Green Shakshuka
Eggs poached in a vibrant green sauce of spinach, herbs, and feta cheese.
Details
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 5 cups spinach or kale, chopped
- 1 cup fresh herbs (parsley, cilantro, dill)
- 1/2 cup vegetable broth
- 4 eggs
- 1/2 cup feta cheese
Instructions
- 1
Sauté onion and garlic in oil until soft.
- 2
Add greens and herbs, cook until wilted.
- 3
Stir in broth and spices. Simmer for 5 minutes.
- 4
Create wells and crack eggs into them.
- 5
Sprinkle with feta.
- 6
Cover and cook until whites are set.
- 7
Serve with crusty bread.
About This Recipe
A verdant departure from its traditional red counterpart, Green Shakshuka offers a refreshing and equally satisfying take on the beloved Middle Eastern breakfast and brunch staple. While classic shakshuka anchors itself in a rich tomato sauce, this vibrant iteration celebrates the bounty of leafy greens and fresh herbs, transforming humble spinach or kale into a silken, emerald bath for perfectly poached eggs. Its origins, though rooted in the broader shakshuka tradition spanning North Africa and the Middle East, lean into modern culinary trends emphasizing fresh, nutrient-dense ingredients. The magic lies in the gentle simmering of aromatics like onion and garlic with earthy cumin, followed by the rapid wilting of substantial greens and a generous medley of parsley, cilantro, and dill. This herbaceous foundation creates a profoundly flavorful and aromatic base, brightened by a hint of vegetable broth. The technique is straightforward: build your flavorful sauce, create small wells, and crack in the eggs, allowing them to gently cook until the whites are set and the yolks remain deliciously runny. A final flourish of crumbled feta cheese adds a welcome salty tang and creamy counterpoint. This dish isn't just visually stunning; it's a wholesome, protein-packed meal ideal for a leisurely weekend morning, best enjoyed straight from the pan with warm pita or a crusty sourdough loaf to sop up every last bit of the exquisite green sauce.
Tips & Tricks
- • To achieve perfectly set whites and runny yolks, cover the pan after adding the eggs and cook on medium-low heat. This steaming method ensures even cooking without overcooking the bottoms.
- • Feel free to experiment with other leafy greens like Swiss chard or collard greens for added texture, or incorporate a pinch of za'atar or sumac for a more authentic Middle Eastern spice profile.
- • The green sauce base can be made a day in advance and stored in the refrigerator. Reheat gently before adding eggs to ensure a quicker and fresher breakfast on busy mornings.
- • Serve your Green Shakshuka with warm, crusty bread or pita for dipping, alongside a simple side salad dressed with lemon and olive oil to cut through the richness.
Nutrition Facts
Per serving (approximate)