Green Shakshuka
User Reviews
5
-
Prep Time
15 mins
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Cook Time
15 mins
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Servings
2
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Calories
494 kcal
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Course
Main Course
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Cuisine
Greek
Green Shakshuka
Description
Green Shakshuka begins by thoroughly washing and roughly chopping a combination of leafy greens such as spinach, fennel tops, dandelion, amaranth, sorrel, and lamb's quarters. Leeks and sliced garlic are sautéed in extra virgin olive oil before the greens are gradually added to the pan. The greens cook down for 8-10 minutes until wilted and the moisture mostly evaporates. Four wells are made in the greens, and eggs are cracked into these spaces. Covered and gently cooked for 2-3 minutes, the eggs become softly set with a delicate texture.
The final dish has a mix of tender greens flavored subtly by leeks and garlic with lightly poached eggs nestled within. It is seasoned with sea salt, fresh black pepper, and a sprinkle of chili flakes for mild heat. The colors are bright and natural.
This shakshuka variation is satisfying for a nutritious meal and highlights fresh seasonal greens. It can be adjusted by substituting different leafy greens depending on availability. The eggs provide protein to complement the vegetable-rich base.
Note that nutritional values may vary by ingredient choice. Thorough washing and draining of greens is important for texture and cleanliness.
Ingredients
- ¼ cup extra virgin olive oil
- 2 leek sliced
- 1 garlic sliced, clove
- 2 lbs greens spinach, fennel tops, dandelion, amaranth, sorrel, lamb's quarters
- 4 egg free-range, organic
- salt sea salt
- black pepper freshly ground
- chili flakes
Instructions
- Thoroughly wash the greens in plenty of water. Place greens in a colander to drain. Trim the hard parts and roughly chop them.
- Heat the olive oil in a large skillet with a lid.Add the leeks and garlic saute over medium heat for 2-3 minutes.
- Gradually add the greens to the pan and continue sauteing for 8-10 minutes until they wilt and most of the liquids evaporate.
- With a wooden spoon, create four spaces among the greens.Carefully break the eggs and pour them into the wells.
- Close the lid, and cook for 2-3 minutes until the eggs are softly cooked.
- Serve two eggs and a generous scoop or two of greens in a pasta bowl or plate per person-season with sea salt and a sprinkle of chili flakes.
Notes
- Use approximately 2 pounds of thoroughly washed and drained greens to ensure proper texture.
- Fresh seasonal greens like kale, spinach, or Swiss chard can be substituted according to availability.
- Washing greens thoroughly helps remove grit and ensures a clean final dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 28g | 9% |
| Protein | 18g | 36% |
| Fat | 36g | 55% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 327mg | 109% |
| Sodium | 261mg | 11% |
| Potassium | 1068mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 7112IU | 142% |
| Vitamin C | 116mg | 129% |
| Calcium | 164mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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