How to Cook Appetizing Green Shakshuka💚

Green Shakshuka💚. Green shakshuka puts a healthy green spin on the classic shakshuka recipe. It's an easy, one-pan dish filled with shaved brussels sprouts, spinach, zucchini, and poached eggs. Green shakshuka recipe with spinach, fresh herbs and feta cheese.

It includes cracked eggs over a medley of green vegetables. We really loved it, maybe more than regular shakshuka!! Couldn't find chars so we used a mix of kale and collards👌🏼. You can have Green Shakshuka💚 using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Green Shakshuka💚

1. Prepare 1 clove of garlic.
2. Prepare 1 of green bell pepper.
3. You need 5 g of mint.
4. It's 20 g of parsley.
5. You need 1 of leek.
6. You need 1 tsp of cumin.
7. You need 50 g of spinach.
8. It's 100 g of frozen peas.
9. You need 1/2 of lemon juice.
10. It's 200 g of feta cheese.
11. Prepare 4 of eggs.
12. It's of Salt.
13. You need of Pepper.
14. You need of Nutmeg.
15. You need of Vegetable oil for frying.

A play on the traditional shakshuka, this flavorful, bright green dish is going to be your new favorite breakfast for dinner, but we also think it's pretty enough to. One of our favorites is this Green Shakshuka recipe: warm eggs cooked over a bed of garlicky leeks and greens with tangy feta cheese, all served with crusty bread. Treat yourself to a shakshuka with a difference. Mix up your favourite greens, eggs and flatbreads to serve with this healthy weekend breakfast.

Green Shakshuka💚 instructions

1. Peel and finely chop garlic. Remove the core and dice bell pepper. Chop mint and parsley. Halve leek lengthwise and slice..
2. Heat vegetable oil in a large frying pan over medium-high heat. Add garlic and sauté for approx. 2 min. Add leek and bell pepper and cook for approx 3-4 min. Season with cumin, freshly grated nutmeg, salt and pepper to taste..
3. Add spinach, peas, half of the parsley and chopped mint to the pan. As soon as spinach starts to shrink, add lemon juice. Crumble half of the feta cheese over the pan and stir to combine..
4. Make four small holes in the leek mixture using a spatula and crack the eggs into them. Season eggs with salt. Let cook for approx. 10 min. Until eggs have set and egg yolks are still tender..
5. Crumble remaining feta cheese and sprinkle over the shakshuka. Garnish with remaining parsley and season with salt and pepper. Enjoy !.

Essentially, it's sautéed greens and herbs topped with eggs and yogurt. Instead of poaching the eggs in tomato sauce, you poach them in the cooked greens/herbs mixture. Green shakshuka is a lively veggie-filled variation on the Middle Eastern breakfast dish. This one has runny eggs sitting on a bed of spinach and kale. Shakshuka, or eggs poached in an aromatic tomato sauce, is a fast, one-pan breakfast staple in Northern Africa and Israel.