Green Shakshuka Recipe

Our household is always on the lookout for meals that are both incredibly delicious and packed with goodness, and let me tell you, this Green Shakshuka recipe has become an absolute sensation. The first time I whipped it up, I was a little apprehensive – would the vibrant green hues and departure from the classic tomato-based shakshuka win over my family, particularly the kids? The answer was a resounding YES! The aroma alone, a fragrant blend of sautéed leeks, garlic, and fresh herbs, had everyone peeking into the kitchen. When I finally brought the skillet to the table, with those perfectly nestled eggs, their yolks glistening and ready to burst, surrounded by a sea of gorgeous greens and creamy feta, it was met with oohs and aahs. The kids, who sometimes turn their noses up at leafy greens, devoured every last bite, eagerly mopping up the luscious sauce with crusty bread. It’s not just a meal; it’s an experience – a vibrant, healthy, and utterly satisfying dish that has quickly climbed the ranks to become a weekend brunch staple and even a favorite for a quick weeknight dinner. The beauty of this Green Shakshuka lies in its versatility and the sheer joy of transforming simple, wholesome ingredients into something truly special. It’s a celebration of fresh flavors, a feast for the eyes, and a testament to how exciting healthy eating can be.

Ingredients

This Green Shakshuka recipe is designed to be both flavorful and nourishing. The quantities below serve approximately 2-4 people, depending on appetite and what you serve alongside it.

For the Green Base:

• 2 tablespoons olive oil
• 1 large leek, white and light green parts only, well-rinsed and thinly sliced
• 3-4 cloves garlic, minced
• 1 green bell pepper, deseeded and diced
• 1 jalapeño, minced (optional, adjust to your spice preference, remove seeds for less heat)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon smoked paprika (optional, for a hint of smokiness)
• Pinch of red pepper flakes (optional, for extra heat)
• 5 oz (about 140g) fresh baby spinach, roughly chopped
• 5 oz (about 140g) kale or Swiss chard, tough stems removed and leaves roughly chopped
• 1/2 cup vegetable broth or water
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 2 tablespoons chopped fresh dill (optional, but highly recommended for brightness)
• Salt and freshly ground black pepper to taste
• 1 tablespoon lemon juice, freshly squeezed

For the Eggs & Topping:

• 4-6 large eggs
• 1/4 cup crumbled feta cheese
• Freshly ground black pepper
• A drizzle of extra virgin olive oil (optional, for serving)

Instructions

Follow these steps carefully to create a perfect Green Shakshuka:

1. Prepare the Aromatics: Heat the 2 tablespoons of olive oil in a large, oven-safe skillet (cast iron is ideal) over medium heat. Add the sliced leek and cook, stirring occasionally, for about 5-7 minutes, or until softened and translucent but not browned. You want to coax out its natural sweetness.
2. Add Peppers and Garlic: Add the diced green bell pepper and minced jalapeño (if using) to the skillet. Cook for another 3-5 minutes, until the bell pepper starts to soften. Then, stir in the minced garlic, ground cumin, ground coriander, smoked paprika (if using), and red pepper flakes (if using). Cook for about 1 minute more, until fragrant, stirring constantly to prevent the garlic and spices from burning. This step is crucial for building a deep flavor base.
3. Wilt the Greens: Add the chopped kale or Swiss chard to the skillet. It might seem like a lot, but it will wilt down significantly. Stir it into the aromatics and cook for 2-3 minutes, until it begins to soften and reduce in volume.
4. Incorporate Spinach and Broth: Add the chopped baby spinach and the 1/2 cup of vegetable broth or water. Stir well to combine. The liquid will help steam the greens and create a bit of sauce. Cook, stirring occasionally, until all the spinach is wilted and the greens are tender, about 5-7 minutes. If the mixture looks too dry, you can add another splash of broth or water.
5. Stir in Fresh Herbs and Seasoning: Remove the skillet from the heat temporarily. Stir in the chopped fresh parsley, cilantro, and dill (if using). Season generously with salt and freshly ground black pepper to your taste. Remember that feta cheese (to be added later) is salty, so adjust accordingly. Finally, stir in the fresh lemon juice – this will brighten up all the flavors. Taste and adjust seasonings if necessary. At this point, your green base should be vibrant and incredibly aromatic.
6. Create Wells for Eggs: Using the back of a spoon, make 4-6 indentations (wells) in the green mixture, spacing them evenly apart. These wells will cradle the eggs and help them cook neatly.
7. Add the Eggs: Carefully crack one egg into each well. Try not to break the yolks. Season the eggs lightly with a pinch of salt and freshly ground black pepper.
8. Cook the Eggs:
   • Stovetop Method: Reduce the heat to low, cover the skillet with a lid (or a large baking sheet if you don’t have a lid that fits), and cook for 5-8 minutes. The cooking time will depend on how you like your eggs. For runny yolks and set whites, aim for the lower end. For firmer yolks, cook a bit longer. Keep an eye on them to prevent overcooking.
   • Oven Method (for more even cooking): If you prefer, and your skillet is oven-safe, preheat your oven to 375°F (190°C). After adding the eggs, transfer the skillet to the preheated oven and bake for 7-10 minutes, or until the egg whites are set but the yolks are still runny (or cooked to your preference).
9. Garnish and Serve: Once the eggs are cooked to your liking, carefully remove the skillet from the heat or oven. Sprinkle the crumbled feta cheese over the shakshuka. Garnish with additional fresh parsley, cilantro, and a drizzle of extra virgin olive oil if desired. Serve immediately, straight from the skillet.

