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, 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
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.
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.
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.
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.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
Eggs provide a good source of protein, essential for muscle repair and growth.
