19 Aug Green Shakshuka
A greener take on an Israeli breakfast staple that is sure to make a statement without all the fuss.
Shakshuka! Yeah, I also have no idea how to pronounce it, probably something close to the sound I make when sneezing . A North African and Middle Eastern dish that has grown popular in Israel.
This Green Shakshuka is the first Israeli cuisine to grace my kitchen. Simple, healthy and vegetarian with all the greens and none of the tomatoes. It’s the perfect breakfast to serve up eggs in a new and exciting way while keeping it easy for you and the dishes to a minimum.Jump to Recipe
Shakshuka literally means “a mixture”. A mixture of onions, vegetables spices and traditionally tomatoes too , as a base. Lastly finished off with eggs being poached on top and a generous amount of fresh cilantro.
Shakshuka is a simple one-pan meal and if you really want to skip the dishes you can even eat it straight out of the skillet !
You can find a shakshuka on almost any Israeli menu for breakfast, but it’s perfect for any meal of the day. This green shakshuka can be enjoyed on its own or as a lavish breakfast by topping a fresh slice of sourdough and my Immune-boosting Cinnamon Citrus Juice.
This Green Shakshuka is:
If you love making this Green Shakshuka , be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
- 4 Sping onions chopped
- 1 garlic clove minced
- 1 tsp cumin seeds or ground cumin
- 2 tsps coriander seeds
- 1 tsp dried oregano
- 1 tsp paprika
- ½ green serenano pepper or jalapeno, sliced and seeds removed
- Olive oil
- 1/2 lemon’s juice
- 1 cup kale destemed and chopped
- 1 cup baby spinach tightly packed
- ½ cup frozen peas
- 4 large free-range eggs
- 5-6 Brocolini lightly steamed (optional)
- Mint leaves
- Fresh cilantro
- Salt and Pepper to season
- In a large frying pan, toast the cumin and coriander seeds for 1-2 minutes until golden and fragrant. Transfer to pestle and mortar and bash with the oregano, paprika and a pinch of salt until fine (if you don’t have a pestle and mortar, use a small bowl and round-bottom glass).
- Add about one tablespoon olive oil to the frying pan and fry the chopped spring onions and garlic over a medium heat until golden. Add the spice mix, stir and cook for another minute.
- Add the kale and lemon juice to the pan, stirring it while it wilts. Then add the spinach and peas, season with salt and black pepper. Cook for 2-3 minutes until spinach is wilted.
- Use a spoon to make 4 evenly dispersed holes where the eggs can be cracked into. Once eggs are cracked into the pan leave it to cook for 2-3 minutes and then put a lid on for 1-2 minutes to let the eggs cook on the top.
- Before serving add chopped mint leaves, cilantro. Serenano pepper and steamed broccolini. Serve immediately with fresh slice of baguette or toast.
- The eggs continue to cook from the residual heat, so you don’t want to let them cook for too long. Look for whites that are mostly opaque, and yolks that have risen a bit. The eggs should jiggle a bit if you shimmy the pan.
- If covering the eggs to cook is not going quick enough then baking the skillet (which offers more even heat), uncovered, until the eggs are just about done might be better. Just remember to keep an eye on the eggs so you don’t overcook them.
This recipe is sponsored by my favourite organic online store Faithful to Naure.