Green Shakshuka Recipe
User Reviews
5.0
177 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
599 kcal
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Course
Breakfast
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Cuisine
North American
Green Shakshuka Recipe
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This green shakshuka is a modern twist on shakshuka that brings a burst of delicious vibrancy and nutrition to brunch. Spinach absorbs the savory-smoky flavors from caramelized onions, warming spices, garlic, and farmers' sausage, while eggs poach to oozy-yolk perfection. Finish off this one-pot meal with lively lemon dill pesto and a sprinkle of pine nuts for an impressive, easy, and irresistible meal!
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Ingredients
Lemon Dill Pesto
- ¼ ¼ cup parsley packed
- 2 2 tablespoons EACH: fresh dill, pine nuts, and olive oil
- 1 1 tablespoon lemon juice fresh is best
- 1 1 clove garlic minced
- 1 1 pinch sea salt
- 1-2 1-2 tablespoons water as needed
Green Eggs and Ham Shakshuka
- 2 2 tablespoons olive oil
- 1 1 medium onion minced
- 1 ½ 1 ½ cups small diced farmer's sausage
- 2 2 cloves garlic minced
- 1 1 teaspoon Aleppo pepper
- ½ ½ teaspoon EACH: ground cumin and sea salt
- 10 10 ounces baby spinach chopped
- 2 2 tablespoons water
- 4 4 large eggs
- Black pepper and pine nuts to serve
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Instructions
- Place all the ingredients for the lemon dill pesto into a small blender or food processor and process until everything is finely minced, but not completely smooth. If you'd like a thinner pesto, add a little splash of water.
- Heat the olive oil in a medium-sized frying pan over medium heat. Add the onion and cook for 5 minutes, until it's starting to brown. Add the sausage to the pan and cook through, about 5 minutes. Add the garlic, Aleppo pepper, cumin, and sea salt and cook for 1 minute, until the spices are fragrant.
- Add the spinach to the pan and let it wilt, working in batches if needed. Stir well and season to taste with extra salt and pepper, if you'd like.
- Take the pan off the heat and mix the water into the spinach. Crack the 4 eggs on top of the spinach, put the pan back on the heat, and cover the pan. Cook the eggs for 2-3 minutes, until the whites are set and the yolks are still runny.
- Sprinkle some black pepper over the eggs and serve with some pine nuts and the lemon dill pesto.
Nutrition Information
Show Details
Serving
1 serving = ¼ of the recipe
Calories
599kcal
(30%)
Carbohydrates
28g
(9%)
Protein
23g
(46%)
Fat
48g
(74%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
11g
Monounsaturated Fat
27g
Trans Fat
1g
Cholesterol
376mg
(125%)
Sodium
579mg
(24%)
Potassium
1281mg
(37%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
19309IU
(386%)
Vitamin C
272mg
(302%)
Calcium
376mg
(38%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 599kcal | 30% |
| Carbohydrates | 28g | 9% |
| Protein | 23g | 46% |
| Fat | 48g | 74% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 1g | 50% |
| Cholesterol | 376mg | 125% |
| Sodium | 579mg | 24% |
| Potassium | 1281mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 19309IU | 386% |
| Vitamin C | 272mg | 302% |
| Calcium | 376mg | 38% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
177 reviews
Excellent
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