Green Shakshuka (Edit recipe)

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Give traditional Shakshuka a twist by going green! Eggs are cooked on a bed of green veggies including loads of fresh spinach, zucchini, and leeks, and finished with fresh herbs, tangy feta, and avocado. Served up on grilled sourdough for a delicious and vibrant breakfast or brunch! It's giving St. Patty's Day vibes if you ask me!

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Original recipe

PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

17

Serves: 4

Ingredients

4 pieces Sourdough Bread
4 whole Eggs, Large, Free-Range & Organic, Local is Best
2 Tbsp Butter, Unsalted
1 Tbsp Extra Virgin Olive Oil
0.5 tsp Red Pepper Flakes
1 whole Leek, halved lengthwise, washed thoroughly & sliced
1 whole Zucchini, cut in to half moons
0.5 bunch Green Onion (Scallion), sliced
8 cups Baby Spinach
0.25 cup Parsley, chopped
0.5 whole Lemon, juice only
2 Tbsp Chives, chopped for garnish
1 whole Cilantro, fresh for garnish
1 whole Feta Cheese, crumbled for garnish
2 whole Avocado, sliced for garnish
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating the butter and EVOO in a 12” skillet set to medium heat. Once melted, add the leeks, pepper flakes, and a good pinch of salt. Stir and cook 5 minutes. Add the zucchini, green onions, and a good pinch of salt and cracked pepper. Stir and continue to cook for 3 minutes. Add the spinach and season liberally with salt and pepper. Cover the skillet and let the spinach cook down until wilted. Stir in the fresh parsley & lemon juice and continue to cook for another minute or so.
Heat up a grill pan and brush both sides of each piece of bread with EVOO. Grill both sides for about 2 minutes until crispy and grill marks are evident.
Make 4 small wells in the pan and carefully crack in the eggs. Season each egg with salt, pepper, and pepper flakes. Cover the pan and cook for approximately 5 minutes or until whites have set and yolks are at desired doneness.
Place the skillet on a wire cooling rack. Garnish with fresh chopped chives, cilantro, and crumbled feta cheese. For service, serve one egg and green shakshuka over a grilled piece of toast along with some sliced avo and additional herbs. ENJOY

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	136
Fat:	11 g
Carbohydrates:	5 g
Protein:	8 g
Cholesterol:	19 g
Sodium:	268 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.