Green shakshuka with perfectly poached eggs on a bed of greens including zucchini, spinach, and green onions for a fun twist on classic shakshuka.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
504 Calories
Recipe Instructions
Step 1
Heat a grill pan over medium-low heat. Brush both sides of each bread slice with some of the olive oil. Grill both sides of bread until crispy and grill marks are evident, about 2 minutes. Remove from heat.
Step 2
Heat remaining oil with butter in a 12-inch skillet over medium heat until butter is melted. Add leek, 1/4 teaspoon pepper flakes, and a good pinch of salt. Cook and stir for 5 minutes. Add zucchini and green onions, then season with salt and pepper. Stir and continue to cook for 3 minutes. Add spinach; season with more salt and pepper. Cover the skillet and let spinach cook down until wilted. Stir in fresh parsley and lemon juice; continue to cook for 1 minute more.
Step 3
Make 4 small wells in the skillet and carefully crack an egg into each one. Season each egg with salt, pepper, and remaining pepper flakes. Cover the pan and cook until whites have set and yolks are at desired doneness, about 5 minutes.
Step 4
Place the skillet on a wire cooling rack. Garnish with feta cheese, chives, and cilantro.
Step 5
To serve, place one egg and green shakshuka over a grilled piece of toast, along with some sliced avocado and additional chives and cilantro.
Ingredients
4 large eggs
2 tablespoons unsalted butter
4 slices sourdough bread
sea salt and cracked black pepper to taste
1 tablespoon chopped fresh cilantro, or to taste
1 tablespoon chopped fresh chives, or to taste
8 cups baby spinach leaves
1 medium leek, halved lengthwise and sliced
2 tablespoons extra-virgin olive oil, divided, or as needed
1 small zucchini, cut into half-moons
2 medium avocado, diced
0.25 cup chopped fresh parsley
0.5 medium lemon, juiced
0.25 cup crumbled feta cheese
0.5 bunch green onions, chopped
0.5 teaspoon red pepper flakes, divided, or to taste
