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 »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.