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Green Shakshuka Recipe

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Green Shakshuka is a healthy and vibrant twist on the traditional shakshuka, replacing the tomato base with a flavorful mix of sautéed greens like Brussels sprouts, kale, spinach, and parsley. This dish is perfect for breakfast, lunch, or dinner, offering a savory, nutrient-packed meal with eggs gently cooked in the greens. Top with feta and lemon zest, and serve with crusty bread for a satisfying and versatile dish that’s both comforting and wholesome.

Ingredients

  • Olive oil
  • 1 cup Brussels sprouts, halved
  • 1 bunch kale, chopped
  • 2 cups baby spinach
  • ½ cup parsley, chopped
  • 1 green pepper, chopped
  • 4 tablespoons chicken or vegetable broth
  • 3 cloves garlic, minced
  • 4 eggs
  • ½ cup feta cheese, crumbled
  • Zest of 1 lemon

Instructions

  • Heat olive oil in a large skillet over medium-high heat. Add Brussels sprouts, green pepper, and ½ teaspoon salt. Cook for 10–12 minutes, stirring occasionally, until lightly browned.
  • Add 2 tablespoons of broth and garlic, cooking for an additional 1 minute. Gradually add kale, spinach, and parsley, stirring until wilted (about 3–4 minutes). Stir in the remaining 2 tablespoons of broth and ½ teaspoon salt.
  • Use the back of a spoon to create four wells in the vegetable mixture. Crack one egg into each well. Top with crumbled feta and lemon zest. Cover and cook for 4–6 minutes, or until the egg whites are set and yolks are thickened but not hard.
  • Serve immediately, garnished with extra parsley or lemon zest if desired.

Notes

  • Spicy Version: Add chili flakes or diced jalapeño to the vegetable mix for extra heat.
  • Cheese Variations: Substitute feta with goat cheese, ricotta, or any cheese you prefer.
  • Greens Options: Swap kale and spinach for collard greens, Swiss chard, or beet greens for variety.

Find it online: https://chocolatecoveredamy.com/green-shakshuka-recipe/