Green Shakshuka with Kale and Spinach Recipe

When it comes to comfort food that’s both nutritious and packed with flavor, Green Shakshuka with Kale and Spinach is a dish that never fails to impress. Having tried this recipe with my family, I can confidently share that it’s a winner on all fronts. The vibrant green color is as enticing as the rich flavors that meld beautifully in the pan. My family, initially skeptical of the green hue, was won over by the first bite. The freshness of the kale and spinach, combined with the warmth of the spices and the creaminess of the poached eggs, makes for an unforgettable meal. It’s now a favorite weekend brunch recipe, with everyone eagerly looking forward to it.

Ingredients

The magic of Green Shakshuka lies in its simple yet flavorful ingredients that come together to create a harmonious dish. Here’s what you’ll need:

• 2 tablespoons of olive oil – For sautéing.
• 1 onion, finely chopped – Adds a sweet depth of flavor.
• 2 cloves of garlic, minced – Enhances the aroma and taste.
• 1 teaspoon of cumin – Provides a warm, earthy base.
• 1 teaspoon of coriander – Complements the cumin perfectly.
• 1/2 teaspoon of chili flakes – Adds a subtle heat.
• 2 cups of fresh spinach leaves – Boosts the nutritional value.
• 2 cups of kale, stems removed and chopped – Offers a lovely texture and flavor.
• 1/2 cup of parsley, chopped – For a burst of freshness.
• 4 eggs – Stars of the dish, providing protein and richness.
• Salt and pepper to taste – Essential for seasoning.
• Optional toppings: feta cheese, avocado slices, and lemon wedges – For added creaminess and zest.

Instructions

Preparing Green Shakshuka is a straightforward process, requiring just a few steps to bring the flavors together:

Step 1: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, allowing the aroma to develop.

Step 2: Sprinkle in the cumin, coriander, and chili flakes, stirring to coat the onions and garlic with the spices. Cook for another minute to toast the spices and enhance their flavors.

Step 3: Gradually add the spinach and kale to the skillet, stirring as you go. Allow the greens to wilt slightly before adding more. This ensures even cooking and prevents overcrowding.

Step 4: Once the greens have wilted, create four small wells in the mixture using a spoon. Crack an egg into each well, taking care not to break the yolks. Season the eggs with a pinch of salt and pepper.

Step 5: Cover the skillet with a lid and reduce the heat to low. Allow the eggs to cook for 5-7 minutes, or until the whites are set and the yolks are cooked to your liking.

Step 6: Remove the skillet from the heat and sprinkle with chopped parsley. Serve immediately, garnished with optional toppings like crumbled feta, avocado slices, and lemon wedges for a burst of freshness.

Nutrition Facts

This recipe serves 4 and each serving contains approximately 250 calories. It’s a nutrient-dense meal, packed with vitamins and minerals from the greens, and protein from the eggs, making it a balanced option for any meal of the day.

Preparation Time

Green Shakshuka is as quick to prepare as it is delicious. With a preparation time of about 10 minutes and a cooking time of 15 minutes, you’ll have a wholesome meal ready in just 25 minutes. It’s perfect for busy mornings or when you need a quick, healthy dinner option.

How to Serve

Green Shakshuka is a versatile dish that can be served in various ways to suit your preferences:

• Serve it with crusty bread or warm pita for dipping into the flavorful sauce and runny yolks.
• Add a dollop of Greek yogurt or labneh on the side for a creamy contrast.
• Pair it with a simple side salad of mixed greens, cucumber, and tomatoes dressed with lemon vinaigrette for a refreshing complement.
• Top with additional herbs like cilantro or dill for a burst of flavor.
• Enjoy it as a part of a larger brunch spread with dishes like fresh fruit salad and roasted potatoes.

Additional Tips

To ensure your Green Shakshuka turns out perfectly every time, consider these helpful tips:

1. Use fresh greens: While frozen spinach and kale can be used in a pinch, fresh greens offer the best texture and flavor.
2. Adjust the spice level: If you prefer a milder dish, reduce the amount of chili flakes. For more heat, add a pinch of cayenne pepper.
3. Experiment with herbs: Feel free to incorporate other herbs like basil or mint for a different flavor profile.
4. Check egg doneness: If you like your yolks runnier, reduce the cooking time slightly. For firmer yolks, cook a bit longer.
5. Double the recipe: This dish can easily be doubled to serve more people. Just ensure you have a large enough skillet to accommodate the ingredients.

FAQ Section

Q1: Can I make Green Shakshuka in advance?

A1: While it’s best enjoyed fresh, you can prepare the greens mixture in advance and refrigerate it. When ready to serve, reheat the mixture and add the eggs to poach just before serving.

Q2: What other greens can I use?

A2: You can substitute or add other greens like Swiss chard or collard greens. Just make sure to adjust the cooking time as needed, as some greens may take longer to wilt.

Q3: Is this recipe vegetarian-friendly?

A3: Yes, this Green Shakshuka is vegetarian. To make it vegan, you can omit the eggs and substitute with tofu or a chickpea scramble for protein.

Q4: Can I freeze leftovers?

A4: It’s not recommended to freeze Green Shakshuka, as the texture of the greens and eggs may be compromised upon thawing. It’s best to enjoy it fresh or store leftovers in the refrigerator for up to two days.

Q5: What can I use instead of feta cheese?

A5: If you don’t have feta cheese or prefer a different taste, you can use goat cheese or ricotta as alternatives. Both provide a creamy texture and delightful flavor.