Green Shakshuka Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 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
Description
The Green Shakshuka Recipe layers sautéed farmer's sausage and onions with spices like Aleppo pepper and cumin, creating a robust savory base. Chopped baby spinach is added and cooked until wilted, giving the dish its distinctive green color and slightly earthy flavor. Poached eggs nestled on top provide creamy, runny yolks that enrich the dish. A bright, herby lemon dill pesto provides fresh notes and pine nuts sprinkled on top add a subtle crunch. The eggs are cooked gently covered, preserving their tender texture and ensuring the whites are set without overcooking.
This preparation is served warm, with the rich eggs and sausage balanced by fresh herbs and spinach. It fits well as a satisfying breakfast or brunch option, particularly when you want a protein-packed dish with vibrant green flavors. It can also be accompanied by bread to scoop up the sauce and eggs.
Ingredients
Lemon Dill Pesto
- ¼ cup parsley packed
- 2 tablespoons dill fresh (dill
- 2 tablespoons pine nuts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice fresh is best
- 1 clove garlic minced
- 1 pinch salt sea salt
- 1-2 tablespoons water as needed
Green Eggs and Ham Shakshuka
- 2 tablespoons olive oil
- 1 medium onion minced
- 1 ½ cups sausage small diced, farmer's
- 2 cloves garlic minced
- 1 teaspoon Aleppo pepper
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- 10 ounces baby spinach chopped
- 2 tablespoons water
- 4 large egg
- black pepper to serve
- pine nuts to serve
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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