Green Shakshuka
A modern version of the Middle Eastern recipe, green shakshuka is a delicious dish with cracked eggs over a medley of green vegetables. It's vegetarian & gluten-free!
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 green bell pepper chopped
- 2 garlic cloves minced
- ¼ cup cilantro chopped
- 2 tablespoons dill chopped
- 4 cups curly kale chopped
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup water
- 6 eggs
- 2 tablespoons crumbled feta cheese for serving
- Crusty bread for serving
Instructions
- Heat the oil in a large skillet over medium heat, then add the onion and bell pepper. Cook until the vegetables are soft, 10 to 12 minutes.
- Add the garlic, cilantro and dill. Cook, stirring constantly, until fragrant, about 30 seconds longer.
- Add the kale, season with cumin, salt and pepper, and cook until they soften, but don’t wilt, about 2-4 minutes. Add the water and stir to combine.
- Using a wooden spoon or spatula, create 6 small nests between the vegetables. Gently crack the eggs into nests.
- Cover the pan with a fitted lid. Continue cooking the shakshuka until the egg whites are set and the yolks are cooked to your liking, 5 to 7 minutes.
- Serve the shakshuka right from the skillet with the feta cheese scattered on top. Serve with the crusty bread for dipping.
Video
Notes
Storage: Place leftovers in an airtight container and transfer to the refrigerator to store. Reheat gently on the stovetop with a small splash of water. Green shakshuka will last up to two days in the refrigerator.
Freezer: Because of the eggs, it's best not to freeze green shakshuka with the eggs in it. But one freezer option is to sauté just the veggies, allow them to cool, then transfer to a freezer bag or airtight container and place in the freezer for up to three months. When you're ready to make shakshuka, pull the frozen vegetables out of the freezer, warm them in your sauté pan, and proceed with creating the nests and cooking the eggs according to the recipe.
Substitutes: For best results, follow the recipe as is. However please review the for many ways you can vary this recipe and still get excellent results.
Equipment: I love using a stainless steel skillet or my Staub cast iron skillet. It has a thick heavy bottom for even heat distribution.
* Please note the nutrition label does not include the bread.
Nutrition
Serving: 1.5eggs | Calories: 219kcal | Carbohydrates: 8g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 253mg | Sodium: 521mg | Potassium: 428mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7284IU | Vitamin C: 89mg | Calcium: 264mg | Iron: 3mg
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