Green Eggs & Ham with Feta Yoghurt

From Ainsley’s National Trust Cook Off, ITV

Shakshuka is a popular dish all over the Middle-East and Europe and it’s one of my favourites for a lazy brunch. I’ve swapped the more traditional tomato base for sauteed greens for a veggie packed twist. The ham in the title is not quite ham, but a pork-based spread from Italy – it’s optional, but really adds a deliciously spicy and umami edge to the dish. You can use a drizzle of harissa for a veggie option.


Heat 2 tablespoon of oil in a large frying pan over a medium heat and add the onion and cook for 4-6 minutes until softened. Add the garlic and spices and cook for 30 seconds until fragrant. Add the courgette and seasoning and cook in the spices for 1-2 minutes. Add the shredded cavolo nero, the stock and a good squeeze of lemon and cook for 2-3 minutes. Add the spinach, cover and cook for a minute until wilted, stir and season with salt and pepper.

Use a spoon to make 4 small wells in the sauce and crack the eggs into each well. Add dots of nduja on top of the greens and egg whites. Cover the pan and cook gently for 5-7 minutes, or until the eggs are done to your liking.

Meanwhile put the feta, yoghurt, lemon zest and a squeeze of lemon into a small food processor and blend until smooth. Alternatively mash together with a fork.

When the eggs are cooked dot the shakshuka with small dollops of the creamy feta and scatter with herbs. Serve with warm flatbreads or crusty bread.



  • For the Green Eggs & Ham
  • olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tsp cumin seeds, lightly bashed
  • ½ tsp sweet paprika
  • 1 courgette, coarsely grated
  • 250g Cavolo Nero or kale, tough stalks/stems removed and leaves chopped or shredded
  • 100ml vegetable stock or water
  • ½ lemon, for squeezing
  • 120g baby spinach leaves
  • 4 eggs
  • 1-2 tbsp N’duja
  • sea salt and freshly ground pepper
  • To Serve
  • 100g feta
  • 2-3 tbsp Greek yoghurt
  • ½ lemon, zest and for squeezing
  • large handful of fresh coriander or parsley, chopped