| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Healthy |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 254 |
| Fat | 20g |
| Saturates | 7g |
| Protein | 9g |
| Carbs | 9g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Prepare a barbecue for a medium heat or preheat the oven to 180C, gas mark 4.
2
Grill the mushrooms on the grid until soft and slightly charred, approx. 5 minutes. Remove from the heat and set aside.
3
Preheat the oven to 200°C, gas mark 6.
4
Rinse and finely chop the leeks. Peel and finely grate the garlic.
5
Heat the oil in a deep sheet pan over a low heat.
6
Add the leeks and sauté until soft. Add in the garlic, spices, mushrooms and stock. Season well and cook for another 5 minutes or until reduced by half. Stir in the cream and bring to a simmer.
7
Crack in the eggs and allow to poach in the liquid for 4 minutes.
8
Chop the parsley and sprinkle over the shakshuka. Serve immediately.
