One Pot Green Shahshuka
Brunch It Up, Recipes

One Pot Green Shakshuka

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This easy to make Green Shakshuka recipe with avocado, jalapeños, radishes, and cilantro is the morning breakfast you never knew you needed!

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What is Shakshuka?

Say hello to Shakshuka, a popular Middle Eastern or North African dish. Shakshuka is a dish made of poached eggs that’s traditionally served in a tomato sauce made from olive oil, garlic cloves, peppers, and onions. This savory dish is commonly seasoned with rich spices like cumin, paprika, red pepper flakes, and cayenne pepper. Classic Shakshuka has a signature red color, but today there are many variations of the dish. 

Shakshuka is the perfect dish to enjoy for a morning brunch or even a savory lunch!
Shahshuka is the perfect dish to enjoy for a morning brunch or even a savory lunch!

Building the Base

While Green Shakshuka is often made with Swiss chard, this recipe utilizes kale and spinach as the leafy greens. This kale shakshuka dish is an easy one pot recipe that is not only the perfect savory meal to start the morning with, but is also loaded with vitamins and minerals! 

To get started, add olive oil to a cast iron skillet or large frying pan. Dice half of a white onion and add it to the skillet. Sweat the onion for five minutes until it’s translucent, then add the minced garlic cloves. Cook the garlic for roughly two minutes, or until fragrant, then add the kale leaves. Remember to remove the stems from the kale; the stems are very bitter and give the dish a different flavor. Then, add the spinach and season the leafy greens with salt and pepper. Cook the spinach and kale for about 5 minutes, then add the coconut milk. Stir to combine the ingredients, then reduce the heat to medium-low after five minutes. 

All you need is a fork and some warm corn tortillas to dig into this one pot dish!
All you need is a fork and some warm corn tortillas to dig into this one pot dish!

Cooking the Eggs

Now for the poached eggs! Start by making six little holes, or pockets in the base of your shakshuka. Carefully crack one egg per spot, then cover with a lid and allow the eggs to cook for seven minutes. After seven minutes, remove the lid and turn off the heat. At this point, the eggs and base of your shakshuka will be set! 

Layering the Toppings

It’s time for my favorite part… the toppings! I think that the toppings really bring this savory dish to life. We’re going with a Mexican cuisine inspired twist for the toppings, and utilizing a lot of delicious flavors. Below are just a few of my favorite toppings: 

  1. Crumbled cotija cheese: Cotija cheese is a delicious, creamy cheese that is a great addition to this savory recipe.
  2. Sliced avocado: It wouldn’t be breakfast with avocado! Add as much or as little as you would like.
  3. Sliced jalapeño: If you’re looking for a little heat, adding sliced jalapeños is the perfect option! It adds the perfect amount of spice without being overwhelming.
  4. Fresh arugula: Fresh and peppery arugula is a great topping here! It brings a bite and plays nicely with the cooked leafy greens.
  5. Sliced radishes: While radishes don’t have much of a flavor, I love the crunch they add to this dish!
  6. Chopped cilantro: Finally, finish your Shakshuka with a handful of chopped cilantro.

Serve your Shakshuka with warm corn tortillas and limes, then dig in!

One Pot Green Shakshuka

Recipe by Arianna Negri Course: RecipesDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

20

minutes

This easy to make Green Shakshuka recipe with avocado, jalapeños, radishes, and cilantro is the morning breakfast you never knew you need!

Ingredients

  • 3 tablespoons olive oil

  • 1/2 white onion, diced

  • 2 garlic cloves, minced

  • 4 cups of spinach

  • 4 cups of tuscan kale

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 cup coconut milk

  • 6 large eggs

  • For the Toppings
  • 1/2 cup cotija cheese

  • 1 avocado, pitted and sliced

  • 1 jalapeno, sliced

  • 1/2 cup arugula

  • 1/2 cup radishes, sliced

  • 1/4 cup cilantro, chopped

  • Corn tortillas for serving

  • 1 lime, cut into quarters

Directions

  • Add olive oil to a cast iron skillet or large pan
  • Add the diced onion and cook over medium heat for 5 minutes until translucent
  • Then, add the garlic and cook for 2 minutes
  • Remove the stems from the kale before adding to the skillet with the spinach
  • Cook down for 5 minutes before adding the salt, pepper, and coconut milk
  • Continue cooking for 5 minutes, then reduce the heat to medium-low
  • Use a spoon to make 6 small holes, then carefully crack one egg in each spot
  • Cover with a lid and cook for 7 minutes
  • After 7 minutes, remove the lid and turn off the heat
  • For the Toppings
  • Add the crumbled cotija cheese, sliced avocado and jalapeño, and fresh arugula
  • Then, garnish with the sliced radishes, chopped cilantro, and limes
  • Serve with warm corn tortillas and a side of limes

Notes

  • Refrigerate the homemade rosemary simple syrup up to 10 days

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