Green shakshuka is a modern spin on the classic shakshuka recipe. Onions, zucchini, peas, spinach, coriander, mint and poached eggs make a delicious one-pan nutrient-packed hearty meal. Whether you eat it for breakfast, brunch or lunch, it won’t disappoint.
Good morning. Would you like some shakshuka? Shakshuka is a popular breakfast in North Africa. More, it is said it came to Iran from the Lybian-Tunisian region. But nowadays, you can find plenty of variations in all eastern countries. The English word or the name itself means “shaken” or “all mixed up”. It basically consists of onions, bell peppers, tomatoes and spices. And, the highlights are poached eggs. However, it makes a wonderful brunch, lunch or dinner, too.
One great thing about shakshuka is its versatility. Simply pick your favourite vegetables. In order to make it more exciting, try to combine vegetables of the same colour. Wink. Green, red or yellow are some great examples, for which you can find plenty of vegetables.
Green shakshuka
My green shakshuka is loaded with fresh vegetables and herbs, that give the dish texture and layers of different flavours. In other words, onions for some edgy flavour, coriander and mint for freshness, peas for creaminess and spinach make a wonderful combo with runny egg yolk. Yummy. For the classic shakshuka recipe, you might like this red shakshuka, as well.
Shakshuka can be a very healthy dish. In fact, it consists of vegetables, which are packed with nutrients and eggs, which are full of protein and healthy fats. When I don’t have any juicy tomatoes on hand, I am all about this green shakshuka.
Besides the super green, spinach, this shakshuka consists also of rich in immune-boosting antioxidants coriander and zucchini, antiinflammatory mint and peas, as a good source of vitamins C and E. They can help strengthen your immune system and prepare it for the winter season.
More, you can eat shakshuka by itself or you can combine it with something a bit starchy, for example, hummus, rice, potatoes, bread or a lovely yogurt or garlic dip. Also, if you love meat, shakshuka pairs great with lamb or beef. You might serve it with chicken as well. Wink.
Ingredients for green shakshuka:
- olive oil
- 1 red or yellow or white onion
- 2 garlic cloves
- 1 zucchini
- 3 spring onions
- 150 g green peas (frozen)
- 20 g fresh mint leaves
- 100 g fresh coriander
- 1 tsp of green curry paste
- salt and pepper
- 500 g fresh spinach
- 3 eggs
To begin, peel and chop the onions and garlic. Wash all of the green vegetables. Dice the zucchini, trim and chop the spring onions. Leave the mint and coriander in a bowl with cold water until ready to use. Wash the spinach and allow it to drain.
Then, in a larger, oven-proof, non-sticking pan, drizzle some olive oil. Once hot, add the onion and saute for a couple of minutes or until glossy. Then, add the garlic and cook for one more minute.
At this point, stir in the zucchini, spring onion and green peas. Cook on medium heat until the zucchini has softened. Stir in the green curry paste and season with salt and pepper. Add half of the mint and coriander, together with the spinach and cook until it starts to wilt. If needed, add a splash of water or white wine.
Preheat the oven to 180°C. Afterwards, using a spoon or a spatula, create smaller wells and crack one egg in each well. Reduce the heat, season the eggs and cook for a couple of minutes, with the lid on.
Remove the lid and place the pan into the oven until the eggs are cooked to your liking.
Finally, take the green shakshuka out of the oven and garnish it with the remaining mint and coriander. Serve it with some sourdough bread or a fresh yogurt dip
Enjoy.
