Emerald Eggs a Vibrant Green Shakshuka
Recipe Introduction
Craving a New Egg Dish?
Fancy a change from your usual fry-up? Ever wondered if you could ditch the red sauce and go green? This Green Shakshuka recipe will change the way you think about eggs.
It's vibrant, it's healthy, and it’s packed with flavour.
Emerald Eggs: A Vibrant Overview
Shakshuka is normally a Middle Eastern and North African staple. It is traditionally made with tomatoes. But this Vegetarian Shakshuka Recipe puts a fresh spin on things.
This Emerald Eggs recipe is easy and takes around 40 minutes from start to finish. It serves 2 hungry people, perfect for a weekend Healthy Shakshuka Brunch .
Why You'll Love This Green Goodness
This Spinach Shakshuka is not just tasty. It is also good for you. It’s loaded with vitamins from the spinach and kale.
It's also lower in carbs than your average Shakshuka Recipes . Serve it up for a quick weeknight dinner or wow your friends at brunch.
I've made it countless times when I'm feeling like something fresh and easy. Honestly? It never gets old.
Alright, let's get into what you will need to recreate this Kale Shakshuka masterpiece!
Ingredients & Equipment for Your Emerald Eggs Adventure
Alright, ready to dive into this Green Shakshuka Recipe ? Honestly, gathering your bits and bobs is half the fun.
Let's break down what you need to create this Green Eggs recipe ! It's all pretty straightforward, I promise. Don't worry, even if you're not a whiz in the kitchen, this Vegetarian Shakshuka Recipe is totally doable.
Main Ingredients Breakdown
Here's what you'll need to make this Kale Shakshuka :
- Olive oil: 1 tablespoon ( 15 ml ). Go for extra virgin if you're feeling fancy, but regular is fine too.
- Onion: 1 small , chopped (about 1 cup ). Any kind will do, really.
- Garlic: 2 cloves , minced (around 2 teaspoons ). Because garlic makes everything better, right?
- Spices: 1 teaspoon ( 5 ml ) cumin, ½ teaspoon ( 2.5 ml ) coriander, ½ teaspoon ( 2.5 ml ) red pepper flakes (or more if you're brave!).
- Spinach: 5 ounces ( 140g ) fresh spinach, roughly chopped.
- Kale: 3 ounces ( 85g ) kale, stems removed and roughly chopped. Curly or cavolo nero, your call!
- Broth: ½ cup ( 120 ml ) chicken or veg.
- Pesto: 2 tablespoons ( 30 ml ) store-bought or homemade.
- Cream: 2 tablespoons ( 30 ml ) heavy cream (optional).
- Eggs: 4 large .
- Feta: 2 ounces ( 55g ), crumbled. Salty, tangy, perfection!
- Fresh parsley or cilantro, chopped, for garnish.
- Crusty bread, for dipping. So important!.
Quality wise, just make sure your spinach and kale are fresh and vibrant. Limp greens will let you down. Your pesto does not necessarily have to be store-bought, you can also make a Pesto Shakshuka
Seasoning Notes That'll Sing
Cumin and coriander are the soulmates here. They create this warm, earthy base. That little pinch of red pepper flakes? Pure magic! Adds a lovely bit of heat to the Healthy Shakshuka Brunch .
If you like your Shakshuka Recipes a bit milder, just reduce the amount, or leave it out altogether. Salt and pepper? Obviously.
Taste as you go and adjust! It will change your Egg Dish .
If you haven’t got pesto, whizz up some basil, garlic, pine nuts, and olive oil. It's not quite the same, but still darn tasty.
Equipment Needed For Your Green Shakshuka
You don't need a kitchen gadget graveyard for this.
- A large skillet or sauté pan with a lid is key. 10-12 inches is perfect.
- Chopping board and knife. Obvs.
- Measuring spoons and cups. Don't be shy with them.
- Spatula or wooden spoon. For stirring and general wizardry.
Don't have a fancy skillet? A regular frying pan will do. Just make sure it has a lid!. This Easy One Pot Meals will save you a lot of time and washing.
Emerald Eggs: Your New Favourite Green Shakshuka
Fancy something a bit different for brunch? Forget your standard fry-up! Let’s dive into a Green Shakshuka recipe , a vibrant twist on a classic.
Honestly, I stumbled upon this when I was trying to use up all the greens in my fridge, and oh my gosh , it was a revelation! This healthy shakshuka brunch is now a regular in my house.
It's easier than you think. It's also a fantastic way to get your greens in, and honestly, who doesn't love an egg dish ? It’s quick, it’s easy, and it’s proper delicious.
We're making kale shakshuka today!
Prep Like a Pro: The Mise en Place Lowdown
First things first, let's get organized. Chop 1 small onion and mince 2 cloves of garlic . Roughly chop 5 ounces of spinach and 3 ounces of kale after removing the tough stems.
Have 1 tablespoon of olive oil , 1 teaspoon of cumin , 1/2 teaspoon of coriander , and 1/2 teaspoon of red pepper flakes ready to go.
Measure out 1/2 cup of chicken or vegetable broth and 2 tablespoons of pesto . If you're feeling fancy, grab 2 tablespoons of heavy cream .
And lastly, have your 4 large eggs and 2 ounces of feta at the ready. This helps you cook like a chef, even at home.
A little organization goes a long way!
Cracking the Code: Green Shakshuka step-by-step
This easy one pot meals recipe is easier than you think!
- Sauté: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion. Cook for about 5 minutes , until softened. Then, add the garlic, cumin, coriander, and red pepper flakes. Cook for another 1 minute , until fragrant.
- Wilt: Chuck in the spinach and kale. Cook, stirring occasionally, until wilted. This should take about 5- 7 minutes .
