Name: Green Shakshuka
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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; 1 ripe avocado, sliced; 1/2 bunch fresh cilantro, chopped; Extra feta cheese, crumbled (optional); Chili flakes (optional)

Green Shakshuka

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Author: Delphine Fortin
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!

Ingredients

Scale

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)

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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.