Chefs' Recipes

Naïm’s green shakshuka

Green eggs, sans ham.
Naïm's green shakshuka recipe

Naïm's green shakshuka recipe

Rob Shaw
1H 5M

In this shakshuka recipe, the traditional tomatoes have been switch out for greens: spiced wilted spinach, an avocado cream bolstered with coriander and mint. Merguez sausages add extra dimension; the just-set eggs, meanwhile, are non-negotiable. Consider this the green eggs, sans ham, courtesy of Brisbane café Naïm.


Avocado sour cream



1.Melt half the butter in a small frying pan over low-medium heat. Add shallot and stir until softened (3-4 minutes), then add garlic and stir until lightly caramelised (5-6 minutes). Add 20gm butter and spices, stir until fragrant (30 seconds), then transfer to a plate.
2.Meanwhile, in a separate small frying pan, gently fry merguez in remaining butter over low-medium heat until cooked through (8-10 minutes). Slice merguez into thick rounds, reheat pan over medium-high heat and fry until lightly browned.
3.Blanch spinach until just wilted (15-20 seconds), then drain, refresh in iced water and drain well.
4.For avocado sour cream, blend all ingredients in a small blender until smooth.
5.Preheat oven to 200C. Add a quarter of the spiced shallot mixture to small ovenproof frying pans (about 18cm-diameter base, or just make one in a large pan if short of time) over medium heat. When hot add a quarter of the drained spinach and 1 tsp lemon juice and season to taste. Stir for a further 30-60 seconds until warmed through. Make 2 indents in mixture and crack eggs in. Top with merguez and bake until whites are just set (4-5 minutes).
6.Season to taste, top with dollops of avocado sour cream and serve with toasted bread.

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