Green shakshuka is a delightful twist on the traditional shakshuka featuring vibrant green vegetables instead of the usual tomato base. Here’s a detailed advanced-level recipe for making green shakshuka
Green Shakshuka History
Green shakshuka, like its traditional counterpart, has roots in the Middle East and North Africa. The classic shakshuka, which means “all mixed up” in Arabic, typically features eggs poached in a spicy tomato and pepper sauce. This dish is believed to have originated in either Yemen or Tunisia and was brought to Israel by Jewish immigrants from North Africa in the 1950s and 1960s.
The green version of shakshuka is a modern twist that swaps the tomato base for a variety of green vegetables such as spinach, kale, zucchini, and herbs. This variation has gained popularity for its fresh, vibrant flavors and nutritional benefits. The concept of green shakshuka likely evolved as chefs and home cooks experimented with different ingredients to create new and exciting versions of the traditional dish.
Green shakshuka has become a staple in many Israeli and Mediterranean-inspired restaurants around the world, celebrated for its versatility and healthfulness. It can be enjoyed for breakfast, brunch, or even dinner, much like the original shakshuka
Go To Making
Easy BreakFast Green Shakshuka
Ingredient
Instructions
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Prepare the Vegetables
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook until it becomes translucent, about 5 minutes.
Stir in the chopped garlic and cook for another minute until fragrant.
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Cook the Greens
Add the shaved Brussels sprouts and grated zucchini to the skillet.
Season with cumin, salt, and pepper.
Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
Add the baby spinach and cook until wilted, about 2 minutes.
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Create the Egg Nests
Make small wells in the vegetable mixture using a spoon.
Crack an egg into each well, ensuring the yolks remain intact.
Cover the skillet with a lid and cook until the egg whites are set but the yolks are still runny, about 5-7 minutes.
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Garnish and Serve
Sprinkle the chopped cilantro over the top.
Slice the avocado and arrange it around the shakshuka.
Serve immediately with crusty bread or flatbread for dipping.
Tips for Advanced Level Cooking
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- Flavor Enhancements Add a teaspoon of Aleppo pepper or crushed red pepper flakes for a bit of heat.
- Herb Variations Experiment with different herbs like parsley, mint, or dill for added freshness.
- Cheese Addition Crumble some feta cheese over the top before serving for a creamy, tangy contrast.
- Presentation Use a cast-iron skillet for even cooking and a rustic presentation.
Servings 2
- Amount Per Serving
- Calories 218kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 3g15%
- Cholesterol 186mg62%
- Sodium 350mg15%
- Total Carbohydrate 12g4%
- Sugars 4g
- Vitamin A 60 IU
- Vitamin C 35 mg
- Calcium 10 mg
- Iron 15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage and ReheatingStorage
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating Reheat gently in a skillet over low heat. If the eggs are already cooked, be careful not to overcook them during reheating.
- Nutritional BenefitsHigh in Protein
Eggs provide a good source of protein, essential for muscle repair and growth.
- Rich in Vitamins The green vegetables are packed with vitamins A, C, and K, which are important for immune function, skin health, and bone health.
- Low in Carbs This dish is relatively low in carbohydrates, making it suitable for those following a low-carb diet.
