Green Shakshuka

Why You’ll Love This Recipe

• Nutrient-Packed: Loaded with a variety of greens like kale, spinach, and leeks, this dish provides a substantial dose of vitamins and minerals.

• Flavorful and Satisfying: The combination of sautéed vegetables, fresh herbs, and creamy eggs creates a harmonious blend of textures and tastes that is both hearty and delicious.

• Quick and Easy: With simple ingredients and one-pan preparation, this recipe comes together in about 30 minutes, making it ideal for busy mornings or weeknight dinners.

Ingredients

• 2 tablespoons olive oil

• 1 leek, white and light green parts only, thinly sliced

• 2 garlic cloves, minced

• 1 cup frozen peas

• 4 cups chopped kale, stems removed

• 1/4 cup fresh cilantro, chopped

• 1/4 cup fresh mint leaves, chopped

• 1 teaspoon ground cumin

• Salt and freshly ground black pepper, to taste

• 1/4 cup sour cream or Greek yogurt

• Juice of 1/2 lime

• 4 large eggs

• Crumbled feta cheese and additional fresh herbs, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the sliced leek and cook until softened, about 4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

2. Add Vegetables: Mix in the frozen peas and cook for 2 minutes. Add the chopped kale, cilantro, and mint, stirring well. Season with ground cumin, salt, and pepper. Continue to cook until the kale is wilted, approximately 3-4 minutes.

3. Incorporate Creaminess: Reduce the heat to low and stir in the sour cream or Greek yogurt and lime juice, ensuring the vegetables are well-coated.

4. Add Eggs: Using a spoon, create four small wells in the vegetable mixture. Crack an egg into each well, seasoning the eggs with a pinch of salt.

5. Cook Eggs: Cover the skillet and cook over low heat until the egg whites are set but the yolks remain runny, about 5-7 minutes. For firmer yolks, cook an additional 2-3 minutes.

6. Serve: Once the eggs are cooked to your preference, remove from heat. Garnish with crumbled feta cheese and additional fresh herbs. Serve immediately with crusty bread or warm pita for dipping.

Servings and Timing

• Servings: This recipe yields 4 servings.

• Preparation Time: Approximately 10 minutes.

• Cooking Time: Approximately 20 minutes.

Variations

• Green Selection: Feel free to substitute or add other greens such as spinach, Swiss chard, or collard greens based on your preference or availability.

• Spice Level: For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce when sautéing the vegetables.

• Cheese Options: While feta adds a tangy flavor, you can experiment with goat cheese or ricotta for a different taste profile.

Storage/Reheating

• Storage: Allow the shakshuka to cool completely before transferring to an airtight container. Store in the refrigerator for up to 2 days.

• Reheating: Reheat gently in a skillet over low heat until warmed through. To prevent overcooking the eggs, consider removing them before reheating and adding them back just before serving.

FAQs

What is green shakshuka?

Green shakshuka is a variation of the traditional tomato-based shakshuka, featuring green vegetables and herbs as the base instead of tomatoes.

Can I make this dish vegan?

Yes, by omitting the eggs and dairy, and substituting with plant-based alternatives, you can create a vegan version of green shakshuka.

What type of pan is best for cooking shakshuka?

A large, heavy-bottomed skillet with a lid, such as a cast-iron pan, is ideal for even heat distribution and cooking.

Can I prepare the vegetable base in advance?

Yes, you can prepare the vegetable mixture ahead of time and refrigerate it. When ready to serve, reheat it in a skillet and add the eggs to cook.

Is it necessary to cover the pan while cooking the eggs?

Covering the pan helps cook the eggs evenly by trapping steam, ensuring the whites are set while keeping the yolks runny.

What can I serve alongside green shakshuka?

Crusty bread, pita, or naan are excellent for dipping. A side of fresh salad or roasted potatoes also complements the dish well.

How can I adjust the consistency of the dish?

If the mixture seems too thick, add a splash of vegetable broth or water. If too thin, let it simmer uncovered for a few minutes to reduce.

Can I freeze leftover shakshuka?

It’s not recommended to freeze shakshuka with eggs, as the texture may change. However, you can freeze the vegetable base and add fresh eggs when reheating.

Green Shakshuka

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• Author: Julia
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

Green Shakshuka is a fresh and flavorful twist on the classic Middle Eastern dish, packed with nutrient-rich greens like kale, spinach, and leeks. This one-pan meal is perfect for breakfast, brunch, or a light dinner, offering a delicious blend of sautéed vegetables, fragrant herbs, and poached eggs. Ready in just 30 minutes, it’s a quick, satisfying, and wholesome dish the whole family will love.

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Ingredients

• 2 tablespoons olive oil
• 1 leek (white and light green parts only), thinly sliced
• 2 garlic cloves, minced
• 1 cup frozen peas
• 4 cups chopped kale (stems removed)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 1/4 cup sour cream or Greek yogurt
• Juice of 1/2 lime
• 4 large eggs
• Crumbled feta cheese and additional fresh herbs, for garnish

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Instructions

1. Sauté Aromatics – Heat olive oil in a large skillet over medium heat. Add the leek and cook until softened (about 4 minutes). Stir in minced garlic and cook for 1 more minute.
2. Add Vegetables – Mix in frozen peas and cook for 2 minutes. Add chopped kale, cilantro, and mint. Season with cumin, salt, and pepper. Cook until kale is wilted (about 3-4 minutes).
3. Incorporate Creaminess – Reduce heat to low and stir in sour cream or Greek yogurt along with lime juice.
4. Add Eggs – Create four small wells in the mixture. Crack an egg into each well and season with salt.
5. Cook Eggs – Cover skillet and cook on low until egg whites are set but yolks remain runny (5-7 minutes). Cook longer for firmer yolks.
6. Serve – Remove from heat, garnish with feta and fresh herbs. Serve with crusty bread or warm pita.

Notes

• Variations – Swap kale for spinach, Swiss chard, or collard greens. Add red pepper flakes for spice. Try goat cheese or ricotta instead of feta.
• Storage – Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheating – Warm in a skillet over low heat. Remove eggs before reheating to avoid overcooking.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean