Description
This Flavor-Packed Green Shakshuka is a nutritious and vibrant twist on the classic Middle Eastern dish. Prepared entirely in a one-pot cast iron pan, it features sautéed spinach, kale, and aromatic spices, crowned with perfectly poached eggs and crumbled feta. Perfect for a wholesome breakfast or a light meal, this recipe balances fresh herbs, smoky paprika, and creamy cheese for a satisfying flavor profile.
Ingredients
Scale
Vegetables and Herbs
- 1 medium Onion (Finely chopped)
- 4 cloves Garlic (Minced)
- 4 cups Spinach (Fresh)
- 1 cup Kale (Chopped)
- 1 handful Cilantro (Roughly chopped)
- 1 handful Parsley (Fresh)
Spices and Seasonings
- 1 teaspoon Cumin (Ground)
- 1 teaspoon Paprika (Smoked)
- Salt and Pepper (To taste)
Other Ingredients
- 2 tablespoons Olive Oil (For sautéing vegetables)
- 4 large Eggs (For poaching)
- 1/2 cup Feta Cheese (Crumbled)
- 1 tablespoon Lemon Juice (Freshly squeezed)
Instructions
- Heat olive oil: Heat olive oil in a large cast iron pan over medium heat until shimmering, which ensures it is hot and ready to sauté your ingredients.
- Sauté onions: Add the finely chopped onion and sauté for 5-7 minutes until translucent and golden, building a flavorful base for the dish.
- Add garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, avoiding burning.
- Cook kale: Incorporate the chopped kale and cook for 3-4 minutes until it starts to wilt, softening the greens and intensifying their flavor.
- Add spinach: Add fresh spinach and stir, cooking for another 3 minutes until wilted and well combined with the kale.
- Season with spices: Sprinkle in the ground cumin and smoked paprika, stirring to evenly coat the greens with these aromatic spices.
- Season to taste: Add salt and pepper to taste, carefully balancing the seasoning to enhance the overall flavor.
- Create wells and add eggs: Make four wells in the greens mixture and carefully crack one egg into each well, preparing the eggs to poach in the pan.
- Cover and cook eggs: Cover the pan with a lid and cook for 5-7 minutes until the egg whites are set but yolks remain slightly runny, ensuring perfect poaching.
- Add feta cheese: Remove the lid and sprinkle the crumbled feta cheese evenly over the top to add creaminess and tanginess.
- Finish with lemon and herbs: Squeeze fresh lemon juice over the dish and garnish with the roughly chopped cilantro and parsley for a fresh, bright finish.
- Serve hot: Serve immediately while warm and enjoy this hearty, flavorful green shakshuka.
Notes
- This recipe is versatile; feel free to substitute kale with Swiss chard or other sturdy greens.
- For a vegan version, omit the eggs and feta or replace with tofu and nutritional yeast.
- Use fresh herbs for the best flavor impact and garnish at the end.
- Adjust the cooking time to your desired egg doneness.
- The cast iron pan helps evenly cook and maintain heat, but a heavy skillet can also be used.
