Shakshuka, originally spelled as Shakshouka, has its origin in the Mediterranean cuisine. In its original cook, it is a tomato-based stew cooked with a medley of vegetables, minced meat and liver. However, with time, as the dish infiltrated to different other cultures and countries, variations are made. Like Americans have added eggs to the dish, Indian have removed the meat part and made a vegetarian version with oodles of Indian spices. 

This recipe of Green Shakshuka shared by a member of our admin panel in our Recipe book section is oneapp is the egg version. So let’s check that out now.

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  • Olive oil – 2tbsp
  • Leeks (white part only) – 2 sliced thinly
  • Green Capsicum – 1 large, deseeded and diced
  • Dried chilli flakes – ½ tsp
  • Broccoli – 1 head cut into small florets
  • Green Onion – 1 thinly sliced
  • Baby Spinach – 80gm
  • Vegetable or Chicken stock – 1 cup
  • Coriander Sprigs – ½ cup roughly chopped
  • Eggs – 4
  • Greek Yoghurt (thick) – 1 cup
  • Extra mint and coriander leaves for decoration
  • Chargrilled sourdough bread to serve


  • Heat oil in a large heavy-bottomed frying pan over medium heat. Add leek and capsicum and stir until combined. Cook for 5 minutes or until softened. Stir in cumin, coriander, and chili flakes and cook for another 1 minute. Add broccoli, green onion, spinach, and stock. Stir until combined. Cover and cook for 2 minutes or until the vegetables are just tender. Add chopped coriander and mint. Season with salt and pepper.
  • Use a spoon to form indentations in the veggie mixture. Crack an egg into each indent. Cover and cook for 5 minutes or until still wobbly. (It will continue to cook while standing before getting served).
  • Meanwhile, place yogurt into a bowl. Add salt and pepper. Serve Shakshuka immediately, topped with harissa yogurt and extra herbs with cread on the side.
  • Enjoy!

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