2 lemon, plus wedges to serve
- 4 eggs
- 80g feta, crumbled
- Small handful of dill and mint leaves
- Greek yoghurt and toasted sourdough, to serve
Method
- Preheat your oven to 200°C (180°C fan-forced).
- Place your fry pan over medium heat for 1–2 minutes before adding the oil. Heating a stainless steel pan first helps stop food from sticking.
- Add the spring onions and cook for 2 minutes until soft. Add the garlic, cumin and chilli and stir for 30 seconds until fragrant.
- Add the asparagus and cook for 3 minutes. Stir through the peas, then add the spinach a handful at a time until wilted. Pour in the stock, add the lemon zest and season with salt and pepper. Simmer for 1–2 minutes to make a loose, saucy base.
- Use a spoon to make four little wells in the greens and crack an egg into each one. Season the eggs and scatter over the feta.
- Cook on the stovetop for 2 minutes until the whites start to set, then transfer the pan to the oven for 5–7 minutes, until the whites are set and the yolks are still runny.
- Finish with dill, mint, a dollop of yoghurt and a squeeze of lemon. Serve straight from the pan with toasted sourdough.
Our tips
- Feeding a crowd? Double the recipe and use the Elektra 32cm Chef Pan with 8 eggs.
- Make it your own. Broad beans, zucchini or kale all work beautifully in place of the peas or spinach.
- Remember the handle! It will be hot when it comes out of the oven, so keep an oven mitt close by.
New to cooking with stainless steel? Our Scanpan FAQ answers all your cookware questions.
Shop the recipe
SCANPAN Elektra Fry Pan 26cm: the perfect size for a shakshuka for two to four.
SCANPAN Elektra 5 Piece Cookware Set: includes the 26cm fry pan, plus three saucepans and a Dutch oven to cover every meal of the day.
SCANPAN Elektra Chef Pan 32cm: for when the whole family is coming for brunch.
Happy Sunday cooking!
The Matchbox Team
