How To Make Green Shakshuka
Maybe it’s an American thing, but my breakfasts usually consist of sweeter foods. Overnight oats with fruit, oatmeal bakes and smoothies are the norm around my home. Savory breakfasts that include eggs are more typical when I am eating out for breakfast, usually because they keep me fuller longer. One of my favorites is shakshuka.
What is Shakshuka?
Shakshuka is a one-skillet dish made of stewed tomatoes, chili peppers, onions, and poached eggs. It’s even more delicious if you soak it up with toasted pita or lavash bread.
There are many variations of shakshuka, which is a typical breakfast in Israel or the Middle East. Different vegetables, spices and condiments make this simple and colorful dish seasonal and versatile. I saw a recipe for a green shakshuka and thought it would be fun to try this dish without tomatoes.
Based on other recipes I saw, you can really go crazy with any greenery you want in this dish. I used way more fresh herbs than I would in a tomato based shakshuka, and I think next time I would use even more. Arugula, spinach, green onions, fresh cilantro and mint were some of the headliners in this dish. You can choose from a myriad of spices. I chose cumin, coriander and a little cayenne.
If I had a loaf of crusty sourdough bread on hand when I made this, that would have been a winner, but instead I piled a portion onto a bowl of quinoa, which was also delicious and very filling.
A Middle Eastern one-pot breakfast, lunch or dinner meal packed with nutrients.
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In a shallow small-medium sized pan on low-medium heat, sauté the chopped green onion and garlic in 2 tbsp avocado oil for 3-4 mins. Add the coriander and cumin powder. Sauté 1-2 min.
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Blend the spinach, cilantro and lemon juice to the consistency you prefer in a bowl. Add the spinach-cilantro mix to the pan, combining and spreading it evenly.
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Make three small hollows in the spinach mix in the pan, to crack the eggs into.
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Crack the eggs carefully, one by one.
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Allow to cook to the level you like your eggs/yolk cooked. If you like a well-done egg, cover and cook for 8-9 minutes. For sunny side up style eggs it usually takes 5-6 minutes. This also depends on the thickness of your pan, etc. so be sure to watch and take it off the heat as soon as it gets to the level you like
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Garnish with mint and feta. Serve with toast or quinoa or whatever you’d like.
