Easy Green Shakshuka Recipe
A twist to the classic shakshuka recipe Loaded with green veggies and so easy to make
Servings: 4
Ingredients
- 1 Tbsp Olive Oil
- 4 Large Eggs
- 3 Cups Chopped Kale
- 1 Leek washed and sliced
- 1½ Cups Frozen Peas thawed
- 2 Garlic Cloves minced
- Small pack coriander, roughly chopped reserving a few leaves to garnish
- Small pack mint, leaves picked and roughly chopped reserving a few leaves to garnish
- ¾ Cup Sour Cream or Greek Yogurt
- 1 Tbsp Lime Juice
- 1 Tsp Ground Cumin Seeds
Optional toppings
- Cilantro, sliced avocado, jalapenos, and feta
Instructions
- Heat the oil in a large frying pan. Add garlic and cumin; sauté until fragrant.
- Add leeks together with peas and cook stirring frequently for about 4 minutes. Stir in kale, coriander, and mint leaves; season with some salt and pepper.
- Continue to cook for about 3-4 minutes until kale is wilted. Reduce the heat to a low and stir in sour cream or yogurt.
- Mix well to coat the greens. Using the back of a spoon, make 4 dips in the mixture, then crack an egg into each dip.
- Season the eggs with a pinch of salt. Cover the pan and cook on low heat until eggs are done to your liking.
- Once the eggs are done, garnish the shakshuka with remaining fresh herbs and serve. Enjoy!
Notes
- Veggies: add any of your favorite green veggies if you don't like kale and peas. Some great options can be spinach and zucchini.
- Allow veggies to cook through before adding the eggs
- Covering the pan/skillet will let the eggs cook through without burning the veggies.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave when ready to eat.
Nutrition
Calories: 221kcal | Carbohydrates: 18g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 213mg | Sodium: 122mg | Potassium: 560mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6113IU | Vitamin C: 86mg | Calcium: 182mg | Iron: 3mg