Nutrition Facts

• Servings: This recipe serves 2-4 people.
  • As a hearty main course for 2 people (2-3 eggs per person).
  • As a lighter main or part of a larger brunch for 4 people (1-1.5 eggs per person).
• Calories per serving (approximate): Assuming the recipe is divided into 4 servings (with 1 egg per serving and moderate feta): approximately 300-380 calories per serving.
  • Assuming the recipe is divided into 2 servings (with 2-3 eggs per serving and more generous feta): approximately 550-700 calories per serving.

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients used, portion sizes, and preparation methods. The calorie count includes the eggs, greens, oil, and feta. Sides like bread are not included.

Preparation Time

Understanding the time commitment can help you plan your meal perfectly.

• Prep Time: Approximately 15-20 minutes. This includes washing and chopping the leek, peppers, garlic, and herbs, and preparing the leafy greens.
• Cook Time: Approximately 20-25 minutes. This covers sautéing the aromatics, wilting the greens, and cooking the eggs.
• Total Time: Approximately 35-45 minutes from start to finish.

This Green Shakshuka is relatively quick to make, making it an excellent option for a nutritious breakfast, a satisfying brunch, or even a light and flavorful dinner.

How to Serve

Serving Green Shakshuka is all about enhancing its vibrant flavors and textures. Here are some delightful ways to present and enjoy this dish:

• Straight from the Skillet: The most traditional and visually appealing way. Place the hot skillet (on a trivet to protect your table) in the center, allowing everyone to serve themselves.
• With Crusty Bread (Essential!):
  • Sourdough: The tangy flavor and sturdy crust are perfect for mopping up the runny yolks and green sauce.
  • Pita Bread: Warm pita, either whole or cut into wedges, is a classic accompaniment, great for scooping.
  • Challah: The slight sweetness and soft texture of challah offer a wonderful contrast.
  • Whole Wheat Baguette: A healthier option with a good chew.
  • Gluten-Free Bread: Ensure everyone can enjoy it by offering a good quality gluten-free option.
• Garnish Generously:
  • More Fresh Herbs: A final sprinkle of chopped parsley, cilantro, or dill adds a burst of freshness.
  • Extra Feta: For those who love it, a little extra crumbled feta on top never hurts.
  • Red Pepper Flakes: For an extra kick of heat for spice lovers.
  • A Swirl of Yogurt or Tahini: A dollop of plain Greek yogurt, labneh, or a drizzle of tahini sauce can add a creamy, tangy counterpoint.
  • Za’atar: This Middle Eastern spice blend adds a lovely herby, nutty, and tangy flavor.
  • Toasted Pine Nuts or Sesame Seeds: For added texture and nutty flavor.
• As Part of a Larger Spread:
  • Brunch: Serve alongside fresh fruit, a simple salad, or roasted potatoes.
  • Light Lunch/Dinner: Pair with a quinoa salad or a side of roasted vegetables.
• Individual Portions: For a more formal setting, you can carefully spoon individual servings into shallow bowls, ensuring each portion gets an egg and plenty of the green sauce. Garnish each bowl individually.
• Spice it Up on the Side: Offer a small bowl of harissa paste or your favorite hot sauce on the side for those who like to customize their heat level.

The key is to have something to soak up every last bit of that delicious, herby green sauce and runny egg yolk!

