Easy Green Shakshuka Recipe
A great way to make shakshuka, a popular dish from Morocco, is to use greens, like spinach, instead of meat. This makes it a much healthier option for your family. Plus, it comes together quickly!
Cooking shakshuka eggs
If you've ever had traditional Middle Eastern shakshuka, you'll know that it's a delicious dish of cracked eggs baked in a spicy tomato sauce. Shakshuka is typically served for breakfast, but it can also be a great side dish for lunch or dinner. In addition to the spicy tomato sauce, shakshuka usually contains ingredients such as paprika, cumin, and garlic.
Traditionally, shakshuka is made with tomatoes and bell peppers, but you can use a variety of vegetables to make your own. You can even add a bit of meat for extra flavor. Regardless of what you choose, you can prepare shakshuka ahead of time to save time on cooking when you're ready to serve it.
This recipe for green shakshuka is a twist on a classic. While traditional shakshuka is made with tomatoes, bell peppers, and onions, you can make this vegetarian dish using a wide variety of green vegetables.
A hearty breakfast or lunch dish, green shakshuka is a great way to celebrate the richness of greens. Leafy greens such as spinach, kale, and asparagus are all a delicious choice.
The recipe can be prepared ahead of time, and it's easy to store in an airtight container for up to three months. To make this recipe, start by heating up the shakshuka base on the stove before adding your eggs. Once the sauce is hot, crack the eggs into five small wells in the mixture.
For a more Egyptian twist, try incorporating Dukkah. Alternatively, if you prefer add cheese, you can sprinkle crumbled feta over the greens before serving.
Depending on your preference, you can top your shakshuka with chives, cilantro, taping, or avocado. Serve it with pita bread, grilled toast, or whole-grain crackers.
When you're ready to serve, reheat your shakshuka on the stovetop. Alternatively, you can serve it cold. It can be a wonderful accompaniment to a salad or white bean soup. Make sure that the eggs are cooked to your desired doneness and garnish with feta or thing for a tasty and nutritious meal.
Green shakshuka is quick and easy to prepare. Whether you're cooking for breakfast, lunch, or dinner, it's a great choice to celebrate the richness of greens.
Adding greens
Adding greens to easy green shakshuka recipe is a great way to make a delicious and healthy meal. Greens are rich in nutrients, and they also provide a fresh, vibrant color. Spinach contains important minerals like magnesium and manganese, as well as antioxidants, which are known for their anti-inflammatory properties. It's also a source of vitamins B2, B6, and C.
To prepare this delicious dish, begin by heating olive oil in a skillet over medium heat. Add in the onion and garlic, and saute for two to three minutes. After the onions are translucent, add in salt. Then, add in the remaining ingredients.
You can add in any green vegetable to this dish. For example, you can use chard, collard greens, kale, or spinach. Alternatively, you can use a combination of all of these.
Once you've finished sauteing, you can add the vegetables to the eggs. Make sure to create small, indented spaces in the greens to ensure that the eggs can cook through.
If you aren't a fan of heat, you can omit the red bell pepper from this recipe. However, you can also add diced jalapenos for a spicy kick.
You can also add in any additional herbs that you like. Try coriander or mint leaves, as they will go well with this flavorful dish. Similarly, nutty Dukkah can be added for a bit of Egyptian flair.
In addition to fresh, nutritious vegetables, this dish is also loaded with protein. The combination of the greens, eggs, and feta cheese in this dish provides a satisfying and healthy meal.
This dish can be made a night in advance and reheated on the stove top, or you can store leftovers in an airtight container for up to three months. Whether you're looking for a quick meal or a nutritious weeknight dinner, you can't go wrong with this recipe.
Besides serving this dish with crusty bread, you can serve it with pita, whole-grain crackers, or naan. You can even serve it with a salad and some whole-grain grits. Just be sure to take it out of the fridge a few hours before eating, to allow it to come to room temperature.
Adding feta
Shakshuka is a delicious Middle Eastern dish that uses eggs, tomatoes, bell peppers, and spices. It is perfect for brunch or dinner. If you are looking for a new way to spice up your breakfast, consider adding feta to an easy green shakshuka recipe.
This dish is loaded with fresh herbs and veggies. The addition of feta cheese adds a salty and creamy element. Try serving it with fresh bread. You can also try serving it with avocado slices.
You can prepare this easy green shakshuka recipe one night in advance. It is best to store leftovers in a tight-lid container. For a lighter version, substitute the white beans with cannellini beans.
If you like your shakshuka to be on the spicier side, you can add Aleppo pepper. Add a lemon wedge to garnish.
Depending on your preference, you can choose to add feta at the end of the cooking process. You may also want to top it with chopped cilantro and herbs.
You can also serve your shakshuka with tahini. Tahini is a wonderful addition to this recipe because it is rich in nutrients. Adding feta to a shakshuka recipe is an easy way to add a flavor boost without compromising the nutritional value of the dish.
Before you add a final layer of feta to your shakshuka, check to make sure that the sauce has become a stew. To do this, blend the ingredients in a blender.
Once you have blended the ingredients and cooled them, add them to the skillet. Season the mixture with black pepper and fresh herbs. Let it simmer for 5-7 minutes, then turn off the heat and allow the eggs to cook. When the eggs are cooked, you can cover them and let them sit for a few minutes.
This is an easy shakshuka recipe that you can use for a quick and delicious lunch or dinner. Serve with pita bread or sliced challah.
This easy green shakshuka recipe is filled with leafy greens, feta cheese, and spices. Serve it with fresh bread or pita for a hearty, filling meal.
Serving with rice or grits
A shakshuka meal is a wonderful way to get a healthy dose of protein, carbohydrates, and vitamins from veggies. It is a hearty dish that can be served any time of the day, and it is easy to make. This recipe for shakshuka uses vegetables instead of traditional tomato sauce, which is ideal for people who are allergic to tomatoes.
To prepare shakshuka, start by sauteing the onions and garlic in a bit of olive oil for a few minutes. Once the onions have softened, add the coriander and mint. You may also want to add peas and leeks to the mixture.
Add the seasoned meat to the sauce, and simmer it for about 15 minutes. You can also add any of your favorite spices to the mixture, such as pepper, Cayenne, paprika, and more.
Shakshuka is an easy, fast meal that you can enjoy for brunch, dinner, or even as a meal prep. You can prepare the meal the night before and store it in an airtight container for up to 3 days.
You can serve shakshuka with different grains, vegetables, and beans. Try serving it with hummus, feta with olives, or even launch.
When you are ready to serve the shakshuka, broil it for a couple of minutes. Be sure to eat with a crusty bread, such as challah.
Traditionally, shakshuka is made in a cast iron skillet. However, you can easily make it in a large non-reactive pot. You just need to be sure that the base is thick enough to support the eggs. Alternatively, you can use tomatillos to replace the tomatoes in your shakshuka.
If you want to create a low-carb version of shakshuka, you can use cauliflower rice. The best part is that you can blitz the cauliflower in a food processor, and then it will turn out fluffy and delicious.
You can cook shakshuka in a pan, or you can serve it over a bed of rice or grits. Grits have mild flavors and pair well with shakshuka. Some garnishes to try include chopped cilantro, chopped parsley, and a touch of butter.
