Green Shakshuka

Published on July 8, 2018 | By
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Are we tired of shakshuka yet? Shakshuka is a versatile breakfast dish that allows you creativity with ingredients once you understand the basic formula. The middle eastern version is red and based on a tomato and red chili pepper foundation. Shakshuka was said to have originated in Tunisia and parts of northern Africa.The eggs are the main source of protein for many people in these regions in north Africa and the Middle east. For this Israeli version I used Swiss chard and spinach for a green shakshuka. However, you can use any of your favorite seasonal greens and add or substitute those as you wish.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 5-6

Ingredients

  • 1 teaspoon fresh cumin seeds, toasted in a skillet (if this intimidates you, just use ½ tsp of cumin powder)
  • 1 bunch fresh Swiss chard (about 4 cups), chopped
  • 2 cups fresh spinach, chopped
  • 1 medium sized onion, cut in half and then into half circles
  • 3 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 1 bunch green onions, sliced thinly
  • 3 tablespoons cilantro, chopped finely
  • 2 tablespoons flat leaf Italian parsley, chopped finely
  • ¼ tsp red pepper flakes
  • ½ teaspoon thyme
  • ⅓ cup plain greek yogurt or sour cream
  • Feta cheese, to taste
  • 5-6 eggs

Instructions

  1. Heat 2 tablespoons of olive oil in a deep saute pan on medium heat. Saute sliced onions slowly (med-low heat) until soft, and lightly caramelized.
  2. Add three cloves of crushed garlic.
  3. Once the cumin seeds are toasted, remove from heat. Place them into a spice grinder or use a mortar and pestle to crush them.
  4. Add 6 cups of greens to your saute pan (chard and spinach or whatever greens you choose to use). Add chopped parsley, 2 TBSP of the cilantro and green onion. Add cumin and thyme.
  5. Cook until the greens wilt, about three minutes. Remove from the burner. Stir in the greek yogurt or sour cream. Sometimes I add a ½ cup liquid, usually water, to the skillet if needed to help steam the eggs for the next step.
  6. Make little indentations into greens in your large pan and break one egg carefully into each indentation. Then, cover the pan with a lid and cook the egg to the consistency that you like it (white set, and yolk firm or soft as you prefer).
  7. Remove lid and sprinkle feta cheese to your taste before covering again for the last couple of minutes of cooking allowing the cheese to become warm and soft. Garnish with remaining tablespoon of cilantro.
  8. Serve immediately using a slotted spoon by lifting one egg and some of the greens to each plate.
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