Green Shakshuka
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
219 kcal
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Course
Breakfast
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Cuisine
Mediterranean, Middle Eastern
Green Shakshuka
Description
Green Shakshuka features a sautéed mix of onion, green bell pepper, garlic, cilantro, dill, and curly kale. Seasoned simply with cumin, salt, and pepper, the greens are cooked until tender but not wilted, creating a vibrant base. Eggs are cracked into nests formed in the skillet, then gently cooked under a lid until the whites set and yolks reach desired doneness. The combination of fresh herbs and mild spices lends a layered, vegetal flavor profile while the eggs add creaminess and substance.
The dish is served directly from the skillet topped with crumbled feta cheese, providing a tangy contrast. Crusty bread accompanies the shakshuka, useful for scooping the sauce and eggs, enhancing the tactile dining experience.
Leftovers should be stored airtight in the refrigerator and reheated carefully on the stovetop with a bit of water to maintain moisture. Due to the eggs, freezing the completed dish is not recommended; however, the vegetable base can be cooked ahead and frozen separately. Using a heavy-bottomed skillet helps distribute heat evenly for consistent cooking.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped, small
- 1 green bell pepper chopped
- 2 garlic minced, cloves
- ¼ cup cilantro chopped
- 2 tablespoons dill chopped
- 4 cups curly kale chopped
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup water
- 6 egg
- 2 tablespoons feta cheese for serving, crumbled
- bread for serving, crusty
Instructions
- Heat the oil in a large skillet over medium heat, then add the onion and bell pepper. Cook until the vegetables are soft, 10 to 12 minutes.
- Add the garlic, cilantro and dill. Cook, stirring constantly, until fragrant, about 30 seconds longer.
- Add the kale, season with cumin, salt and pepper, and cook until they soften, but don’t wilt, about 2-4 minutes. Add the water and stir to combine.
- Using a wooden spoon or spatula, create 6 small nests between the vegetables. Gently crack the eggs into nests.
- Cover the pan with a fitted lid. Continue cooking the shakshuka until the egg whites are set and the yolks are cooked to your liking, 5 to 7 minutes.
- Serve the shakshuka right from the skillet with the feta cheese scattered on top. Serve with the crusty bread for dipping.
Notes
- Store leftovers in an airtight container in the refrigerator and reheat gently with a splash of water to prevent drying.
- Do not freeze the cooked shakshuka with eggs; instead, freeze the sautéed vegetable base separately for up to three months.
- Use a heavy skillet with even heat distribution to cook the shakshuka uniformly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1.5eggs | |
| Calories | 219kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 253mg | 84% |
| Sodium | 521mg | 22% |
| Potassium | 428mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 7284IU | 146% |
| Vitamin C | 89mg | 99% |
| Calcium | 264mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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