This green shakshuka is a spin on the classic Israeli tomato-based egg dish, prepared with a mix of green goodness as a base to freshen it up!
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Back in my kitchen today after this whole Tub-To-Table April Fool’s Joke! No, I will not start growing vegetables in my own bathtub in Chicago with the idea to shorten the farm-to-table distance even more. The whole idea of this joke was actually my husband’s (I admit I’m a little jealous I didn’t have the idea myself). At first, it made us laugh. But we soon noticed that there was something pretty serious to develop behind this apparently crazy idea.
Half a joke then. For once in the history of the blog, the article was entirely the initiative of David, both in its English and French version, and I must say he did a pretty good job (I should consider hiring him some day!). So yes, somehow you’ve been fooled twice on this April 1st, by the joke itself and by who was actually behind it.
Joke apart, we both believe in a healthy and sustainable diet based on the principles Michael Pollan developed in his book “In Defense Of Food”, that was later broadcast on the Netflix Documentary Series “Cooked”. Eating seasonal produce matters a lot to me, hence this green shakshuka recipe loaded with spring vegetables and that I first prepared a couple of weeks ago for a brunch with friends.
In our house, shakshuka is always high up on our list of foods for brunch. We are literally crazy about it, and even more since we went to Israel a couple of years ago for our friends’ wedding, where we learned how to prepare it with all the tips and tricks to serve it with (pita bread, hummus, tomato-cucumber salad…).
Since then, I shared several versions of the shakshuka:
- Shakshuka with Feta Cheese
- Vegan Eggplant Shakshuka
- Deluxe Shakshuka with Spicy Potatoes and Chickpeas
The idea of a green version came because we had prepared the classic one a week before and I needed to bring a little twist. I briefly googled green shakshuka and found several versions. I loved the idea straight away, although I didn’t follow any of the existing recipes. Instead, I went my own way using the green ingredients that I fancy the most lately. If you’ve been making my super green vegetable quiche already, you will indeed find some similarities with this recipe.
Find listed below the green veggies I used and their benefits for you:
- Baby spinach: this nutritious, leafy green vegetable contains high amounts of all sorts of powerful nutrients, improves eye health and helps prevent heart disease and cancer.
- Green asparagus: they are a great source of nutrients, including fiber, folate and vitamins A, C and K.
- Avocado: they are loaded with heart-healthy monounsaturated fatty acids. Monounsaturated fats are similar to the fats found in olive oil, and some studies have linked them to reduced inflammation, lower risk of heart disease, and anti-cancer effects.
And because it’s a shakshuka – an egg-based recipe – I cracked a few eggs over the dish and baked it directly on the stove top, covering with a lid for the last minutes. Feta cheese adds extra flavors to the dish, but you could go dairy-free instead and use any other vegan cheese of your choice or skip it entirely. Shakshuka is always a very forgiving dish, so you can pretty much adapt the recipe as much as you’d like. Enjoy for meatless Monday or as a healthy savory brunch on the weekend!
PrintGreen Shakshuka
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 3-5 servings 1x
- Category: Plant-based
This green shakshuka is a spin on the classic Israeli tomato-based egg dish, prepared with a mix of green goodness as a base to freshen it up!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
For the shakshuka:
- 10–12 green asparagus, cut in two or three parts
- 2 Tablespoons extra virgin olive oil
- 1 shallot or 1/2 red onion, minced
- 1 garlic clove, thinly sliced
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 8 cups (1 pound / 500g) baby spinach
- 1/2 cup (90g) basil pesto
- 1 cup (150g) crumbled feta cheese
- 5 large eggs
- Salt and pepper, to taste
For garnish:
- 1 ripe avocado, sliced
- 1/2 bunch fresh cilantro, chopped
- Extra feta cheese, crumbled (optional)
- Chili flakes (optional)
Instructions
- Boil water in a medium saucepan. Once hot, add the green asparagus for about 3-5 minutes. Drain, then add to a skillet with olive oil and sauté for about 1 minute. Transfer to a clean dish and set aside.
- Place a large skillet over medium heat and add 1 tablespoon of oil. Add spinach and sauté until wilted, 3 to 4 minutes. Transfer to a colander and drain excess water by pressing into the spinach with the back of a wooden spoon (squeezing out with your hands if needed). Set aside.
- Place skillet back over heat and add 1 tablespoon of olive oil. Add shallots and garlic and sauté for about 2-3 minutes. Add cumin and coriander, and sauté for 1 more minute. Season with salt and pepper.
- Add spinach back to skillet, pour the basil pesto, and stir well to combine.
Spread mixture into an even layer, add asparagus, and create 5 wells in the spinach mixture. Carefully crack an egg into each well and cook mixture for 2 to 3 minutes. Cover for about 2 minutes, allowing the mixture to steam and the egg whites to set. Remove the lid, and sprinkle with feta cheese. - Remove shakshuka from stove and garnish with sliced avocado and more cilantro. Serve immediately with French bread or pita.
Did you make this recipe?
Lastly, if you make this Green Shakshuka, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
