Green Shakshuka
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Servings
5
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Calories
248 kcal
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Course
Breakfast
Green Shakshuka
Description
This Green Shakshuka recipe replaces traditional tomato sauce with a spinach and herb base, seasonings include cumin, coriander, and fresh cilantro for a bright, earthy flavor. Spinach is sautéed and then pressed to remove excess moisture before being mixed with shallots, garlic, and spices. Half the mixture is pureed to create a smooth texture, which is combined back with whole spinach for body.
The skillet mixture is arranged to make small wells where large eggs are cracked and cooked briefly until the whites set but the yolks remain soft. A small amount of water is added and the skillet covered to help gently steam the eggs. Queso fresco crumbles provide a mild, tangy contrast, and avocado slices add richness. The finishing touch of micro cilantro leaves offers a fresh herbal note.
This dish serves well as a hearty breakfast or light dinner, delivering a combination of silky eggs, spiced spinach, and fresh toppings. It embraces a savory green flavor profile without heavy sauces, allowing the spinach and herbs to stand out. The technique ensures eggs remain tender and the texture varied with both blended and whole greens.
Ingredients
- 3 ½ tablespoons olive oil extra virgin, divided
- 1 pound baby spinach
- 1 onion or shallot, minced
- 1 garlic thinly sliced clove
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- ½ bunch cilantro chopped
- 5 egg large
- ¼ cup water
- ½ cup queso fresco crumbled, divided
- ½ avocado thinly sliced
- salt to taste
- black pepper to taste
- cilantro micro or more leaves, for garnish
Instructions
- Place a large skillet over medium heat and add 1 tablespoon oil. Add spinach and sauté until wilted, 3 to 4 minutes.
- Transfer to a colander and drain excess water by pressing into the spinach with the back of a wooden spoon (squeezing out with your hands if needed). Set aside.
- Place skillet back over heat and add 1 ½ tablespoons oil. Add shallots and garlic and sauté for 2 to 3 minutes. Add cumin and coriander, continue to sauté for 1 to 2 minutes and season with salt and pepper.
- Add spinach back to skillet and lightly season with salt and pepper Sauté for 1 minute. Stir in cilantro.
- Transfer half of the mixture to a food processor and puree with remaining 1 tablespoon oil, until mixture is smooth. Pour puree back into the skillet and stir to combine. Spread mixture into an even layer and create 5 wells in the spinach mixture.
- Carefully crack an egg into each well and cook mixture for 2 to 3 minutes.
- Pour water around the edge of the skillet and cover for about 2 minutes, allowing the mixture to steam and the egg whites to set.
- Remove lid and sprinkle with half of cheese. Lightly season with salt and pepper.
- Remove shakshuka from stove and lightly season with salt and pepper. Sprinkle remaining cheese on top. Finish with sliced avocado and more cilantro.
- Serve immediately with toasted baguette or pita.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 172mg | 57% |
| Sodium | 231mg | 10% |
| Potassium | 711mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 8936IU | 179% |
| Vitamin C | 28mg | 31% |
| Calcium | 196mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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