This green twist on traditional tomato shakshuka will have your tastebuds doing a a little shimmy!
Photography by: The Eclectic Kitchen
One of my absolute favorite dishes I had while visiting Israel was the famous shakshuka from Dr. Shakshuka. Ever since then, I’ve been making shakshuka as a cheap and easy staple throughout our weekly meals. Its SO fast to throw together and its light because it doesn’t contain any meat. My friend Crystal of The eclectic kitchen found a photo of poached eggs in greens and really wanted to shoot something with these beautiful contrasting colors. This led me down the green shakshuka rabbit hole and now, here I am with an amazing, fresh take on the Israeli classic. Get ready to kick your tastebuds into over drive with this fresh new recipe!
I encourage you to be brave and let your kids try this recipe out too. Maybe involve them by letting them crack the eggs, if they are old enough. Just because something is green, doesn’t men he has to be scary or gross!
Photography by: The Eclectic Kitchen
Green Shakshuka
Recipe by: Skylar Edberg in collaboration with The Eclectic Kitchen
Yield: 2-3 servings
Prep time: 10 minutes
Cook time: 15 minutes
INGREDIENTS
3 tablespoons extra virgin olive oil
1 shallot, minced
3 garlic cloves, minced
4 cups baby spinach leaves
4 cups flat kale or swiss chard, ribs removed and coarsely chopped
1 teaspoon kosher salt
½ teaspoon black pepper
Juice and zest of one lemon
1 cup salsa verde
1 cup frozen english peas, thawed
4 large eggs
⅛ cup crumbled feta cheese
1 cup cherry tomatoes, halved
2 tablespoons chopped parsley leaves
1 tablespoon chopped dill
Middle eastern hot sauce for garnish if desired (zhough)
METHOD
In a large 14” rimmed skillet, over medium-high heat, add the olive oil, shallot and garlic and saute about 2 minutes until softened and fragrant.
Add the spinach and kale to the pan and cook for 1-2 minutes until slightly wilted. Season the greens with salt, pepper, lemon juice, zest and salsa and gently stir in the thawed peas. Carefully turn the greens with tongs making sure to incorporate all ingredients. Cook for 2-3 minutes longer, reduce heat to low and create 4 wells in the greens using a ladle or large spoon. Crack the eggs over the top of the mixture, leaving some space between each egg. Cover the pan and allow eggs to cook, about 5-7 minutes, depending on how cooked you want the yolks. Serve topped with feta cheese, tomatoes, fresh parsley, dill, and hot sauce. Enjoy immediately.