Servings
Font
Back
Green Shakshuka with Kale, Leeks, Artichokes, & Feta
5 from 15 votes

Green Shakshuka with Kale, Leeks, Artichokes, & Feta

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!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 229 kcal
Course: Breakfast
Cuisine: North African

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

    Cup of Yum
  1. 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.
  2. 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. 
  3. Stir in the artichoke hearts, and add the cilantro.
  4. 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.
  5. 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.

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

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: 4 servings

Amount Per Serving

Calories 229

% 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.