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A green version of the classic shakshuka loaded with healthy and delicious ingredients!
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5 from 1 vote

Green shakshuka

A green version of the classic shakshuka loaded with healthy and delicious vegetables and topped with eggs.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Breakfast, Light meal
Cuisine: Greek, Mediterranean
Servings: 4 servings
Calories: 197kcal
Author: Mia Kouppa

Equipment

  • 1 large frying pan

Ingredients

  • 2 tbsp (30 mL) olive oil
  • 1 cup chopped leek white part
  • cups chopped broccoli
  • 2 green onions, chopped
  • cups swiss chard, chopped
  • 2 cups chicory, chopped also known as curly endive
  • 2 cups spinach
  • ¼ cup chopped dill
  • ¼ cup chopped parsley
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 tsp grated lemon zest
  • tbsp (45 mL) lemon juice juice from half a lemon
  • ¼ cup (60 mL) water
  • 4 eggs, large

To garnish

  • ¼ cup (30 grams) feta, crumbled
  • 2 tbsp chopped Kalamata olives
  • 1 green onion, chopped

Instructions

  • Once all of your ingredients are prepared add the olive oil to your frying pan set over medium heat. Add the leeks and cook for 2 - 3 minutes or until softened and slightly caramelized.
    2 tbsp (30 mL) olive oil, 1 cup chopped leek
  • Next, add the chopped broccoli and the green onion to the pan and cook, stirring regularly for an additional 2 minutes.
    1½ cups chopped broccoli, 2 green onions, chopped
  • Continue to add the greens to the pan, one at a time. Add the next green once all greens in the pan have cooked down. Add your greens in this order: swiss chard, chicory, spinach, dill and parsley. Stir regularly and well after each addition.
    1½ cups chopped broccoli, 1½ cups swiss chard, chopped, 2 cups chicory, chopped, 2 cups spinach, ¼ cup chopped dill, ¼ cup chopped parsley
  • Season the greens with salt and pepper and add the lemon zest and lemon juice.
    1 tsp salt, ¼ tsp pepper, 1 tsp grated lemon zest, 1½ tbsp (45 mL) lemon juice
  • Using the back of a spoon make 4 indentations in the greens (you do not want to see the bottom of the pan) and place one egg into each indentation. Pour the water along the entire edge (circumference) of the pan
    4 eggs, large, ¼ cup (60 mL) water
  • Cover your pan with a lid, a baking sheet or some aluminum foil and cook for 4 - 5 minutes, depending on how runny you want your yolk.
  • Uncover, remove from heat and carefully add the garnish being mindful not to break the yolks.
    ¼ cup (30 grams) feta, crumbled, 2 tbsp chopped Kalamata olives, 1 green onion, chopped
  • Serve immediately and enjoy!

Notes

You can wash your greens either before or after chopping them.  Remove the excess water but don't worry about having them dry completely.  The water will evaporate as the greens cook.
Prepping your ingredients is key in this dish.  Be sure that all greens are washed, chopped and ready to be cooked when you begin.
Double the recipe:
You can easily double or triple the recipe by following these steps:
  • Cook the greens as directed above
  • Transfer them to a lightly greased baking pan
  • Add eggs and water as directed above, leaving at least 1 inch between eggs.
  • Bake in a preheated 375 degree oven, uncovered, for 8 - 12 minutes.

Nutrition

Calories: 197kcal | Carbohydrates: 9g | Protein: 10g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 881mg | Potassium: 496mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4254IU | Vitamin C: 54mg | Calcium: 154mg | Iron: 3mg