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Green Shakshuka
Green Shakshuka
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Vibrant green shakshuka with poached eggs and a mix of zucchini, spinach, and green onions for a unique and delicious twist on the classic dish.
Ingredients:
  • 4 slices sourdough bread
  • 2 tablespoons extra-virgin olive oil, divided, or as needed
  • 2 tablespoons unsalted butter
  • 1 medium leek, halved lengthwise and sliced
  • 0.5 teaspoon red pepper flakes, divided, or to taste
  • sea salt and cracked black pepper to taste
  • 1 small zucchini, cut into half-moons
  • 0.5 bunch green onions, chopped
  • 8 cups baby spinach leaves
  • 0.25 cup chopped fresh parsley
  • 0.5 medium lemon, juiced
  • 4 large eggs
  • 0.25 cup crumbled feta cheese
  • 1 tablespoon chopped fresh chives, or to taste
  • 1 tablespoon chopped fresh cilantro, or to taste
  • 2 medium avocado, diced
Instructions:
  • Preheat a grill pan over medium-low heat. Brush both sides of the bread slices with a drizzle of olive oil. Grill until crispy with grill marks, approximately 2 minutes per side. Then, remove from heat.
  • In a 12-inch skillet, melt butter with remaining oil over medium heat. Sauté leek with 1/4 teaspoon pepper flakes and a pinch of salt for 5 minutes. Add zucchini and green onions, season with salt and pepper, and cook for 3 minutes. Introduce spinach, season with more salt and pepper, and cover to wilt. Finish with fresh parsley and lemon juice, cooking for 1 more minute.
  • Create 4 wells in the skillet and delicately crack one egg into each well. Season with salt, pepper, and remaining pepper flakes. Cover and cook until whites are cooked through and yolks reach desired consistency, approximately 5 minutes.
  • Place the skillet on a wire rack and top with feta cheese, chives, and cilantro for a flavorful finish.
  • Assemble by placing a perfectly cooked egg atop vibrant green shakshuka on a grilled toast. Garnish generously with sliced avocado, fresh chives, and cilantro.

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