Green Shakshuka Recipe with Kale and Zucchini
This Green Shakshuka is a one-pan, veggie-forward, easy recipe that is also a great alternative to the traditional tomato-based shakshuka. Made with zucchini, kale, spinach, and gently poached eggs, it is a meal-worthy dish great for breakfast, brunch, or a quick weeknight meal.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium zucchini peeled and sliced ¼ inch thick half-moon slices (200gr)
- 1 teaspoon kosher salt divided
- 4 scallions thinly sliced both green and white parts
- 1 clove garlic minced
- 2 cups Lacinato kale Or regular curly kale - rinsed, dried, ribs removed, and chopped thinly (50 gr)
- 2 cups baby spinach 50 gr
- 1 teaspoon lemon juice
- 4 large eggs
- Pinch Aleppo pepper or red pepper flakes - optional
- ¼ teaspoon black pepper
- ½ cup crumbled feta cheese optional *
Instructions
- Heat olive oil in a large nonstick skillet (I used a 10-inch skillet) or a well-seasoned cast-iron skillet over medium-high heat.
- Add the sliced zucchini in a single layer and let it sit undisturbed for 2 minutes to achieve a good sear. Once done, saute the zucchini for 2 more minutes, stirring often until it is softened and the liquid (if any) is evaporated.
- Turn the heat down to medium, add the scallions and ¼ teaspoon kosher salt, and sauté for 2 minutes, until softened and fragrant.
- Stir in the garlic and cook, stirring constantly, for 30 seconds.
- Toss in the kale leaves and baby spinach, and cook for about 3 minutes, until they have lost most of their volume and are wilted, stirring frequently. Season it with ¼ teaspoon kosher salt.
- Stir in the lemon juice and mix to combine.
- Using a wooden spoon, make 4 wells in the green mixture and crack an egg into each well. Season each egg with a pinch of salt.
- Turn the heat down to medium-low, cover the skillet with a lid, and cook until the eggs are cooked to your liking. It takes about 3 minutes for runny yolks and 5 minutes for firm yolks.
- Turn off the heat, scatter the crumbled feta on top (if using), and season with more freshly cracked black pepper and Aleppo pepper (if using).
- Serve right away.
Notes
- Yields: This recipe serves 4, with each serving getting one egg. The nutritional values below are per serving.
- Feta cheese: If using, be sure to taste it to gauge its saltiness and adjust your seasoning accordingly. Alternatively, other cheeses, such as shredded mozzarella or cheddar, can be used.
- Storing leftovers: This dish is best on the day that it is made, but you can store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
Calories: 165kcal | Carbohydrates: 5g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 180mg | Sodium: 881mg | Potassium: 360mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2991IU | Vitamin C: 26mg | Calcium: 177mg | Iron: 2mg
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