Green shakshuka. Poached eggs over a bed of beautiful greens - the perfect way to start your day. Give your favorite shakshuka a makeover with this green goodness. Quick, easy and delicious!
New year is certainly the right time to press reset on your healthy eating goals. And the best way to do it is with the addition of plenty of fruits and veggies to all your meals from breakfast to dinner. Whether you want to level up your breakfast game, or just want to include more greens in your diet, here’s the perfect recipe for you.
Green shakshuka - your favorite shakshuka loaded with greens. It’s super quick and easy to make, and absolutely delicious. I really love the combination of eggs and spinach in this recipe. It’s such a delicious way to start your day!
How To Make Green Shakshuka
Start with chopping up your greens. I opted for spinach and silverbeet, however, feel free to go with your favorites like Swiss chard, spring onions, brussel sprouts, zucchini etc.
You’ll also need a green sauce to add to the greens to make this extra delicious. It’s an amazing combination of spinach, green chili, paprika, coriander (cilantro) leaves, and parsley. Just grind all these ingredients to a smooth paste with a little water.
Next up, you’ll need to sauté the greens in a little oil along with some sliced onions. I also like to add a couple of fresh chopped garlic cloves and a touch of coriander powder. The coriander powder is totally optional in this green shakshuka recipe, but it will add another depth of flavor to this dish.
Now, add in the green sauce. Give this a quick stir and crack in eggs. Once the eggs are cooked to your liking, you can top it with sliced avos, lemon wedges, feta and coriander leaves if you like.
More Egg Breakfast Recipes:
- Shakshuka | Eggs in Spicy Tomato Sauce
- Turkish Eggs | Cilbir
- Korean Street Toast | Breakfast Egg Sandwich
- One Pan Egg Toast - 2 Ways
- Sausage and Egg McMuffin
- One Pan Breakfast with Sausages and Eggs
- Egg Bhurji | Anda Bhurji | Indian Scrambled Eggs
- Spinach Omelette
- Masala Omelette | Indian Omelette
- Japanese Souffle Omelette
Green Shakshuka | Video
Ingredients
Green sauce:
- ¾ cup chopped spinach leaves baby spinach or English spinach
- 1 green chili chopped
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper optional
- ¼ cup chopped coriander cilantro leaves
- 3 tablespoons chopped parsley leaves
- ¼ cup water
Shakshuka:
- 2 tablespoons oil
- ½ teaspoon cumin seeds
- 1 cup sliced onions
- 2 garlic cloves peeled and chopped
- ½ teaspoon ground coriander coriander powder
- 3 cups chopped spinach baby or English
- 2 cups chopped silverbeet or Swiss chard I used silverbeet
- 4 eggs
- Salt and pepper to taste
Toppings: (optional)
- Sliced avocado
- Lime wedges
- Crumbled feta / goat’s cheese
- Coriander cilantro leaves
To serve:
- Flatbread or crusty bread
Instructions
Green sauce:
- To make green sauce, place spinach, green chili, paprika,
cayenne pepper (if using), coriander (cilantro) leaves, parsley and water in a food processor. - Process to a smooth paste. Set aside.
Shakshuka:
- Heat oil in a large frying pan over medium-high heat. Add
cumin seeds. Fry, stirring, for few seconds. - Add onions and garlic. Cook, stirring occasionally, for 2-3 minutes or until onions are soft and translucent.
- Add spinach and silver beet. Add ground coriander. Season with salt and pepper. Cook, stirring occasionally, for 2 minutes or until wilted.
- Add green sauce. Stir to combine. Simmer for 1 minute.
- Make 4 large indents in the green mixture using a spoon. Crack an egg into each indent.
- Reduce heat to low. Cover and cook for 6-8 minutes or until the eggs are cooked to your liking.
- Top with your favorite toppings and serve with flatbread or
crusty bread.
Video
Notes
- Substitute onions with leeks if you like
- Add your favorite greens to this recipe like zucchini, spring
onions (scallions), brussel sprouts etc - Mint leaves also make a great topping to this healthy
breakfast dish
Nutrition
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