I had to share the recipe for this green shakshuka pretty quickly because some of you are really loving our original shakshuka recipe which you can see here. Updated – 4th March 2020.
I must tell you though that even with this follow up recipe being pretty simple, i actually prefer this version.
What is Shakshuka
Another version is coming soon because basically I am obsessed.
Shakshuka is a Middle Eastern and North African dish traditionally served up for breakfast or lunch. It can be made entirely on the stove or finished in the oven. The eggs are baked or poached in a fragrant tomato sauce, usually with peppers, onion and spices like cumin and paprika, reflecting the Middle Eastern and North African roots of this dish. This version is made with green veg and is definitely not authentic.
Shakshuka does feel like a pretty substantial meal, and definitely one for sharing with a group.
Aaah leisurely mornings spent eating bread dipped in eggs that are sat on a bed of green veg is my idea of bliss. Just gonna grab a bib to catch the drool that is hanging from my chin currently.
Anyway to make it even more delicious i occasionally add a little bit of a chilli butter topping too. I generally like my food to set my ears on fire.
Brunch, Lunch or Dinner
Eggs are usually a breakfast or brunch thing but I am forever banging on about their versatility and suitability for all hours of the day. I will never not talk about this. EGGS ARE THE BEST. I really need to get a grip.
How to make Green Shakshuka
Heat oil and add spring onions. Cook till soft before adding cumin seeds, ginger/garlic.
Stir in the broccoli and saute.
Add the tomato and cook for 5 minutes.
Add the spinach and allow to wilt.
Create wells in the veg and crack in the eggs. Cover and cook for 5 – 8 mins. Add more seasoning to each egg. Serve with crusty bread.
Other breakfast recipes that I love:
*if you make this recipe, please leave a comment and/or give this recipe a rating! i love to hear from you guys! – safira
Poached eggs on a bed of brocolli, spinach and tomato.
- 1 tbsp Oil
- 2 Spring Onions sliced finely
- 1 tsp Cumin Seeds
- 2 cloves Garlic crushed
- 1/4 tsp Ground Ginger Optional
- 3/4 tsp Chilli Flakes
- Salt and Pepper to taste
- 8 spears Tenderstem Brocolli chopped
- 1 Tomato diced
- 1 cup Spinach
- 3 Eggs
Heat oil in pan and then add the spring onion. Sautee on medium/low heat for a few minutes with a pinch of salt, until the onion begins to soften.
Add in the cumin seeds, garlic, ginger and chilli flakes. Cook for 2 minutes.
Next, add in the broccolli and cook for 1 minute before adding the tomato. Saute for 5 minutes on medium low.
Add the spinach and allow to wilt for a minute.
Make wells in the veg. Crack in the eggs, and cook on medium low for 5 - 10 minutes until the whites are done and the yolks are runny.
Top with more salt, pepper and chilli flakes, then serve with crusty bread.
- Nutrition Info - We use a Nutrition label generator for recipes on this site. Nutritional information is only an estimate and can vary depending on ingredient size etc.