Additional Tips

To make your Green Shakshuka experience even better, here are five additional tips:

1. Vary Your Greens: Don’t feel limited to just spinach and kale. Feel free to experiment with other greens like Swiss chard (as mentioned), collard greens (blanch them first if they are very tough), beet greens, or even arugula (stir it in at the very end for a peppery bite). Each will bring a slightly different flavor and texture.
2. Make it Creamier: For an extra layer of richness, you can stir in a tablespoon or two of heavy cream, crème fraîche, or even a dollop of full-fat Greek yogurt into the green mixture just before making the wells for the eggs. This adds a lovely creaminess that complements the herbs and eggs.
3. Don’t Overcrowd the Pan: Use a skillet that’s large enough to comfortably hold all the greens and allow the eggs to cook without being squished together. A 10-12 inch skillet is usually perfect for 4-6 eggs. Overcrowding can lead to uneven cooking and can make it harder for the eggs to set properly.
4. Control the Egg Doneness: Everyone has a preference for their egg yolks. For perfectly runny yolks, keep a close eye and remove the shakshuka from the heat as soon as the whites are opaque and set. If you prefer firmer yolks, cook for a few minutes longer. Using a lid helps the tops of the eggs cook more evenly.
5. Prep Ahead for Quicker Assembly: While shakshuka is best served fresh, you can do some prep work in advance. Chop all your vegetables (leeks, peppers, garlic) and herbs a day ahead and store them in airtight containers in the refrigerator. You can even cook the green base (up to step 5, before adding lemon juice and eggs) a day or two in advance. When ready to serve, simply reheat the green mixture, stir in the lemon juice, then proceed with adding the eggs.

FAQ Section

Here are answers to some frequently asked questions about this Green Shakshuka recipe:

Q1: Can I make this Green Shakshuka recipe vegan?
A1: Absolutely! To make a vegan version, you can replace the eggs with a few different options. One popular choice is to use firm or extra-firm tofu. Crumble it and either pan-fry it separately until lightly golden and then nestle it into the green sauce, or simply add the crumbled tofu to the wells and let it heat through. Alternatively, you can use dollops of a thick vegan yogurt or a savory chickpea flour scramble. Omit the feta cheese or use a good quality vegan feta alternative. The green base itself is already vegan-friendly.

Q2: What if I don’t have leeks? Can I use onions instead?
A2: Yes, you can substitute onions for leeks. A medium yellow or white onion, finely chopped, would work well. Onions have a slightly stronger and less sweet flavor profile than leeks, but they will still provide a delicious aromatic base for your shakshuka. Sauté the onions until they are soft and translucent before proceeding with the recipe. Spring onions (scallions) can also be used, adding both the white and green parts, though they cook quicker.

Q3: Can I use frozen greens instead of fresh ones?
A3: Yes, you can use frozen spinach or kale. Thaw the frozen greens completely and squeeze out as much excess water as possible before adding them to the skillet. Excess water can make your shakshuka watery. You might need to adjust the quantity, as frozen greens are more compact than fresh. A 10-ounce package of frozen spinach or kale, once thawed and squeezed, would be roughly equivalent to the fresh amount. Add them after sautéing the aromatics and spices, and cook until heated through.

Q4: Is Green Shakshuka spicy? How can I adjust the heat level?
A4: This recipe includes optional jalapeño and red pepper flakes, so its spiciness is customizable. As written with these optional ingredients, it has a mild to medium kick.
* To make it milder: Omit the jalapeño and red pepper flakes entirely, or use only a tiny pinch of red pepper flakes. Ensure your green bell pepper is not a spicy variety.
* To make it spicier: Keep the jalapeño seeds in, add more red pepper flakes, or even include a pinch of cayenne pepper with the other spices. Serving with a side of harissa or your favorite hot sauce also allows individuals to add more heat.

Q5: How do I store and reheat leftover Green Shakshuka?
A5: Leftover Green Shakshuka can be stored in an airtight container in the refrigerator for up to 2-3 days. However, be aware that the texture of the eggs will change upon reheating; the yolks will likely cook through and become firm.
* To reheat: The best way is to gently reheat it in a skillet over low heat until warmed through. You can add a splash of water or broth if it seems too dry. Alternatively, you can reheat individual portions in the microwave, but do so in short intervals to avoid overcooking the eggs further. For best results, if you anticipate leftovers, you might consider cooking only the number of eggs you’ll eat immediately and then adding fresh eggs when reheating the green base.

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