Green goddess shakshuka


1 large courgette
4 spring onions
½ Savoy cabbage
60g baby spinach
1 x 15ml spoon oil
200g can chopped tomatoes
150g frozen peas
Black pepper
4 eggs
Pinch of smoked paprika

1 x 15ml spoon sweet chilli sauce


Chopping board, vegetable knife, colander, large frying pan and lid/tin foil, can opener, mixing spoon.


  1. Prepare the ingredients:
    - wash and halve the courgette lengthways and then slice;
    - wash and slice the spring onions;
    - trim and shred the cabbage;
    - wash and drain the spinach.
  2. Heat the oil in a large frying pan and sauté the courgette and the white part of the spring onion for 4-5 mins.
  3. Add the cabbage and cook for a further 4 minutes.
  4. Add the can of chopped tomatoes and stir.
  5. Bring to simmering point.
  6. Stir in the spinach and peas, then cook for a further 5 minutes.
  7. Season with black pepper.
  8. Make 4 small wells in the vegetables and crack an egg into each.
  9. Cover with a lid or large piece of foil and cook for 5-6 minutes until the eggs are cooked through.
  10. Sprinkle with the paprika and the remaining spring onion.
  11. If using, drizzle with the sweet chilli sauce before serving.

Top tips:

  • Use canned tomatoes with added herbs or garlic for a flavour change.
  • Control the hob temperature to ensure the sauce does not stick or too much liquid evaporates.
  • Use fresh peas or other vegetables when they are in season.
  • Try other spices such as chilli powder for seasoning.


This recipe was kindly donated by Co-op Group Limited.


Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Fry & Sauté
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Mix, Stir & Combine
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Melt, simmer and boil

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