I love Shashuka of all kinds! Long ago I posted a tomato-based non-traditional vegetable based shakshuka and I still love that recipe to this day! This green shakshuka is fantastic in a totally different way. It’s incredible how you can sauté pretty much any vegetable with a little liquid, crack an egg over it and it will be delicious. This shakshuka is no exception and, in collaboration with The Food Artist, I bring you our Green Shakshuka!
It’s chock full of kale, spinach, english peas, and tomatoes with gorgeous simmered eggs nestled in every possible nook! All made in one simple skillet. What’s not to love?!
How do you shakshuka?
- 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 (omit for whole30)
- 1 cup cherry tomatoes, halved
- 2 tablespoons chopped parsley leaves
- 1 tablespoon chopped dill
- Middle eastern hot sauce for garnish if desired, zhough
- In a large 14” rimmed skillet, over medium-high heat, add the olive oil, shallot and garlic and sauté 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.