Get the Recipe Green Shakshuka with Kale, Leeks, Artichokes, & Feta

Name: Get the Recipe Green Shakshuka with Kale, Leeks, Artichokes, & Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 2 Tablespoon unsalted butter; 2 2 medium leeks; ½ ½ cup yellow onion; 1 1 Tablespoon Serrano pepper; 4 4 garlic cloves; salt; 1 1 teaspoon paprika; ½ ½ teaspoon ground cumin; ⅛ ⅛ teaspoon red pepper flakes; freshly ground black pepper; 3 3 cups kale; 14 14 ounce- can artichoke hearts; ⅓ ⅓ cup cilantro; 4 4 eggs; ⅓ ⅓ cup crumbled Feta cheese; Optional green onion; Optional microgreens

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
229 kcal
Course
Breakfast
Cuisine
North African

Get the Recipe Green Shakshuka with Kale, Leeks, Artichokes, & Feta

Uri Fleming

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Whether it’s for brunch or breakfast for dinner, this green shakshuka recipe with fresh kale, artichoke hearts, leeks, feta, and baked eggs is such a wholesome, easy meal. Prepared in an oven-safe skillet, it’s ready within 20 minutes! Serve your shakshuka with crusty bread to soak up all the flavors and egg yolk!

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Ingredients

Servings

2 2 Tablespoon unsalted butter
2 2 medium leeks cleaned and white/light green parts quartered*
½ ½ cup yellow onion diced
1 1 Tablespoon Serrano pepper seeds removed, finely diced
4 4 garlic cloves finely chopped
salt to taste
1 1 teaspoon paprika
½ ½ teaspoon ground cumin
⅛ ⅛ teaspoon red pepper flakes or to taste
freshly ground black pepper to taste
3 3 cups kale finely chopped
14 14 ounce- can artichoke hearts chopped
⅓ ⅓ cup cilantro chopped
4 4 eggs
⅓ ⅓ cup crumbled Feta cheese
Optional green onion sliced, for garnish
Optional microgreens for garnish

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Instructions

Preheat oven to 350°F. Heat an oven-safe skillet over medium heat. Add butter and let melt. When it bubbles a bit, add leeks, onion, and serrano pepper. Let cook for 4-5 minutes until tender.
Add garlic and spices; stir to coat. Add pinches of salt throughout the cooking process to layer in the flavor. Cook for 1-2 minutes, then add the kale and wilt for 30 seconds to a minute.
Stir in the artichoke hearts, and add the cilantro.
Using a spoon or measuring cup, create 4 small wells in the veggie mixture, to put the eggs into. Crack an egg directly into a well, or crack it into a small bowl and transfer one-by-one into each well. You can likely add up to 6 eggs, depending on your pan.
Cover the skillet with foil and bake for 8-12 minutes, until egg whites are set. Once cooked as desired, top with feta crumbles and garnish with additional cilantro, green onions, or microgreens. Serve with bread for best results.

Equipments used:

Notes

To cut the leeks:
trim off the root end and top stems (where the white turns dark green). Cut lengthwise and lay on flat side. Cut lengthwise again and then dice.
Clean properly
by placing cut pieces in a bowl of water and stir around to remove any dirt and sand. Drain and rinse.
To cut the leeks: trim off the root end and top stems (where the white turns dark green). Cut lengthwise and lay on flat side. Cut lengthwise again and then dice. Clean properly by placing cut pieces in a bowl of water and stir around to remove any dirt and sand. Drain and rinse.

Nutrition Information

Show Details

Calories 229kcal (11%) Carbohydrates 17g (6%) Protein 11g (22%) Fat 14g (22%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.2g Cholesterol 190mg (63%) Sodium 611mg (25%) Potassium 393mg (11%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 6413IU (128%) Vitamin C 58mg (64%) Calcium 256mg (26%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 229 kcal

% Daily Value*

Calories	229kcal	11%
Carbohydrates	17g	6%
Protein	11g	22%
Fat	14g	22%
Saturated Fat	7g	35%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Trans Fat	0.2g	10%
Cholesterol	190mg	63%
Sodium	611mg	25%
Potassium	393mg	8%
Fiber	5g	20%
Sugar	4g	8%
Vitamin A	6413IU	128%
Vitamin C	58mg	64%
Calcium	256mg	26%
Iron	3mg	17%