Spring Green Shakshuka is a versatile one-pot breakfast (or dinner) meal packed with nutrients and vitamins! Ready in less than 30 minutes.
This green shakshuka is loaded with spring greens of all kinds! I make shakshuka so often it’s a wonder I don’t have the recipe on my blog so far. It’s one of my go-to dinners (although it’s commonly made for breakfast in Israel and the Middle East).
Traditionally, shakshuka is a one-skillet dish made of stewed tomatoes, chili peppers, onions, and poached eggs. It’s even more delicious if you soak it up with a slice of crusty bread.
As you can imagine, there are as many variations of shakshuka as there are regions in the Middle East.
Different vegetables, spices and condiments make this simple and colorful dish seasonal and versatile.
I tried to make it with fresh spring greens this time and it was such a delicious weeknight dinner meal!
Asparagus, green onions, leeks, beet greens, stinging nettles, wild garlic, spinach, mung bean sprouts, parsley, oregano, jalapeno, onion and garlic.
Pick at least five of these and you are ready to go. I used all of them for the great refreshing spring flavor but I realize that not all of these greens and vegetables are available in your region.
Feel free to use your favorite seasonal veggies, spices, herbs and extras.
How about harissa-spiced tomato-eggplant shakshuka served with pita or lavash bread? I think I will make it this way next time, when eggplants are in season.
You won’t believe how ingeniously easy this dish is.
Start by sautéing chopped onion, garlic and jalapeno in a lug of olive oil, add your spices (I used smoked paprika and cumin), veggies of your choice and sauté until the liquid evaporates.
Make wells in the green mass and poach eggs into them. Cook until the eggs are done.
Serve with condiment of your choice (I used homemade sriracha sauce) and fresh crusty bread.
I don’t know if there is a dish better fitting for breakfast, brunch, lunch AND dinner at the same time.
Moreover, it’s healthy, nutritious, very satisfying and wholesome and most importantly, incredibly easy and mess-free.
One-pot dishes are my new obsession, since I have a temporary kitchen with no oven and a small portable double burner.
Well, I made the most out of it I think! Spring brown rice risotto, Mexican raw vegan bowls, sauerkraut salad, one-pot creamy smoked salmon pasta, one-pot spaghetti and vegan meatballs, vegan pesto pasta, beetroot risotto, to name just a few.
I can’t believe I’m posting the 100th recipe on my blog today! It’s a good reason to celebrate, isn’t it? 😉
The renovations in our kitchen are in their final stage, so I hope to enjoy cooking in my new fully-equipped kitchen in less than a month!
I will travel to Russia and then to Italy next week, so probably I will take a small break from cooking.
Hopefully, my dream trip to Tuscany will give me a lot of inspiration for new recipes to share with you!
For now, enjoy this flavorful Middle Eastern green shakshuka, a perfect one-pot dish!
- 2 tablespoons olive oil
- 1 medium-sized yellow onion chopped
- 2 cloves garlic minced
- 1/2 -1 jalapeno with seeds for extra spiciness (otherwise, removed), chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 leek chopped
- 4 spears asparagus chopped
- 100 grams or 1 cup mung bean sprouts
- 2 green onions chopped
- 100 grams or 1 cup baby beet greens
- 100 grams or 1 cup stinging nettles chopped, leaves only
- 100 grams or 1 cup baby spinach
- 50 grams or 1/2 cup wild garlic chopped
- 2 sprigs fresh oregano chopped, or 1 teaspoon dry
- 4 eggs
- 2 tablespoons chopped parsley to garnish
- salt and freshly ground black pepper
- hot sauce to serve (optional)
- crusty bread to serve (optional)
- Heat olive oil in a large skillet or cast iron pan over medium heat. Sautéing chopped onion, garlic and jalapeno until soft, for about 3 minutes. Add ground cumin and smoked paprika and cook for 1 more minute, stirring frequently.
- Add chopped leek, asparagus, mung bean sprouts, green onions, baby beet greens, stinging nettles, baby spinach, wild garlic and oregano. Sauté until the liquid evaporates, stirring occasionally, for about 8 minutes.
- Make wells in the green mass and poach eggs into them. Cook until the eggs are done. You can cover the skillet with a lid for a quicker result. Garnish with chopped parsley and season with salt and freshly ground black pepper to taste. Serve with hot sauce of your choice (I used homemade sriracha sauce) and fresh crusty bread (optional). Enjoy!
Do you like shakshuka? What is your favorite kind? Check this colorful classic shakshuka if you need more ideas!