Middle Eastern · Breakfast · Easy
Green Shakshuka
0.0 (0 ratings)- Total
- 37 min
- Prep
- 15 min
- Serves
- 4
- Calories
- 235
Eggs nestle into a skillet of soft leeks, kale and spinach with cumin and lemon. The greens become silky while their edges stay bright.
A lid does most of the work in Green Shakshuka, trapping enough steam to soften the greens and set the eggs. Leeks give the base sweetness, while cumin and lemon keep it from tasting like plain wilted spinach.
Strip the tough ribs from the kale before chopping it. Make shallow wells that reach into the greens without exposing the bare pan, so the eggs cook gently instead of catching on the bottom.
Method
Warm the olive oil in a wide lidded skillet over medium heat. Add the leek and salt and cook for until soft, stirring often.
Stir in the garlic and cumin and cook for until fragrant. Add the kale and water, cover and cook for until the leaves soften.
Add the spinach and black pepper and stir for until wilted. Stir in the lemon juice.
Make six wells and crack an egg into each. Cover and cook over medium-low heat for until the whites and yolks are set, checking that the greens stay moist.
Divide the greens and eggs among four plates, spooning the lemony pan juices over the top.
Forkue tips
- Use a clear lid if you have one so you can watch the egg whites set without repeatedly releasing the steam.
Storing and reheating
Refrigerate the cooked greens and eggs for 2 days. Warm gently in a covered skillet with a splash of water; the eggs will become firmer on reheating.
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Kitchen gear
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Photo: HaJunkiyada, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)
Green Shakshuka: FAQ
Can I use Swiss chard instead of kale?
Yes. Slice the stems thinly and cook them with the leek, then add the chopped leaves where the kale goes.
Does it need cheese?
No. The soft leeks and lemony greens carry the flavor on their own, and leaving out cheese keeps the skillet dairy-free.
How do I store and reheat Green Shakshuka?
Refrigerate the cooked greens and eggs for 2 days. Warm gently in a covered skillet with a splash of water; the eggs will become firmer on reheating.
How long does Green Shakshuka take?
About 37 min in total: 15 min prep and 22 min cooking.
What do I need to make Green Shakshuka?
The key ingredients are leek, garlic, ground cumin, kale, baby spinach and eggs, plus pantry basics.
Any tips for Green Shakshuka?
Use a clear lid if you have one so you can watch the egg whites set without repeatedly releasing the steam.
