The Circus Gardener's Kitchen

seasonal vegetarian recipes with a side helping of food politics

green shakshuka

jump to recipe

I am writing this post in my garden on a warm, sunny afternoon as the UK prepares for a fourth week in lockdown. I am surrounded by birdsong and buzzing insects. The usual distant hum of traffic is absent. Right now, I feel blissfully calm and contented.

I know that I am privileged compared to many. I am fortunate to have a garden to sit in, I do not live in cramped housing or in an abusive relationship, and so far all of my loved ones are safe and well.

For all its horrors, however, the coronavirus pandemic is revealing something profound to us if we care to take notice.

It has revealed to us the utter fragility of our social structures. It has shown us how pompous we have been to think that we are somehow apart from the natural world and able to control it. Through this pandemic, the natural world has bitten back, with a vengeance.

Beyond our newly constrained and confined lives the world we thought we ruled is carrying on happily in our absence. The birds and bees, flora and fauna are thriving without us. Spring has sprung and new life is stirring.

I hope that this pandemic will teach us some humility. For the sake of our own survival as a species we need to understand this painful lesson about our true place in this wonderful world, about the need for us to live our lives in a way that fully respects and reveres this amazing planet and the life it sustains.

How much we ever return to “normal” after this is entirely down to us. We need to be the change we want to see in the world.

Shakshuka is a classic dish which originated many centuries ago in the middle east. Traditionally, it includes tomatoes and peppers, and sometimes meat.

This green shakshuka is a lighter, healthier variation. Try it as a “lockdown lunch”.

I used produce from my own garden – purple sprouting broccoli (and its edible leaves), kale and spinach – but you can substitute any greens and herbs you have to hand. The basic principle to apply here is that ingredients that take longer to cook, such as stems of broccoli, need to go into the pan earliest, while those which need to least time, such as spinach, go in last.

For the herbs, I again used what I had available in my garden – chives, mint, parsley and oregano, but feel free to vary this part of the recipe according to what you have to hand.

green shakshuka

250 g mixed green leaves
150 g purple sprouting broccoli
100 g peas (I used frozen)
1 onion, finely sliced
2 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp smoked paprika
generous pinch chilli flakes
½ tsp sea salt
200 ml vegetable stock
2-4 free range, organic eggs
2 tbsp mixed fresh herbs, finely chopped
2 tbsp extra virgin olive oil

to serve
good quality bread or crostini

1. Wash, drain and remove any tough stems from the green-leaved vegetables.

2. Pour the olive oil into a large frying pan or skillet that has a lid. Place over a medium heat. Once the oil is hot, add the sliced onion and cook, stirring, for five minutes or until soft and translucent.

3. Add the purple sprouting broccoli and the garlic. Cook, continuing to stir regularly, for a further five minutes then stir in the peas, kale, purple sprouting broccoli leaves, sea salt, cumin, smoked paprika, chilli flakes and stock. Bring to a gentle simmer then place a lid over the pan. Cook for 5 minutes or until the broccoli is just tender. Stir in the spinach and half of the chopped fresh herbs. As soon as the spinach has wilted, after one or two minutes, create “wells” within the mixture and crack an egg into each one. Cover the pan with a lid and cook for a further ten minutes, or until the egg whites have just set but the yolk is still runny. Scatter over the remaining mixed herbs.

4. Serve immediately, accompanied by bread or crostini.

Categories: vegetarian


21 replies

  1. Green shakshuka…. I have never heard about it…. Thank you for the recipe….

  2. That shakshuka looks delicious! I’ve never had a green one before but I am definitely inspired. It’s odd, because I too, feel oddly calm and content even in this scary time. But I am truly enjoying working from home, the ability to putter about my house, having more time to cook, and I am just trying to stay as positive as I can in the face of this terrible pandemic. I’m glad you are doing the same, and thank you for the always-delicious cooking inspiration. Stay well and safe.

  3. I look out my window in Ballarat. The cold of winter is coming on, but like you I can hear no constant traffic. But I can see a young couple walking hand-in-hand with their dog. Moat young couples didn’t used to have the time on a Wednesday morning. If we only care to grasp it this virus can leave behind a number of very worthwhile benefits/ We can only hope that people and governments don’t try to get back to normal. The normal we had is what nearly killed us.

    • I completely agree John. Covid-19 has given us a window, a chance to change things. We must seize that opportunity to decide what kind of world we will emerge into. Steve

  4. And I look out of my window in the Southern Highlands, also in Australia, and feel so blessed as the writer above and you. Full of gratitude . . . you have said it all, Steve . . . shall repost to others,

    Love shakshuka and make it often ;. . ./ this green variation will become a staple, I am certain. Thank you for sharing your words and the recipe . . . best

  5. Loved this post. Thank you for writing this. I don’t have a garden but will definitely try the recipe. 😊

    • Thank you Rama. I am sorry you don’t have a garden. Right now I realise what a privilege it is. Sending you best wishes, Steve

  6. I love shakshuka in any colour.

  7. SARS, Avian flu, Corona Virus. I’d rather direct my anger at the Chinese government.

    • I think there are lessons for us all from this, number one being the way we exploit animals and the natural world. The Chinese government must act to close down its illegal wet markets, but few governments have covered themselves in glory over their handling of the pandemic. Steve x

  8. What a gorgeous dish! We love your use of the fresh greens so vibrant and healthy. A special thank you to @eha for sharing your post with us. Looking forward to keeping in touch. Take Care and stay well.

  9. This is a wonderfully written post. And your shakshuka? Incredible. Love this green version!

  10. A follower of my blog recommended that i read your blog. , as she noted that we are alike in many ways. I’m very glad i did. Our openings are similar, it’s quite uncanny. Love the look of your green shakshuka too. Francesca

    • Hi Francesca. Thank you for making contact. I will follow your blog and look forward to reading you posts. We will get through this. Stay safe. Steve

Leave a Reply