Green ShakShuka

Course Breakfast, dinner, lunch
Keyword Eggs, protein, shakshuka, walnuts
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 341kcal


  • 1 tbsp olive oil
  • 4 spring onions sliced
  • 150 g frozen peas defrosted
  • 150 g frozen edamame beans defrosted
  • 1 tsp ground cumin
  • 1 green chilli deseeded and finely chopped
  • 50 g California Walnuts roughly chopped
  • 400 g can lentils
  • ½ x 25g pack coriander chopped
  • 4 medium eggs


  • Preheat the oven to 200oC, gas mark 6.
  • Heat the oil in a large ovenproof frying pan and fry the spring onions, peas and beans for 3 minutes, add the cumin, chilli, Walnuts and the lentils with the juice from the can, cook for a further 3 minutes. Stir in half the coriander and season.
  • Make 4 hollows in the vegetables and crack an egg into each, place the pan in the oven for 7-8 minutes or until the egg white has just set. Seve sprinkled with remaining coriander and extra chopped Walnuts, if liked.

Cooks tip

  • When in season, try replacing 50g each of the peas and beans with 100g asparagus tip, cut into 3cm pieces. Serve with a drizzle of chilli sauce and crusty bread.


Serving: 4g | Calories: 341kcal | Carbohydrates: 16g | Protein: 21g | Fat: 20g | Saturated Fat: 3g | Fibre: 8.7g
Back to Recipe Search