5 from 9 votes
Green Shakshuka
This green shakshuka is packed with fresh veggies and power greens like baby spinach and kale and has poached eggs nestled in. It comes together quickly in just one pan and can be served any time of the day!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
3
Calories:
355 kcal
Course:
Breakfast, Lunch
Cuisine:
Middle Eastern
Ingredients
- 2 Tablespoons olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 medium zucchini finely diced
- 3 teaspoons cumin
- 1 teaspoon Coriander
- ½ teaspoon salt plus more to taste, sea salt
- ¼ teaspoon black pepper ground
- 4 cups baby spinach
- 4 cups curly kale
- lemon juice from ½ lemon
- 4-5 egg
- ¼ cup cilantro chopped, for serving
- ½ cup feta cheese for serving
- avocado for serving
- green onion for serving
Instructions
- Heat oil in a large skillet over medium heat. Add onion to the skillet and cook until onions are soft and fragrant – about 5 to 10 minutes. Add garlic and zucchini and sauté for 2-3 more minutes.
- Add cumin, coriander, salt and pepper. Give the mixture a stir and cook for about 1 minute more.
- Add spinach and kale a few cups at a time, until they begin to wilt. Add lemon juice and stir to combine.
- Reduce heat to low and create 4-5 wells in the greens mixture, then crack the eggs into each well. Cover and let the eggs cook for about 5 minutes, or until the egg whites are completely cooked through. Remove skillet from heat, uncover and sprinkle feta and cilantro on top and let sit for 1-2 minutes before serving.
- Spoon 1-2 eggs along with a big serving of greens onto each plate. Garnish with extra feta cheese, fresh cilantro, green onion and avocado. Serve with toast, veggies or over a whole grain like quinoa or brown rice for a complete meal.
Cup of Yum
Notes
- Vegetables – The fun thing about shakshuka is that you can customize it! Don’t love zucchini? Swap it with another veggie of choice like brussels sprouts. Want to use different greens, go for it!
- Need it to be dairy-free? The feta adds a lovely creaminess to the dish, but if you’re dairy-free or paleo, you can easily leave the cheese out.
Nutrition Information
Serving
1/3 of recipe
Calories
355kcal
(18%)
Carbohydrates
19g
(6%)
Protein
19g
(38%)
Fat
30g
(46%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
16g
(80%)
Cholesterol
332mg
(111%)
Sodium
839mg
(35%)
Potassium
999mg
(21%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 355
% Daily Value*
| Serving | 1/3 of recipe | |
| Calories | 355kcal | 18% |
| Carbohydrates | 19g | 6% |
| Protein | 19g | 38% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 332mg | 111% |
| Sodium | 839mg | 35% |
| Potassium | 999mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.