It’s easy to see why shakshuka is such a popular breakfast item throughout the Middle East, and particularly in Israel. Endlessly customizable and relatively simple to prepare, it can be easily scaled up or down. Traditional shakshuka is made by poaching eggs in a spicy tomato sauce. This recipe is a play on tradition, and instead of using tomatoes, it uses a garden’s worth of greens and herbs.
Tip
Make this shakshuka vegan by omitting feta cheese and replacing eggs with chickpeas, tofu, or sautéed slices of yam.
Garden Greens Shakshuka
Ingredients
- 8 cups (2 L) packed mixed chopped greens, such as kale, Swiss chard, and spinach, divided
- 1 fresh jalapeno, seeded and chopped
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) ground coriander
- 1/4 cup (60 mL) chopped fresh dill, plus extra for garnish
- 1 cup (250 mL) ice cubes
- 1 Tbsp (15 mL) grapeseed oil or avocado oil
- 1 large leek, trimmed and thinly sliced into half moons
- 1 garlic clove, minced
- 6 large organic eggs
- 1/2 cup (125 mL) frozen peas or fava beans
- Freshly ground black pepper
- 1/2 tsp (2 mL) crushed red pepper flakes
- 1 Tbsp (15 mL) chopped fresh mint leaves
- 2 Tbsp (30 mL) crumbled feta cheese
Nutrition
Per serving:
- calories148
- protein10g
- fat8g
- saturated fat2g
- trans fat0g
- carbohydrates10g
- sugars2g
- fibre2g
- sodium562mg
Directions
01
Preheat oven to 325 F (170 C).
02
In saucepan of boiling water, blanch 2 cups (500 mL) mixed greens for about 10 seconds. Drain and transfer blanched greens to blender. Add jalapeno, cumin, salt, coriander, dill, and ice cubes. Pureu0301e until smooth and set aside.
03
In large ovenproof skillet, heat oil over medium heat. Cook leek, stirring often, until softened, about 5 minutes. Add garlic and continue to cook for another minute. Add remaining chopped greens a handful at a time, letting each addition wilt slightly before adding more. Cook, stirring and tossing often, until all leaves are wilted, about 2 minutes. Stir in pureu0301e and use wooden spoon to create 6 small wells in mixture. Crack an egg into each well. Sprinkle peas or fava beans over dish before transferring to oven, and bake until eggs are just set, about 15 to 20 minutes.
04
Garnish with red pepper flakes, mint, feta cheese, and extra dill sprigs. Serve with warm pita or other flatbread.
READ THIS NEXT
SEE MORE »
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Chocolate and Orange Chickpea Pudding
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Sorghum Tabbouleh with Kale and Navy Beans
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
Chickpea Salad with Nigella Roasted Sweet Potato and Grated Carrots
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.