Green Shakshuka

5 from 10 votes

Green shakshuka is a healthy and delicious meal that can be easily customized to suit individual tastes and preferences.

Prep Time20

Cook Time25

Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: All

Keyword: eggs, greens, shakshuka

Servings:

Calories: 237kcal

Author: Andrea Mut

Equipment

Large cast iron or sauté pan

Ingredients

3 tablespoon olive oil
½ teaspoon hot pepper flakes
2 leeks, white and light green parts only.
3 cloves fresh garlic, minced
4 cups chopped kale, stems removed, rinsed and chopped
¼ cup white wine
½ cup vegetable or chicken broth or water, plus more as needed.
2 medium jalapeno peppers, seeds removed, thinly sliced
2 cups asparagus, cut into 2 inch pieces
2 medium zucchini, thinly sliced or diced
1 teaspoon cumin, ground
1 teaspoon salt
¼ teaspoon freshly ground black pepper, or to taste
½ cup half and half cream, or coconut milk
½ cup fresh cilantro, chopped
5-6 large eggs
¼ cup fresh dill, chopped
¼ cup feta cheese, crumbled or more to taste
Fresh lime or lemon wedges (optional garnish)

Instructions

Trim root end and dark green tops of leeks. Cut in half lengthwise and rinse the sand out from between the layers. Slice thinly.
2 leeks, white and light green parts only.
Prepare the rest of the ingredients as indicated above.
Heat oil over medium heat. Add hot pepper flakes and leeks. Cook, stirring, until wilted. About 5 minutes
3 tablespoon olive oil, ½ teaspoon hot pepper flakes
Add garlic, kale, wine, and broth. Stir everything together and continue cooking for another 5 minutes or until kale is fully wilted.
3 cloves fresh garlic, minced, 4 cups chopped kale, stems removed, rinsed and chopped, ¼ cup white wine, ½ cup vegetable or chicken broth or water, plus more as needed.
Add jalapeno peppers, zucchini, asparagus, cumin and salt. Stir well and continue to cook for approximately 10 minutes or until the zucchini is soft.
2 medium jalapeno peppers, seeds removed, thinly sliced, 2 cups asparagus, cut into 2 inch pieces, 2 medium zucchini, thinly sliced or diced, 1 teaspoon cumin, ground, 1 teaspoon salt
Add half and half and cilantro. Stir to combine. Add more broth or water if it seems dry.
½ cup half and half cream, or coconut milk, ½ cup fresh cilantro, chopped
Make wells with the back of a spoon in the vegetable mixture, to hold the eggs. Crack eggs into wells. Sprinkle with salt and pepper.
5-6 large eggs, ¼ teaspoon freshly ground black pepper, or to taste
Cover and turn heat down to low. Simmer for approximately 6 minutes or until the eggs are cooked to your liking.
Sprinkle with fresh dill and feta cheese. Serve immediately with wedges of fresh lemon or lime (optional).
¼ cup fresh dill, chopped, ¼ cup feta cheese, crumbled or more to taste

Notes

Substitute cream with yogurt, sour cream, or coconut milk.
Other vegetable suggestions (approximately 4 cups total): broccoli, green pepper, green peas, edamame, green beans, snow peas, and other herbs such as parsley, basil or mint.
Other greens you can use (approximately 4 cups total): spinach, collard greens, Swiss chard, Napa or savoy cabbage sliced thinly instead of chopped.
NUTRITION FACTS are an estimate only and will vary depending on the combination of ingredients and number of eggs used.

Nutrition