Green shakshuka with spirulina

Ingredients

• 6 tomatillos (or green tomatoes), roughly chopped
• 1 medium courgette, roughly chopped
• 1 green pepper, roughly chopped
• 1 small onion, diced
• 3 cloves garlic
• 1 large handful spinach
• 1 large handful fresh coriander
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• Half teaspoon ground coriander
• 1 green chilli (optional)
• 4 eggs
• 2 g spirulina powder (for the whole pan)
• Salt and pepper
• Crumbled feta or yogurt to serve

Method

1. Heat olive oil in a wide, deep frying pan. Add cumin seeds and toast for 30 seconds.
2. Add onion, garlic, and green pepper. Cook until softened, about 5 minutes.
3. Add tomatillos, courgette, ground coriander, and chilli. Cover and cook for 10 minutes until very soft.
4. Add spinach and coriander. Blend everything with an immersion blender until smooth — or roughly textured if you prefer.
5. Return to low heat. Allow to cool slightly to below 70°C.
6. Stir in the spirulina until fully incorporated.
7. Make four wells in the sauce. Crack an egg into each. Cover and cook on low until whites are just set.
8. Serve with crumbled feta, warm bread, and fresh coriander.

Why this pairing works

The tomatillo, courgette, and herb base is naturally intensely green and flavourful enough to absorb spirulina completely. The cumin, garlic, and coriander dominate the aroma profile. This is a showstopper brunch dish that looks intentionally green — no one suspects spirulina. Stirring into the sauce off heat preserves phycocyanin.

Variations

• Add chickpeas to the sauce for a more substantial meal.
• Use labneh instead of feta for a more Middle Eastern character.