6 January 2023 — Recipe

Recipe: Green Shakshuka with Salmon

Green Shakshuka

A wholesome and oh so delicious Middle Eastern inspired breakfast (with a green spin) is the perfect dish to enjoy on the weekend with family and friends.

REP + COOK TIME 30 Minutes | SERVES 4


  • ¼ cup (60ml) extra virgin olive oil
  • 1 medium leek, white part only, sliced thinly
  • 1 clove garlic, sliced thinly1
  • baby fennel bulb, trimmed, slicedthinly, fronds reserved
  • 150g kale, chopped coarsely (see tip)
  • ½ cup (125ml) vegetable stock
  • 8 eggs
  • 400g skinless boneless salmon fillets
  • ½ cup (125g) drained labne
  • ¼ cup (60g) pitted Sicilian green olives, halved
  • To serve: char-grilled pitta pocket


  1. Heat 2 tablespoons of the olive oil in a large heavy-based frying pan over medium heat; cook leek, garlic, fennel and kale, stirring occasionally, for 5 minutes or until vegetables soften. Stir in stock; bring to a simmer.
  2. Using the back of a spoon, make eight shallow indents in the mixture. Break 1 egg into each indent. Cook, covered, over low heat for 8 minutes or until egg whites are set and yolks remain runny, or until cooked to your liking. Season.
  3. Meanwhile, heat 2 teaspoons of the oil in a heavy-based non-stick frying pan over medium-high heat.Season salmon with salt and pepper; cook for 2 minutes on each side or until salmon is cooked to your liking. Flake salmon into bite-sized pieces.
  4. Place labne in a bowl; season with pepper. Top shakshuka with dollops of labne, the olives and salmon pieces; scatter with reserved fennel fronds. Season with pepper and drizzle with remaining olive oil; serve with char-grilled pitta pockets
  5. Enjoy!


Source: Judes Food: A celebration of food & family. By Judy & Co-Founder of INTU WELLNESS Anna Heinrich

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