04/10/2026
Spring Shakshuka Alert! 🚨
30min & your best Grove Avocado Oil bottle is all you need to cook this easy One-pan Spring Shakshuka recipe. Recipe below 👇
🍴INGREDIENTS (Serves 4)
For the skillet:
- 600g baby potatoes, cut into 2cm pieces
- 1 brown onion, finely sliced
- 1 leek, sliced
- 1 bunch asparagus, cut into 3–4cm pieces
- 2 large handfuls baby spinach
- ⅓ cup vegetable or chicken stock
- 4 eggs
- 100g feta, crumbled
- 3 tbsp Grove Extra Virgin Avocado Oil
- 2 tbsp fresh mint, roughly chopped
- 2 tbsp fresh parsley, roughly chopped
- 2 tbsp fresh dill
- Salt and freshly ground black pepper
- Pinch of chilli flakes, optional
Gherkin & herb dressing:
- 3 small gherkins, finely chopped
- 1 tbsp gherkin brine
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 3 tbsp Grove Extra Virgin Avocado Oil
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped dill
- 1 tbsp finely chopped mint
- Freshly ground black pepper
🍴METHOD
1. Cook the potatoes. Boil for 7–8 minutes until just tender, then drain. Heat Grove Avocado Oil in a large ovenproof skillet and cook the potatoes for 8–10 minutes until golden.
2. Add the vegetables. Add onion and leek and cook for 3–4 minutes. Add asparagus, followed by spinach. Pour in the stock and toss gently.
3. Add the eggs. Make four wells and crack in the eggs. Season, then cover and cook for 5–7 minutes, or bake at 190°C for 6–8 minutes, until the whites are set and yolks remain soft.
4. Make the dressing. Mix all dressing ingredients together.
5. Finish. Scatter over feta and fresh herbs, spoon generously with the gherkin dressing and finish with fresh lemon zest.
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