Green Shakshouka

Shakshuka for brunch! Who’s with me? I love a traditional tomato based Shakshuka, but when it gets a bit warm outside I tend to feel that its a bit heavy and I’d rather have something lighter and more fresh. Thats when I turn to her green baby sister!

You still have a lot of flavor but its more light an easy. The best thing is that you can just throw in all the greens you have at home, especially the ones that are starting to look a bit sad.

I love mixing different textures, shapes and flavors. So in this Shakshuka I used:

  • Bell pepper for some crunch and mastication.
  • Spinach, green leafs and kale to keep it fresh and light
  • Garlic, onion, dry herbs and harissa to have a good flavor and some spice
  • Eggs…its not a Shakshuka without eggs right?
  • Lemon to add some freshness and acid
  • Sugar snaps and pea sprouts for some extra crunch
  • Feta cheese for the creaminess
  • Fresh herbs for that extra freshness and lots of flavor

Green Shakshouka

This green Shakshouka is a fresh and light version of the classic tomato based one.
Course Lunch, Main Course
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1

Ingredients

  • 0,5 yellow onion finely diced
  • 1 garlic clove minced
  • 1 stem spring onion (both white and green part) sliced
  • A hand full of spinach
  • A hand full of mixed green leafs
  • 1 stem kale stem removed and divided into smaller pieces
  • 0,5 green bell pepper diced
  • 0,5-1 green chili sliced
  • 1 lemon juiced
  • 2 eggs
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp oregano
  • 1-2 tsp harissa (depending on how spicy you like it)
  • 1/4 package feta clumbled
  • 4-5 sugar snaps divided in half lenghtwise
  • Some cilantro (to taste)
  • Some parsley (to taste)
  • Some mint (to taste) optional
  • A hand full of pea sporuts
  • salt (to taste)
  • pepper (to taste)

Instructions

  • Preheat a pan over medium heat with some olive oil
  • Add the onion and let it fry for a few minutes
  • Add the garlic and fry for another 2 minutes
  • Now add the kale, spinch, green leafs, bell peppers and chili and let i fry for a few minutes
  • Next add the cumin, paprika, oregano, harissa, spring onion, salt and pepper and stir everything together
  • Add the lemon juice and make sure it covers all veggies
  • Make two nests and put the eggs in them, fry for 5 minutes
  • Take pan off the stove and top with cilantro, parsley, mint, feta cheese, sugar snaps and pea sprouts

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