Servings
Font
Back
Green Shakshuka
5 from 8 votes

Green Shakshuka

This spring Green Shakshuka is a fresh, veggie-packed twist on the classic egg dish which is perfect to enjoy with crusty bread! Great for a leisurely brunch, lunch or a simple, nutritious dinner.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 3 servings
Calories: 291 kcal
Course: Breakfast, Lunch, Dinner, Brunch
Cuisine: Middle Eastern

Ingredients

  • 1 tablespoon olive oil (divided)
  • 2 heaping cups mushroom chopped, mixed varieties
  • 1 teaspoon salt (divided)
  • 1 cup leek (white part only chopped (from 3 medium))
  • 1 cup asparagus (bottoms trimmed, chopped)
  • 1 cup pea (blanched (see notes))
  • 1 cup vegetable broth
  • 6 egg
  • 3 tablespoons feta cheese crumbled
  • Za’atar or black pepper

Instructions

    Cup of Yum
  1. Heat half of the oil In a large skillet over medium heat, add mushrooms and ¼ teaspoon of salt. Cook mushrooms for 7-10 minutes, stirring every 2 minutes to allow the edges to evenly caramelize. Remove from the pan.
  2. Add the remaining oil, leeks and ¼ teaspoon of salt to the same pan and cook until aromatic, about 3 minutes.
  3. Add asparagus, mix to combine and cover to steam, 4-5 mins.
  4. While asparagus steams, blend peas, veggie broth and ¼ teaspoon salt in a high speed blender until smooth.
  5. Return mushrooms to pan, add pea broth & stir to combine. Allow the broth to slightly reduce.
  6. Make 6 holes and gently drop in the eggs, keeping the yolks intact; sprinkle eggs with remaining ¼ teaspoon of salt.
  7. Cover and simmer on medium-low, 5 to 6 minutes, or until the egg whites are cooked through and no longer runny.
  8. Remove from the heat; top with feta and a sprinkle of za’atar.

Notes

  • *Super umami mushrooms like trumpet, shiitake & oyster are great for this dish.
  • • Frozen peas can be pureed without pre-blanching; fresh peas must be blanched• Za’atar can be skipped, but a crack of fresh black pepper is suggested in its place• Serve with toasted bread or pita
  •  

Nutrition Information

Serving 2eggs, 3/4 cup veggies Calories 291kcal (15%) Carbohydrates 16g (5%) Protein 20g (40%) Fat 16g (25%) Saturated Fat 5g (25%) Cholesterol 380mg (127%) Sodium 724mg (30%) Fiber 5g (20%) Sugar 6g (12%)

Nutrition Facts

Serving: 3 servings

Amount Per Serving

Calories 291

% Daily Value*

Serving 2eggs, 3/4 cup veggies
Calories 291kcal 15%
Carbohydrates 16g 5%
Protein 20g 40%
Fat 16g 25%
Saturated Fat 5g 25%
Cholesterol 380mg 127%
Sodium 724mg 30%
Fiber 5g 20%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.