Welcome to a vibrant twist on a Middle Eastern classic with our Green Shakshuka recipe! This delicious variation boasts greens like spinach and fresh herbs, enveloped in a creamy sauce, and topped with rich, runny eggs and crumbled feta. Perfect for a leisurely weekend breakfast or brunch, it brings a Mediterranean flair to your table.
Ingredients
🥬 1/2 Leek, chopped
🥬 250g Baby spinach
🧄 4 cloves Garlic, sliced
🌶️ 1 Green chili pepper, sliced
🌿 10 leaves Basil, chopped
🌿 1/4 bunch Coriander, chopped
🫒 2 tablespoons Olive oil
🥚 6 Eggs
🧂 1 teaspoon Salt
🧂 1/2 teaspoon Pepper
🌿 1/4 teaspoon Cumin
🌿 1/4 teaspoon Nutmeg
🌿 1 teaspoon fresh Thyme
🥛 1/2 cup Half & half / cream
🥣 1/2 cup Vegetable stock
🧀 30g Feta cheese
Instructions
1- Preparation:
- Begin by chopping the leek, slicing the garlic, and slicing the green chili pepper.
2- Sauté Vegetables:
- Heat olive oil in a large non-stick pan over medium heat.
- Add the chopped leek and sauté for 4-5 minutes, stirring occasionally with a wooden spatula.
3- Add Flavors:
- Introduce the sliced garlic and chili pepper to the pan.
- Continue to sauté for an additional 2-3 minutes.
4- Wilt the Spinach:
- Incorporate the baby spinach into the pan.
- Cook for about 4-5 minutes until it wilts down significantly.
5- Create the Sauce:
- Pour in half & half and vegetable stock.
- Season the mixture with salt, pepper, cumin, and nutmeg.
- Stir the sauce well.
6- Simmer:
- Let the sauce simmer for about 10 minutes, stirring occasionally to prevent sticking.
7- Herbal Infusion:
- Chop the coriander and basil, then add them to the pan.
- Stir to combine.
8- Cook the Eggs:
- Carefully crack the eggs into the simmering green sauce, spacing them apart.
- Crumble feta cheese over the eggs and sauce.
9- Finish Cooking:
- Cover the pan with a glass lid.
- Cook the eggs over low-medium heat for 10-15 minutes, until the whites are set, but the yolks remain runny.
10- Serve:
- Serve the hot shakshuka directly from the pan.
- Transfer individual servings to plates if preferred.
- Accompany with whole grain bread for a hearty addition.
Prep Time: 10-15 minutes
Cook Time: 30-38 minutes
Total Time: Approximately 45-60 minutes
Servings: 4
Equipment:
- Cutting board
- Shun Chef’s knife
- Large non-stick pan
- Wooden spatula/spoon
- Glass lid
- Measuring cups/jugs
- Small grater for nutmeg
- Serving plate
- Serving spatula
Cooking Tips:
- Stir occasionally during sautéing to prevent sticking.
- Use the chiffonade technique for basil to maximize flavor distribution.
- Ensure the glass lid fits well to trap heat and help set the egg whites.
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