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Get the Recipe Green Shakshuka with Kale, Leeks, Artichokes, & Feta
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 229 kcal
Course:
Breakfast
Cuisine:
North African
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.