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Green Shakshuka with Spinach, Kale, and Feta Recipe

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3.8 from 8 reviews

This vibrant Green Shakshuka offers a fresh twist on the classic tomato-based dish by focusing on nutrient-rich greens like spinach, kale, and Brussels sprouts. Steam-poached eggs nestled within a spiced sauté of greens create a comforting, wholesome one-pan meal perfect for any time of day. Ready in just 30 minutes, this Mediterranean-inspired vegetarian dish is flavorful, healthy, and effortlessly impressive served alongside warm bread or pita.

Ingredients

Vegetables and Greens

  • 8 ounces Brussels sprouts, trimmed and thinly sliced
  • ½ large red onion, finely chopped
  • 1 large bunch kale (8 ounces), thick veins and stems removed, chopped
  • 2 cups baby spinach (about 2.5 ounces)
  • 1 green onion, trimmed and chopped (both white and green parts)
  • Handful fresh parsley for garnish

Spices and Seasonings

  • ¼ cup extra virgin olive oil, plus more for drizzling
  • Kosher salt, to taste
  • 3 garlic cloves, minced
  • 1 tsp Aleppo pepper (or ½ tsp crushed red pepper flakes)
  • 1 tsp ground coriander
  • ¾ tsp ground cumin
  • Juice of ½ lemon

Other

  • 4 large eggs
  • Crumbled feta cheese, for garnish

Instructions

  1. Heat oil and cook Brussels sprouts: In a 10-inch pan or skillet with a lid, heat ¼ cup extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the sliced Brussels sprouts sprinkled with a dash of kosher salt. Cook for 5 to 6 minutes, tossing occasionally until they soften and develop some color and slight char.
  2. Sauté onions and garlic: Reduce heat to medium. Add the finely chopped red onion and minced garlic to the pan. Cook while tossing regularly for 3 to 4 minutes until softened, taking care not to let the garlic burn by adjusting the heat as needed.
  3. Add kale and spinach: Add the chopped kale in stages if needed, tossing for about 5 minutes until it wilts slightly. Then add the baby spinach and toss to combine. Season with a pinch of kosher salt.
  4. Add spices and simmer: Sprinkle in Aleppo pepper, coriander, and cumin, then toss to distribute the spices evenly. Pour in ½ cup water, reduce heat to medium-low, and cover the pan. Let it cook for 8 to 10 minutes until the kale has completely wilted. Stir in the juice of half a lemon.
  5. Poach eggs: Using a spoon, create 4 wells in the greens mixture. Crack an egg into each well and season each with a bit of salt. Cover the pan again and cook for an additional 4 minutes or until eggs reach your preferred doneness (runny yolks recommended).
  6. Finish and garnish: Remove the pan from heat. Optionally drizzle a little extra virgin olive oil on top. Garnish with chopped green onions, fresh parsley, and crumbled feta cheese. Serve immediately with warm bread or pita.

Notes

  • For a spicier kick, increase the Aleppo pepper or red pepper flakes.
  • Use gluten-free bread or pita to make this dish gluten free.
  • Adjust egg cooking time for firmer yolks if preferred.
  • This dish can be easily doubled or halved depending on your serving needs.
  • Substitute feta with vegan cheese to make it vegan friendly (note: original recipe is vegetarian).
  • Leftovers can be refrigerated and gently reheated on the stovetop.

Find it online: https://recipesbyliza.com/green-shakshuka-with-spinach-kale-and-feta-recipe/