Green Shakshouka Recipes

GREEN SHAKSHUKA

Green Shakshuka image

Loads of green goodness in this fun twist on shakshuka. Served up on grilled toast, it's a weekend brunch vibe you will appreciate.

Provided by Jonathan Charbz

Time 40m

Yield 4

Number Of Ingredients 16

Ingredients

4 slices sourdough bread
2 tablespoons extra-virgin olive oil, divided, or as needed
2 tablespoons unsalted butter
1 medium leek, halved lengthwise and sliced
½ teaspoon red pepper flakes, divided, or to taste
sea salt and cracked black pepper to taste
1 small zucchini, cut into half-moons
½ bunch green onions, chopped
8 cups baby spinach leaves
¼ cup chopped fresh parsley
½ medium lemon, juiced
4 large eggs
¼ cup crumbled feta cheese
1 tablespoon chopped fresh chives, or to taste
1 tablespoon chopped fresh cilantro, or to taste
2 medium avocado, diced

Steps:

Heat a grill pan over medium-low heat. Brush both sides of each bread slice with some of the olive oil. Grill both sides of bread until crispy and grill marks are evident, about 2 minutes. Remove from heat.
Heat remaining oil with butter in a 12-inch skillet over medium heat until butter is melted. Add leek, 1/4 teaspoon pepper flakes, and a good pinch of salt. Cook and stir for 5 minutes. Add zucchini and green onions, then season with salt and pepper. Stir and continue to cook for 3 minutes. Add spinach; season with more salt and pepper. Cover the skillet and let spinach cook down until wilted. Stir in fresh parsley and lemon juice; continue to cook for 1 minute more.
Make 4 small wells in the skillet and carefully crack an egg into each one. Season each egg with salt, pepper, and remaining pepper flakes. Cover the pan and cook until whites have set and yolks are at desired doneness, about 5 minutes.
Place the skillet on a wire cooling rack. Garnish with feta cheese, chives, and cilantro.
To serve, place one egg and green shakshuka over a grilled piece of toast, along with some sliced avocado and additional chives and cilantro.

Nutrition Facts : Calories 504.2 calories, Carbohydrate 33.9 g, Cholesterol 215.3 mg, Fat 36.6 g, Fiber 10.9 g, Protein 16.8 g, SaturatedFat 10.8 g, Sodium 478.1 mg, Sugar 4.7 g

GREEN SHAKSHUKA

Green shakshuka image

Treat yourself to a shakshuka with a difference. Mix up your favourite greens, eggs and flatbreads to serve with this healthy weekend breakfast

Provided by Sophie Godwin - Cookery writer

Categories Breakfast, Brunch

Time 35m

Number Of Ingredients 13

Ingredients

3 tbsp olive oil
2 leeks , washed and sliced
200g bag baby spinach
250g frozen peas
2 fat garlic cloves , finely chopped
1 tbsp cumin seeds
small pack parsley , roughly chopped
small pack coriander , roughly chopped
small pack mint , leaves picked and roughly chopped, reserving a few leaves to garnish
8 medium eggs
150g pot natural yogurt
1 tbsp harissa
flatbread or crusty sourdough , to serve

Steps:

Heat the oil in a wide, shallow frying pan over a medium heat. Add the leeks with a pinch of salt and cook for 4 mins until softened. Add handfuls of spinach to the pan, stirring until wilted.
Stir in the peas, garlic, cumin, herbs and some seasoning. Cook for a few mins until it smells fragrant, then create four gaps and crack two eggs into each. Cover and cook for 10 mins or until the whites are set but the yolks are runny - they will carry on cooking slightly as you take them to the table.
Season the eggs with flaky sea salt, dollop spoonfuls of the yogurt interspersed with the harissa, and scatter over a few mint leaves. Serve with a pile of flatbread for scooping.

Nutrition Facts : Calories 337 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 0.6 milligram of sodium

GREEN SHAKSHUKA

Green Shakshuka image

Provided by Taste of Home

Categories Breakfast

Time 40m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1/2 pound fresh Brussels sprouts, quartered
1 medium green pepper, chopped
1 teaspoon kosher salt, divided
1 small bunch kale, trimmed and chopped (about 8 cups)
9 ounces fresh baby spinach, chopped (about 7 cups)
1/4 cup fresh parsley leaves, minced
1/4 cup reduced-sodium chicken broth or vegetable broth, divided
3 garlic cloves, minced
4 large eggs
1/4 cup crumbled feta cheese
1 teaspoon grated lemon zest

Steps:

In a large skillet, heat oil over medium-high heat. Add Brussel sprouts, green pepper and 1/2 teaspoon salt; cook and stir until lightly browned, 10-12 minutes. Add 2 tablespoons broth and garlic; cook 1 minute longer. In batches if needed, add kale, spinach and parsley; cook and stir until wilted, 3-4 minutes. Stir in remaining 2 tablespoons broth and 1/2 teaspoon salt., With back of spoon, make 4 wells in vegetable mixture; break an egg into each well. Sprinkle with feta and lemon zest. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes.

Nutrition Facts : Calories 209 calories, Fat 10g fat (3g saturated fat), Cholesterol 190mg cholesterol, Sodium 756mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

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