Recipes

Green Shakshuka

While traditional shakshuka simmers eggs in a red tomato sauce, this green variation draws from the same roots while celebrating herbs and leafy vegetables. Kale and green onions are the base of the herbaceous sauce that helps to slowly poach the eggs. For the best results, create small wells in the greens before adding the eggs to ensure even cooking.
Serves 4
Prep Time 15 min
Cook Time 25 min
Print Recipe

Ingredients

  • ¼ cup (60 mL) olive oil
  • 4 green onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp (5 mL) each ground coriander and cumin
  • ½ tsp (2.5 mL) dried oregano
  • ¼ tsp (1.25 mL) red pepper flakes
  • 8 cups (2 L) loosely packed chopped kale (stems removed)
  • ½ tsp (2.5 mL) each salt and pepper
  • ½ cup (125 mL) chopped fresh parsley
  • ½ cup (125 mL) vegetable broth
  • 4 eggs
  • ⅓ cup (75 mL) finely crumbled feta
  • ¼ cup (60 mL) torn fresh dill sprigs
  • ½ red finger chilli, seeded and sliced (optional)

Instructions

  • Step 1

    Preheat oven to 400°F (200°C). Heat oil in 9-inch (23 cm) cast iron skillet or ovenproof skillet set over medium heat; cook green onion, garlic, coriander, cumin, oregano and pepper flakes for 3 to 5 minutes or until fragrant. 

  • Step 2

    Stir in kale, salt and pepper; cook for 5 to 8 minutes or until starts to wilt. Stir in parsley and broth; cook for 3 to 5 minutes or until liquid has almost evaporated. 

  • Step 3

    Using back of spoon, create 4 small wells in kale mixture; crack an egg into each well. Transfer skillet to oven; bake for 5 to 7 minutes or until whites are set but yolks are still runny. (Alternatively, cook to desired doneness.)

  • Step 4

    Serve sprinkled with feta, dill and, if using, chili.

Paperclip IconTips

• Substitute spinach for kale.
• Serve with warm pita bread or toasted baguette slices.

Nutrition Facts

Per serving
Calories320
Fat23 g
Saturated Fat5 g
Trans Fat0 g
Carbohydrate16 g
Fibre4 g
Sugars2 g
Protein15 g
Sodium640 mg

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