Green Shakshuka with Kale, Leeks, Artichokes, & Feta
User Reviews
5
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
229 kcal
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Course
Breakfast
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Cuisine
North African
Green Shakshuka with Kale, Leeks, Artichokes, & Feta
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Whether it’s for brunch or breakfast for dinner, this green shakshuka recipe with fresh kale, artichoke hearts, leeks, feta, and baked eggs is such a wholesome, easy meal. Prepared in an oven-safe skillet, it’s ready within 20 minutes! Serve your shakshuka with crusty bread to soak up all the flavors and egg yolk!
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Ingredients
- 2 Tablespoon butter unsalted
- 2 medium leek cleaned and white/light green parts quartered
- ½ cup yellow onion diced
- 1 Tablespoon Serrano pepper seeds removed, finely diced
- 4 garlic finely chopped, cloves
- salt to taste
- 1 teaspoon paprika
- ½ teaspoon cumin ground
- ⅛ teaspoon red pepper flakes or to taste
- black pepper to taste, freshly ground
- 3 cups kale finely chopped
- 14 ounce- can artichoke hearts chopped
- ⅓ cup cilantro chopped
- 4 egg
- ⅓ cup feta cheese crumbled
- Optional green onion sliced, for garnish
- Optional microgreens for garnish
Instructions
- Preheat oven to 350°F. Heat an oven-safe skillet over medium heat. Add butter and let melt. When it bubbles a bit, add leeks, onion, and serrano pepper. Let cook for 4-5 minutes until tender.
- Add garlic and spices; stir to coat. Add pinches of salt throughout the cooking process to layer in the flavor. Cook for 1-2 minutes, then add the kale and wilt for 30 seconds to a minute.
- Stir in the artichoke hearts, and add the cilantro.
- Using a spoon or measuring cup, create 4 small wells in the veggie mixture, to put the eggs into. Crack an egg directly into a well, or crack it into a small bowl and transfer one-by-one into each well. You can likely add up to 6 eggs, depending on your pan.
- Cover the skillet with foil and bake for 8-12 minutes, until egg whites are set. Once cooked as desired, top with feta crumbles and garnish with additional cilantro, green onions, or microgreens. Serve with bread for best results.
Equipments used:
Notes
- To cut the leeks:
- trim off the root end and top stems (where the white turns dark green). Cut lengthwise and lay on flat side. Cut lengthwise again and then dice.
- Clean properly
- by placing cut pieces in a bowl of water and stir around to remove any dirt and sand. Drain and rinse.
- To cut the leeks: trim off the root end and top stems (where the white turns dark green). Cut lengthwise and lay on flat side. Cut lengthwise again and then dice. Clean properly by placing cut pieces in a bowl of water and stir around to remove any dirt and sand. Drain and rinse.
Nutrition Information
Show Details
Calories
229kcal
(11%)
Carbohydrates
17g
(6%)
Protein
11g
(22%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.2g
(10%)
Cholesterol
190mg
(63%)
Sodium
611mg
(25%)
Potassium
393mg
(8%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
6413IU
(128%)
Vitamin C
58mg
(64%)
Calcium
256mg
(26%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 190mg | 63% |
| Sodium | 611mg | 25% |
| Potassium | 393mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 6413IU | 128% |
| Vitamin C | 58mg | 64% |
| Calcium | 256mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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