Spinach Shakshuka
User Reviews
5.0
117 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
3 servings
-
Calories
287 kcal
-
Cuisine
Mediterranean
Spinach Shakshuka
Report
This spinach shakshuka is a modern twist on classic shakshuka - base of hearty greens with perfectly poached eggs. It's ready in 45 minutes and perfect for a power breakfast!
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Ingredients
- 3 tablespoons olive oil
- 8 oz Brussels sprouts trimmed, shaved or thinly sliced
- 2 shallots medium
- 2 garlic cloves minced
- 2 tomatillos chopped
- 2 teaspoons kosher salt divided
- 8 oz baby spinach packed
- ½ teaspoon cumin
- 1 teaspoon Coriander
- ½ teaspoon red pepper flakes substitute Aleppo pepper if you have some!
- 5 eggs large
- 2 tablespoons feta cheese crumbled, substitute goat cheese
Instructions
- Heat a medium skillet and add olive oil to it. Sauté the Brussels sprouts in the skillet until they reach a golden brown color (roughly 8 to 10 minutes)
- Now, add finely diced shallots and minced garlic and give it a good mix, taking care not to burn them. Sauté for about 2-3 minutes until aromatic.
- Add chopped tomatillos to the skillet to deglaze it, and allow to cook through for about 2-3 minutes. Add 1 teaspoon of salt at this stage and give it a good mix
- Add baby spinach to the skillet and stir well to combine with other ingredients. Cook down for about 2-3 minutes until the spinach wilts. Add the rest of the salt, cumin, coriander and red pepper flakes along with 1-2 tablespoons of water at this stage to create steam and mix well.
- Create six small indents in the base with the back of a spoon. Crack an egg into each indent, taking care not to break the yolk. Cook the eggs on low-medium heat for about 8-10 minutes to set the whites. Shakshuka is typically served with runny yolks, but you can cook the eggs to your liking if you prefer them a different way. Note: If you want to cook the shakshuka faster, cover the skillet with a lid to create steam.
- Garnish with some sliced avocados, crumbled feta cheese, and a few sprigs of fresh parsley or cilantro. Serve hot with flatbread of choice!
Notes
- You can use a wide variety of other greens in this dish - kale, collard greens, zucchini, finely chopped broccoli - all fair game!
- I suggest not using cast iron skillets for shakshuka (though it looks very Instagram worthy!) - cast iron (especially the ones that are not enameled) can be impacted by the acid from the tomatillos (or tomatoes in the case of regular shakshuka). Stainless skillets work best, I've found (though you can use enameled cast iron!)
- To mix up the spices, you can also add Aleppo pepper (which is quite spicy!) or other warm spices of your choice. To lighten it up a bit, you can serve this with some fresh yogurt or a raita!
Nutrition Information
Show Details
Calories
287kcal
(14%)
Carbohydrates
15g
(5%)
Protein
15g
(30%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Cholesterol
283mg
(94%)
Sodium
1824mg
(76%)
Potassium
717mg
(20%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
3066IU
(61%)
Vitamin C
79mg
(88%)
Calcium
157mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 283mg | 94% |
| Sodium | 1824mg | 76% |
| Potassium | 717mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 3066IU | 61% |
| Vitamin C | 79mg | 88% |
| Calcium | 157mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
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