Green Shakshuka

Name: Green Shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium-sized yellow onion; 2 cloves garlic; 1/2 -1 Jalapeño; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 leek; 4 spears asparagus; 100 grams or 1 cup mung bean sprouts; 2 green onions; 100 grams or 1 cup baby beet greens; 100 grams or 1 cup stinging nettles; 100 grams or 1 cup baby spinach; 50 grams or 1/2 cup wild garlic; 2 sprigs fresh oregano; 4 eggs; 2 tablespoons chopped parsley; Salt and freshly ground black pepper; hot sauce; crusty bread

User Reviews

4.7

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
189 kcal
Course
Main Course, Breakfast
Cuisine
Middle Eastern

Green Shakshuka

Maisie Perez

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Spring Green Shakshuka is a versatile one-pot breakfast (or dinner) meal packed with nutrients and vitamins! Ready in less than 30 minutes.

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Ingredients

Servings

2 tablespoons olive oil
1 medium-sized yellow onion chopped
2 cloves garlic minced
1/2 -1 Jalapeño with seeds for extra spiciness (otherwise, removed), chopped
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 leek chopped
4 spears asparagus chopped
100 grams or 1 cup mung bean sprouts
2 green onions chopped
100 grams or 1 cup baby beet greens
100 grams or 1 cup stinging nettles chopped, leaves only
100 grams or 1 cup baby spinach
50 grams or 1/2 cup wild garlic chopped
2 sprigs fresh oregano chopped, or 1 teaspoon dry
4 eggs
2 tablespoons chopped parsley to garnish
Salt and freshly ground black pepper
hot sauce to serve (optional)
crusty bread to serve (optional)

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Instructions

Heat olive oil in a large skillet or cast iron pan over medium heat. Sautéing chopped onion, garlic and jalapeno until soft, for about 3 minutes. Add ground cumin and smoked paprika and cook for 1 more minute, stirring frequently.
Add chopped leek, asparagus, mung bean sprouts, green onions, baby beet greens, stinging nettles, baby spinach, wild garlic and oregano. Sauté until the liquid evaporates, stirring occasionally, for about 8 minutes.
Make wells in the green mass and poach eggs into them. Cook until the eggs are done. You can cover the skillet with a lid for a quicker result. Garnish with chopped parsley and season with salt and freshly ground black pepper to taste. Serve with hot sauce of your choice (I used homemade sriracha sauce) and fresh crusty bread (optional). Enjoy!

Notes

Store leftovers in the fridge for up to 2 days.

Nutrition Information

Show Details

Calories 189kcal (9%) Carbohydrates 13g (4%) Protein 9g (18%) Fat 11g (17%) Saturated Fat 2g (10%) Cholesterol 163mg (54%) Sodium 148mg (6%) Potassium 631mg (18%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 5535IU (111%) Vitamin C 27.9mg (31%) Calcium 244mg (24%) Iron 4.2mg (23%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 189 kcal

% Daily Value*

Calories	189kcal	9%
Carbohydrates	13g	4%
Protein	9g	18%
Fat	11g	17%
Saturated Fat	2g	10%
Cholesterol	163mg	54%
Sodium	148mg	6%
Potassium	631mg	13%
Fiber	5g	20%
Sugar	3g	6%
Vitamin A	5535IU	111%
Vitamin C	27.9mg	31%
Calcium	244mg	24%
Iron	4.2mg	23%