Garden Greens Shakshuka

It’s easy to see why shakshuka is such a popular breakfast item throughout the Middle East, and particularly in Israel. Endlessly customizable and relatively simple to prepare, it can be easily scaled up or down. Traditional shakshuka is made by poaching eggs in a spicy tomato sauce. This Garden Greens Shakshuka is a play on tradition, and instead of using tomatoes, it uses a garden’s worth of greens and herbs.

Veganize it! 

Make this shakshuka vegan by omitting the feta cheese and replacing the eggs with chickpeas, tofu, or sautéed slices of yam.

Garden Greens Shakshuka

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Gluten free & vegetarian; includes vegan option

Course

Main Dish

Servings

Serves 6

Print Recipe

Ingredients

• 8 cups packed mixed chopped greens such as kale, Swiss chard, and spinach, dividedinach
• 1 fresh jalapeno, seeded and chopped
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp ground coriander
• 1/4 cup chopped fresh dill plus extra for garnish
• 1 cup ice cubes
• 1 tbsp grapeseed oil or avocado oil
• 1 large leek, trimmed and thinly sliced into half-moons
• 1 garlic clove, minced
• 6 large organic eggs
• 1/2 cup frozen peas or fava beans
• freshly ground black pepper
• 1/2 tsp crushed red pepper flakes
• 1 tbsp chopped fresh mint leaves
• 2 tbsp crumbled feta cheese

Ingredients 8 cups packed mixed chopped greens such as kale, Swiss chard, and spinach, dividedinach 1 fresh jalapeno, seeded and chopped 1 tsp ground cumin 1 tsp salt 1/2 tsp ground coriander 1/4 cup chopped fresh dill plus extra for garnish 1 cup ice cubes 1 tbsp grapeseed oil or avocado oil 1 large leek, trimmed and thinly sliced into half-moons 1 garlic clove, minced 6 large organic eggs 1/2 cup frozen peas or fava beans freshly ground black pepper 1/2 tsp crushed red pepper flakes 1 tbsp chopped fresh mint leaves 2 tbsp crumbled feta cheese

Course Main Dish Servings Serves 6 Print Recipe

Instructions

1. Preheat oven to 325 F.
2. In saucepan of boiling water, blanch 2 cups mixed greens for about 10 seconds. Drain and transfer blanched greens to blender. Add jalapeño, cumin, salt, coriander, dill, and ice cubes. Puree until smooth and set aside.
3. In large ovenproof skillet, heat oil over medium heat. Cook leek, stirring often, until softened, about 5 minutes. Add garlic and continue to cook for 1 minute more. Add remaining chopped greens a handful at a time, letting each addition wilt slightly before adding more. Cook, stirring and tossing often, until all leaves are wilted, about 2 minutes. Stir in puree and use wooden spoon to create 6 small wells in mixture. Crack an egg into each well. Sprinkle peas or fava beans over dish before transferring to oven, and bake until eggs are just set, about 15 to 20 minutes.
4. Garnish with black pepper, red pepper flakes, mint, feta cheese, and extra dill sprigs. Serve with warm gluten-free pita or other flatbread.

Recipe Notes

Per serving: 148 calories; 10 g protein; 8 g total fat (2 g sat. fat); 10 g total carbohydrates (2 g sugars, 2 g fiber); 562 mg sodium