- Simmer: Pour in 1/2 cup broth . Simmer for 2 minutes . Stir in 2 tablespoons of pesto and cream (if using). Season with salt and pepper.
- Nest: Make four little wells in the green mixture with a spoon. Gently crack an egg into each well.
- Poach: Cover the skillet and cook until the egg whites are set but the yolks are still runny. This takes about 5- 7 minutes . Keep an eye on them!
- Finish: Remove from the heat. Sprinkle with 2 ounces of feta and fresh parsley or cilantro. Serve immediately with crusty bread.
Pro Tips for Green Shakshuka Glory
Want to elevate your vegetarian shakshuka recipe ? My secret weapon is good quality pesto. It makes all the difference.
Also, don't be shy with the feta! And if you're feeling extra, a drizzle of chilli oil at the end is chef's kiss .
A common mistake is overcooking the eggs. You want that runny yolk! Avoid overcooking the eggs .
If you are looking for other Shakshuka Recipes , just change some ingredients in this one, and you will find several combinations.
If you don't want to use kale or spinach, you can make the spinach shakshuka version!
This green eggs recipe is very versatile, and I encourage you to experiment and have fun!
Recipe Notes
This Green Shakshuka Recipe is dead easy, but here are a few pointers. I had a laugh making it, and you will too. Honestly, it's so simple.
Serving like a Pro: Plating and Pairing
Right, presentation time! I like to serve my Kale Shakshuka in the skillet. Place it right in the middle of the table.
Rustic charm, you know? A scattering of extra feta and a good glug of olive oil make it look chef's kiss .
For sides, think simple. A crusty loaf for dipping is essential. We are making a killer Easy One Pot Meals here.
A green salad with a lemon dressing is the perfect counterpoint. Fancy a drink? A crisp white wine or even a sparkling elderflower cordial does the trick.
This Healthy Shakshuka Brunch will be a hit.
Storing Your Leftover Emerald Eggs Recipe
Got leftovers? Lucky you! This Vegetarian Shakshuka Recipe keeps well.
- Fridge: Pop it in an airtight container and it'll be good for up to 3 days .
- Freezer: Sadly, freezing isn't ideal. The eggs go a bit rubbery. But, you can freeze the Spinach Shakshuka base on its own. Thaw it overnight and then poach fresh eggs in it.
- Reheating: Gently reheat in a skillet over low heat or zap it in the microwave. Just be careful not to overcook those precious yolks!
Variations: Your Shakshuka, Your Way
Want to mix it up? Here are a couple of ideas:
- dairy-free: Skip the feta and use a dollop of cashew cream for richness.
- Seasonal Swap: In the summer, try adding courgette ribbons or some fresh basil to your Pesto Shakshuka .
Nutrition Lowdown
Okay, so this Egg Dish is pretty good for you! Each serving packs a decent punch of protein. We estimate it has about 450 calories.
It is full of vitamins from the greens and healthy fats from the olive oil and feta. It's a cracking way to start the day.
It's all about making sure that you are using the best ingredients to make the Green Eggs Recipe .
Honestly, making this green shakshuka is easier than ordering a takeaway. So get in the kitchen, have some fun, and enjoy! This Shakshuka Recipes variation is awesome!
Frequently Asked Questions
What exactly is green shakshuka, and how does it differ from the traditional red version?
Green shakshuka swaps the classic tomato based sauce for a vibrant green concoction typically made with spinach, kale, and herbs like pesto. Think of it as the cooler, greener cousin of the original.
While both feature eggs poached in a flavorful sauce, green shakshuka offers a brighter, earthier flavor profile and a nutritional boost from all those leafy greens - a bit like the difference between enjoying a full english breakfast vs some smashed avo on toast - both great!
Can I make green shakshuka ahead of time?
You can certainly prep some of the components in advance. The green base can be made a day or two ahead and stored in the fridge. However, it's best to poach the eggs right before serving to ensure they're perfectly runny and delicious. Nobody wants a rubbery egg yolk, right?
Is there a good substitute for pesto in this green shakshuka recipe? I'm all out!
Absolutely! If you're out of pesto, you can create a similar flavor by blending fresh basil, pine nuts (or walnuts!), garlic, olive oil, and a squeeze of lemon juice. A touch of grated parmesan or nutritional yeast adds a nice cheesy depth if you like.
Just remember to adjust the seasoning to taste, and you'll be golden!
How do I store leftover green shakshuka? Can you freeze it?
Storing leftover green shakshuka is a bit tricky because the eggs don't reheat well. If you have leftover green sauce, store it separately in an airtight container in the fridge for up to 3 days. Unfortunately, freezing the shakshuka isn’t recommended as the texture will change and the eggs will become rubbery.
It's best enjoyed fresh!
I'm watching my calories how can I make this green shakshuka healthier?
To lighten up your green shakshuka, consider using less oil when sautéing the vegetables or skipping the heavy cream entirely. You could also increase the amount of spinach and kale for a more filling, fiber rich dish. Using low-fat feta or a smaller amount will reduce the fat content.
Also, consider serving with whole wheat bread or skipping the bread altogether for a lower carb option!
My green shakshuka sauce is too watery - what did I do wrong and how can I fix it?
If your sauce is too watery, it's likely due to excess moisture from the greens. Before adding the broth, ensure your spinach and kale are well wilted and any excess water has evaporated. You can also simmer the sauce for a few extra minutes, uncovered, to allow some of the liquid to reduce.
Alternatively, a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) stirred in at the end can help thicken it right up. Now, pop the kettle on and enjoy!
Emerald Eggs A Vibrant Green Shakshuka
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 kcal |
|---|---|
| Fat | 30g |
| Fiber | 5g |
