shakshuka Recipe With Greens

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Green Shakshuka: A Nutritious, Vibrant Twist on a Classic

Green Shakshuka, a comforting and satisfying dish, combines bold spices, tender vegetables, and perfectly cooked eggs in one flavorful dish.

While traditional shakshuka features a tomato-rich base, Green Shakshuka swaps out the tomatoes for leafy greens and herbs like spinach, kale, parsley, and cilantro. The result is a vibrant, earthy dish with a creamy, fresh-tasting sauce. The eggs are poached in the green mixture, adding richness and protein. Green shakshuka is lighter but just as flavorful as the classic version, making it an excellent choice for those seeking variety or using an abundance of greens.

Shakshuka

 

Pro Tips for Perfect Green Shakshuka

  1. Use Fresh Greens: For maximum flavor, opt for fresh spinach, kale, or Swiss chard. Avoid frozen greens, which can release too much water and dilute the sauce.
  2. Cream Alternatives: If you prefer a vegan option, use coconut or cashew cream for a rich, plant-based base.
  3. Adjust the Eggs: If you prefer firmer egg yolks, let them cook for an additional 1-2 minutes.
  4. Make It Spicy: Add a pinch of red pepper flakes, chili powder, or a dollop of harissa for heat.
  5. Add Texture: Toss lightly toasted pine nuts, almonds, or pumpkin seeds for crunch.

Serving Suggestions

Green Shakshuka is incredibly versatile and pairs beautifully with a variety of sides:

  • Bread: Serve with warm crusty bread, sourdough, or pita to scoop up the creamy sauce.
  • Rice or Quinoa: For a more filling meal, spoon the shakshuka over cooked rice or quinoa.
  • Salad: Pair with a light cucumber and tomato salad to balance the sauce’s richness.
  • Avocado: Add sliced avocado on top for a creamy, nutrient-rich garnish.

Storing and Reheating Green Shakshuka

Storing:

Green shakshuka can be stored in an airtight container in the refrigerator for up to 2 days. For best results, store the sauce and the eggs separately. This means removing the eggs from the sauce and storing them in a separate container. You can cook fresh eggs while warming the sauce for the best flavor and texture when reheating.

Reheating:

  • Stovetop: Reheat the sauce in a skillet over low heat, stirring occasionally. If it thickens too much, add a splash of water or broth.
  • Microwave: If you are in a rush, microwave the shakshuka in 30-second increments in a microwave-safe dish, stirring between intervals.
  • Eggs: If you store the eggs separately, cook fresh eggs while reheating the sauce for the best flavor and texture.
Green Shakshuka

FAQs About Green Shakshuka

1. Can I Make Green Shakshuka Vegan?

Absolutely! Skip the eggs. Add chickpeas, tofu, or tempeh for protein instead.

2. What Greens Work Best in Green Shakshuka?

Spinach, kale, Swiss chard, and collard greens all work beautifully. You can even use a mix of greens for added flavor and texture.

3. Can I Prepare Green Shakshuka in Advance?

Yes, you can prepare the green sauce in advance and store it in the fridge for up to 2 days. When ready to serve, reheat the sauce and poach fresh eggs.

4. What Other Herbs Can I Add?

In addition to parsley and cilantro, try dill, basil, or mint for a unique flavor twist.

Conclusion

Green Shakshuka is a delightful, nutrient-packed take on the traditional dish. Its vibrant greens, creamy base, and perfectly poached eggs satisfy the palate and the body. Whether you’re looking for a hearty breakfast, a quick brunch, or a simple dinner, this versatile dish covers you.

The beauty of Green Shakshuka lies in its flexibility—feel confident to experiment with different greens, spices, and toppings to make it your own. Serve it with warm bread, a side salad, or even over rice for a meal as delicious as it is nourishing.

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Shakshuka Recipe With Greens

Green Shakshuka is a variation of the traditional Shakshuka dish, which typically features poached eggs in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. The green version removes the red elements and replaces them with various green vegetables and herbs.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings 4

Ingredients
  

  • 2 - tablespoons olive oil
  • 1- onion, finely chopped
  • 2- cloves garlic, minced
  • 1- cup spinach, chopped
  • 1- cup kale, chopped
  • ¼ cup fresh cilantro, chopped(or parsley)
  • ½ - teaspoon cumin seeds
  • ¼- teaspoon black mustard seeds(option)
  • Salt and pepper to taste
  • 4-6 eggs

Instructions
 

  • Heat olive oil in a large skillet or frying pan over medium heat.
  • Add chopped onion and sauté until translucent.
  • Add minced garlic, cumin seeds, and black mustard seeds, and cook for an additional minute until fragrant.
  • Stir in chopped spinach and kale, cooking until they wilt.
  • Season with salt and pepper.
  • Create wells in the vegetable mixture and crack an egg into each well.
  • Cover the skillet with a lid and cook until the eggs are done to your liking. If you prefer the yolks runny, it usually takes about 4-6 minutes.
  • Once the eggs are cooked, garnish the dish with fresh cilantro or parsley.
  • Serve the Green Shakshuka hot directly from the skillet or transfer it to individual plates.
Keyword green shakshuka