Green Shakshuka

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An Egg cooked in a bed of greens, this shakshuka's got something special going on! A different take on the classic Middle-Eastern breakfast, this is perfect for when green veggies are fresh and available from the farmer's market.

Prep Time: 10 min

Cook time: 10 min

Yield: 2 - 3 servings

Ingredients

Cheese Topping

• 50g feta cheese

• 2 tbsp freshly freshly chopped parsley or dried parsley

• 1/2 tsp chile flakes

• 1 tsp zataar spice

• 1 tsp crushed coriander seeds

• 2 tbsp olive oil

  
  

  Green Base

• 1 tbsp olive oil

• 1 tbsp butter

• 1 leek, halved lengthwise and sliced in to semi-circles

• 1 bunch Swiss chard, stems and leaves kept separate and diced up

• 6 green onions

• 1/2 green chile pepper seeded and chopped

• 1 clove garlic, crushed

• 3/4 tsp cumin seeds, ground

• 3/4 tsp coriander seeds, crushed

• 1/2 cup fresh parsley, chopped

• 1/2 cup fresh dill, chopped

• 1/3 cup water

• 1 tbsp lemon juice

• salt and pepper

• 2 -3 eggs

  
  

Directions

Cheese Topping

1. Begin by crumbling the feta cheese into a small bowl. Add the parsley, chili flakes, crushed coriander and olive oil. Stir to coat everything evenly. Cover and set aside.

2. I strongly recommend making this ahead of time and storing, refrigerated, in a resealable container for a few days.

Green Base

1. Heat a medium pan over medium heat. Once warm add the olive oil, butter and swirl it around the pan. Add the leeks, cover the pan, and cook until softened and slightly translucent.

2. Add the diced chard stems and green onions, cover the pan, and cook for another 5 min until everything is soft and beginning to break down.

3. While the leeks and chard cook, prepare the spices. Combine the diced chile, garlic, cumin, and coriander in a small bowl and set aside.

4. In a separate bowl combine the roughly chopped chard leaves, fresh parsley and dill, 1/2 tsp salt and freshly ground pepper, set aside.

5. Add the spices to the pan and stir them around as they heat up and sizzle. Then add in the bowl of greens and the water. Cover and cook down until they wilt completely, about 10min stirring occasionally.

6. At this point you can transfer the sauce to a resealable container, let cool and store in a refrigerator for 2-3 days.

Shakshuka Preparation

1. Divide the green base between 2-3 smaller cast iron pans or keep in one single pan.

2. Cover and heat the green base until it is warmed through and gently simmering over medium-low heat.

3. Stir in 1 tbsp of lemon juice.

4. Create 2-3 divets, evenly spaced in you pan, and crack an egg into each one.

5. Cover and cook the eggs to desired doneness, I prefer it with the whites set and the yolk still soft and runny.

6. Right before serving, sprinkle with feta cheese topping and chile flakes.

7. Serve with a warm flatbread like naan or pita.

Zhuzh it up!

• Serve with some fresh baked Zataar flatbread. Check out the recipe!

• If you love this, check out our recipe for a classic tomato-based Red Shakshuka.

  
  

This amazing recipe was adapted from Falastin cookbook Green Shakshuka