Green Shakshuka

Green Shakshuka

Green Shakshuka is one of those recipes we keep coming back to, especially on a lazy weekend morning when we want something that feels a bit special without loads of effort. It's got this gorgeous, vibrant base of wilted greens and creamy cannellini beans, all bubbling away together with loads of fresh herbs. The mint, parsley and dill make it taste so fresh and bright, and the sliced avocado on top just takes it somewhere really lovely. Honestly, if you've only ever had the classic tomato version, this is going to be a bit of a revelation.

Cook: 15 min
Serves 4

Before You Start

  • Large frying pan
  • Microplane or fine grater

Ingredients

  • 1 leek
  • 2 garlic cloves
  • 1 x 400g can of cannellini beans
  • 10g fresh mint
  • 10g fresh parsley
  • 10g fresh dill
  • 1 ripe avocado
  • 1 tbsp olive oil
  • 200g frozen peas
  • 200g spinach
  • 50g plant-based yoghurt
  • ½ tsp za'atar
  • Salt & pepper to taste
  • 4 slices of crusty wholemeal bread to serve

Method

1

First, prep your ingredients

  • Trim and thinly slice the leek
  • Peel and grate the garlic
  • Drain and rinse the cannellini beans
  • Roughly chop the mint, parsley and dill
  • Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the pit, then twist and remove
  • Scoop out and slice the avocado flesh 
2

Now, start cooking

  • Heat the olive oil in the large frying pan over a medium-high heat | Add the leek and cook, stirring, for 5 minutes until softened
  • Turn down the heat, add the garlic and stir for a further minute
  • Add the beans and peas and stir for 2 minutes
  • Add the spinach, one handful at a time, stirring constantly and allowing each batch of spinach to wilt down before adding the next 
3

Time to plate up

  • When all the spinach has wilted and the peas are thoroughly defrosted and cooked through, take the pan off the heat, stir through the mint, parsley and dill and season to perfection with salt and pepper
  • Top with the yoghurt, za’atar and the sliced avocado, and serve with crusty wholemeal bread 

Tips & Variations

  • Make it heartier: We love adding a big handful of spinach or kale into the pan with the leeks if we want something even more substantial. It wilts down quickly and bulks it out nicely.
  • Herb swaps: If you can't find dill, fresh coriander works brilliantly here and gives it a slightly different but equally delicious flavour. Use whatever fresh herbs you've got hanging around.
  • Serve it right: This is genuinely best eaten straight from the pan with thick crusty bread or warm flatbreads to scoop everything up. Don't let it sit too long or the greens lose that lovely vivid colour.

Why This Works

The trick here is getting your greens properly wilted and the beans warmed through before you let everything settle together, so the flavours really meld into that creamy, herby sauce. What makes this sing is the combination of the cannellini beans giving real body and the fresh herbs added at the end so they stay bright and punchy rather than going dull. Trust us on this one, don't skip the avocado on top, it adds a buttery richness that ties the whole thing together.