5 6 Published Jan 06, 2022, Updated Jun 04, 2024
What is Shakshuka?
Traditional shakshuka (also spelled shakshouka or chakchouka) is a dish of eggs poached in a sauce of tomatoes, usually with olive oil, peppers, onion and garlic, as well as, spices. From my online research it seems as though the dish originated in North Africa. That said the dish has existed for centuries and is popular in Palestine, Israel, Egypt and other countries in the Middle East as well. I put a green twist on it and made the base a mixture of vegetables and greens. It’s so simple to make and crazy delicious!
Ingredients Needed
olive oil – to sauté the vegetables in. Avocado oil would work well too! vegetables – I’m adding flavor and nutrients by adding onion, garlic and zucchini to the base with the greens. greens – I used a mixture of baby spinach and curly kale but you could use any type of greens you’d like. lemon juice – helps the flavor of the greens pop and really brightens the dish! eggs – a key ingredient in shakshuka! I usually add 4-5 eggs to this dish. cumin and coriander – spices that you add to the vegetable mixture. Adds a delicious flavor base to the recipe. sea salt and pepper – to bring all of the flavors together. optional for serving – cilantro, feta, avocado and green onion.
How to Make Green Shakshuka
First, you’re going to cook your vegetables. Heat oil in a large skillet over medium heat. Add the onion and cook until the onion is soft and fragrant then stir in the garlic and zucchini and sauté for an additional 2-3 minutes. Add the cumin, coriander, salt and pepper and cook for 1 more minute. Mix in the greens a few cups at a time, until they begin to wilt and then add the lemon juice and stir to combine. Reduce the heat to low and make 4-5 wells in the vegetable mixture for the eggs to cook into. Crack one egg into each well, cover and let the eggs cook for about five minutes or until the egg whites are completely cooked through. Remove the skillet from the heat and sprinkle feta and cilantro on top and let sit for 1-2 minutes before serving.
How to Serve Shakshuka
Carefully spoon out 1-2 eggs along with a big serving of the greens mixture on each place. Garnish with more feta cheese, fresh cilantro, green onion and avocado. I like serving shakshuka with toast, veggies, brown rice or quinoa for a complete meal. The great thing about shakshuka is that it can be served any time of the day! It would definitely be a delicious addition to a brunch spread and if you’re looking for more breakfast foods to pair it with, here are some ideas:
Stuffed French Toast – I love serving both something sweet and savory at brunch and this stuffed French toast would be a delicious addition to a brunch spread. Fruit Salad – Have to have fruit on the table! I love this simple mixed berry fruit salad. Sweet Kale Salad – You can never have too many greens, in my opinion! And I love this sweet kale salad for brunch. Iced Matcha Latte – This iced matcha latte would be a delicious drink to serve at brunch for a boost of caffeine! Bellini – To round out a brunch spread, I love serving some sort of cocktail like these Bellini’s. I also have a mimosa recipe if that’s more your thing!
Can I Make Green Shakshuka in Advance?
If you want to make this recipe as part of your meal prep I recommend cooking the veggies and greens (through step 3) and storing the mixture in an air tight container in the fridge. When you’re ready to serve, heat the veggie mixture on the stovetop and cook the eggs as directed in step 4 below.
How to Store
If you have leftover shakshuka you can store it in an airtight container in the fridge for 2-3 days. To warm, heat over medium-low heat until cooked throughout.
More Egg Breakfast Recipes to Try
Instant Pot Egg White Bites Roasted Sweet Potato Kale Frittata Baked Egg Muffins How to Make Hard Boiled Eggs Egg, Spinach and Feta Breakfast Wrap Dairy-Free Spinach Quiche Sausage Egg Casserole Savory Oatmeal
