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Shakshuka is one of the most popular dishes in the Mediterranean, where you can quickly and easily make a comforting meal in a very short time. Typically served tabled center on a hot pan straight off the stove, and enjoyed family style on a Sunday brunch or any other day of the week.

So... Let's do it!



  • 2 Large leeks trimmed and cut into ¼” (½ cm) thick slices

  • 3 Large Eggs

  • 1lb (250gm) Baby spinach leaves

  • 2 Frezno chilies thinly chopped (you can also use Serrano or Kashmiri)

  • ½ Cup (125gm) Vegetable stock

  • 1 Tbsp cumin seeds, toasted and lightly crushed

  • 1 Tsp Coriander seeds, toasted and lightly crushed

  • ½ Tsp Garam masala

  • 2 Tbsp Neutral oil

  • 2 Tbsp clarified Unsalted butter

For Garnish

  • 1½ oz (45gm) Feta, roughly crumbled

  • 1 Tbsp Za’atar

  • 2 Tbsp Moroccan oil

For the Moroccan oil

  • 2 Cups neutral oil

  • 1 Cinnamon stick

  • 2 Tbsp Roughly chopped dried chilies (Kashmiri or Japanese)

  • 2 Tbsp sweet paprika

  • 2 Garlic cloves whole


Step 1

The Moroccan oil

  • Into a small pot over low heat add all ingredient

  • Stir to mix well and simmer gently over low heat for 30min

  • Using a coffee filet or Cheese cloth, sift the oil and transfer to a sealed container

  • The oil can be kept at room temp for upto 3 months.

Step 2

The Base

  • into a hot pan over medium high heat, add 2 Tbsp of oil

  • Add the cumin and coriander seeds, then add the garam masala and sweet paprika mix well.

  • Add the chili and mix well.

  • Now add 2 Tbsp melted butter and once the butter starts to foam, add the leeks, and season with ½ teaspoon of salt and plenty of pepper.

  • Fry for 3 minutes, stirring frequently, until the leeks are soft.

  • Add vegetable stock and boil rapidly for 4–5 minutes, until most of the stock has evaporated.

  • Fold in the spinach and cook for a minute, until wilted, then reduce the heat to medium.

Step 3

The Shakshuka

  • Using large spoon to make 3 indentations in the mixture and break one egg into each space. Sprinkle the eggs with a pinch of salt and pepper.

  • Spread with the crumbled feta then cover the pan. Simmer for 4–5 minutes, until the egg whites are cooked but the yolks are still runny.

  • Dust with the za’atar and sprinkle with the chopped Parsley, season with S+P and remove from heat

  • Finish with the Moroccan oil

Bon Appétit

Link to Video Recipe

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