Green Shakshuka Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
4 people
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Calories
2296 kcal
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Course
Breakfast
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Cuisine
Mediterranean
Green Shakshuka Recipe
Description
This Green Shakshuka Recipe highlights a medley of greens such as Brussels sprouts, kale, and spinach cooked in olive oil with aromatics like garlic and red onion. Seasoned with Aleppo pepper, coriander, cumin, and brightened with lemon juice, the sautéed vegetables develop a tender texture with slight char on the Brussels sprouts. Eggs are cracked into wells within the greens and gently cooked until just set, combining creamy yolks with the lightly spiced vegetables. The dish is garnished with fresh green onions, parsley, and crumbled feta, adding freshness and richness.
The recipe allows for variations in greens and optional additions like harissa or dukkah to adjust spice levels or flavors. Leftover greens can be cooked ahead and reheated before adding eggs, making this a practical option for meal prep. Serve this shakshuka alone or with bread to scoop up the runny egg and greens.
The cooking method involves layering and wilting the greens, ensuring even cooking without over-softening, preserving some texture in the Brussels sprouts and leafy vegetables. The combination of spices offers complexity without overpowering the mild greens.
Ingredients
- ¼ cup extra virgin olive oil more for later
- 8 ounces Brussels sprouts trimmed and thinly sliced
- kosher salt
- ½ red onion finely chopped, large
- 3 garlic minced, cloves
- 1 kale thick veins and stems removed, chopped, large bunch (8 ounces
- 2 cups spinach baby, about 2.5 ounces
- 1 tsp Aleppo pepper (or ½ tsp crushed red pepper flakes)
- 1 tsp Coriander
- ¾ tsp cumin
- lemon juice of ½ lemon
- 4 egg large
- 1 green onion trimmed and chopped, both white and green parts
- parsley fresh, handful, for garnish
- feta cheese crumbled, for garnish
Instructions
- In a 10-inch pan or skillet with a lid, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the sliced brussels sprouts and sprinkle with a dash of kosher salt. Cook for about 5 to 6 minutes, tossing occasionally until they soften and gain some color (I like a little bit of char).
- Reduce the heat to medium. Add the onions and garlic, and cook, tossing regularly for 3 to 4 minutes until softened (don’t let the garlic burn though, manage the heat as you need to).
- Add the kale and toss for 5 minutes until it wilts a little (you may have to add it to the pan in stages). Add the spinach and toss to combine. Season with a pinch of kosher salt.
- Add the spices and toss to combine. Add ½ cup of water. Turn the heat to medium-low. Cover and let cook for about 8 to 10 minutes until the kale has completely wilted. Stir in the lemon juice.
- Using a spoon, make 4 wells. Crack an egg into each well and season each egg with a bit of salt. Cover the pan and cook for another 4 minutes or until the eggs have settled to your liking (I like a runny yoke).
- Remove from the heat. Add another drizzle of extra virgin olive oil if you like. Garnish with the fresh green onions, parsley and some creamy feta. Serve immediately with your favorite bread or warm pita.
Notes
- Substitute collard greens or Swiss chard for kale and spinach if preferred.
- Add diced zucchini or blanched broccoli florets for extra texture and variety.
- Mix in harissa paste before adding eggs to increase heat and depth of flavor.
- Complete the dish with a sprinkle of nutty dukkah to add a crunchy Egyptian-inspired finish.
- Cook the green mixture in advance and refrigerate; reheat gently and add eggs when ready to serve.
- Store leftovers in a covered container in the refrigerator for up to 2 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 2296 kcal
% Daily Value*
| Calories | 229.6kcal | 11% |
| Carbohydrates | 9.8g | 3% |
| Protein | 9g | 18% |
| Fat | 18.2g | 28% |
| Saturated Fat | 3.3g | 17% |
| Cholesterol | 163.7mg | 55% |
| Sodium | 96.4mg | 4% |
| Potassium | 464mg | 10% |
| Fiber | 3g | 12% |
| Vitamin A | 3525.1IU | 71% |
| Vitamin C | 71.8mg | 80% |
| Calcium | 98.6mg | 10% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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