Shakshuka-style eggs with fennel – Vegetarian

Looking for a meal that’s comforting, nourishing, and full of flavour? This Shakshuka-style eggs recipe combines fragrant curry spices, sweet fennel, creamy coconut milk, fresh spinach, tangy white cheese, and perfectly cooked eggs for a colourful dish that’s ideal for brunch, lunch, or a cosy weeknight dinner.

Not only is it delicious, but it’s packed with nutrients too. Eggs provide high-quality protein, vitamin D, and choline, while spinach is rich in iron, folate, vitamin K, and antioxidants. Fennel adds fibre and vitamin C, and the warming curry spices bring plenty of flavour along with antioxidant and anti-inflammatory benefits. Creamy coconut milk adds healthy fats for lasting satisfaction, while white cheese contributes protein and calcium.

At around 500 calories per serving (depending on the ingredients used), this dish is filling, balanced, and naturally rich in protein and vegetables. Serve it with some crusty bread or enjoy it as it is for a wholesome meal that’s as nutritious as it is delicious.

Ingredients: (for 2 portions)

• 2 garlic cloves
• 4 eggs
• 1 chilli pepper
• 1 lime
• 1 medium fennel bulb
• 2 tsp freshly grated ginger
• 1 yellow onion
• 1 heaped tbsp curry powder
• 50 g feta or any other white cheese
• 200 ml coconut milk
• 200 g fresh spinach
• 70 ml water
• Pita bread, to serve (optional – or any side you prefer, such as crusty bread, flatbread, or croutons)
• Salt and black pepper, to taste
• A drizzle of sunflower oil

Preparation:

Wash and prepare all the vegetables. Trim the fennel by removing the green fronds, then finely chop them and set aside for later. Cut the fennel bulb into quarters, remove the tough core, and slice it into even strips.

Finely chop the onion and garlic. Slice the chilli pepper, removing the seeds if you prefer a milder heat, or leave them in if you like your dishes extra spicy.

In a large pan, add a drizzle of oil and start by gently frying the chilli, garlic, and freshly grated ginger. Cook for about 30 seconds, then add the curry powder, stir well, and cook for another 30 seconds to release the flavours and aromas.

Next, add the chopped onion and sliced fennel bulb. Mix everything together and cook for 3–5 minutes, stirring occasionally, until the vegetables begin to soften.

Add the coconut milk and a little water, stir well, and let everything simmer for another 5–7 minutes, until the sauce starts to reduce slightly.

Add the spinach and stir until it wilts and combines with the vegetables. Using a wooden spoon, create four small spaces among the vegetables and crack an egg into each one.

Cover the pan with a lid and cook over low heat for another 6–7 minutes, or until the eggs are cooked to your liking.

Serve with warm pita bread and lime wedges on the side, so everyone can add a squeeze of fresh lime juice according to their taste.

Finish with a sprinkle of finely chopped fennel fronds and crumbled feta over the top, then serve warm.

If you try the recipe, let me know how you liked it! 🥰

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