Looking for a healthy and flavorful meal that you can enjoy anytime of the day? Look no further than this easy Green Shakshuka – a savory dish that is rich in protein, fiber, vitamins, and minerals.
Instead of tomatoes, gently cook spinach, herbs and leeks for a nutritious base with poached eggs on top. You’ll love this recipe for an easy way to add greens to breakfast, lunch or dinner.
Originally from North Africa, shakshuka has become a popular dish worldwide, especially in Israel where it is commonly served for breakfast. The classic shakshuka consists of tomato sauce with poached eggs on top.
However, this recipe offers a twist, inspired by Yotam Ottolenghi, on the traditional dish by incorporating a mix of spinach, leeks, and herbs. The combination of these ingredients builds a flavorful and nutritious take on the North African classic.
What is Green Shakshuka?
Shakshuka is a traditional Middle Eastern dish that consists of eggs poached in a tomato, onion and pepper sauce. This Green Shakshuka recipe is inspired by Israeli-born Chef Yotam Ottolenghi’s variation that swaps the classic tomato sauce for a bright and vibrant mix of fresh spinach, leeks, garlic, and herbs.
Apart from being visually stunning, this delicious and healthy breakfast, lunch or dinner meal is jam-packed with nutritious ingredients that help to ramp up the flavor and provide numerous health benefits that are unmatched.
Is Green Shakshuka Healthy?
The answer is a resounding YES. Green Shakshuka is a highly nutritious and healthy dish that provides your body with the required amounts of protein, fiber, vitamins, and minerals that it needs to function optimally.
As a Board Certified Holistic Nutritionist, I recommend filling at least half your plate with vegetables, especially for breakfast. While that can be a big adjustment for some people, this recipe is the perfect gateway to start eating green vegetables for breakfast.
The primary ingredients used in the dish, which are spinach and eggs, are the main source of protein and nutrients like vitamins A and K, which support vision and bone health. The phytonutrients present in spinach and leeks also provide antioxidants that help maintain good heart health and prevent chronic diseases.
What to Serve with Shakshuka?
Shakshuka can be considered a whole meal, but it goes well with a variety of sides if you’d like. For a complete meal, consider serving it with:
- Toasted Bread: A slice or two of fresh-baked bread such as a gluten free bread, sourdough or a sprouted grain bread is perfect for mopping up the delicious sauce.
- Beans: Add chickpeas or white beans to the spinach mixture for more protein, carbohydrates, and texture.
- Potatoes: This shakshuka is a low carb meal, but if you need more carbohydrates for energy, roast some potatoes or sweet potatoes to serve with your shakshuka.
- A dollop of Yogurt, sour cream or tahini is great for balancing the flavor of the shakshuka and adding some creaminess.
Recipe for Green Shakshuka
This recipe is perfect for anyone looking for a delicious and nutritious take on the classic dish. Here are the ingredients and directions for preparing it:
Ingredients:
- 4 tablespoons extra virgin olive oil
- 4 oz (¼ lb) spinach
- 1 medium leek, sliced
- 3 cups roughly chopped herbs (2 bunches). A mix of parsley, cilantro, dill or mint.
- 4 garlic cloves, minced
- 1 ½ teaspoons cumin
- Pinch of chili flakes (optional)
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 1 cup water
- Juice of 1 lemon
- 4 eggs
- Optional toppings: feta cheese & more fresh herbs
Heat olive oil in a medium saute pan over medium-low heat. Once the oil is shiny add the leeks and cook for 8-10 minutes until translucent and softened.
Add garlic, herbs, cumin, chili flakes, black pepper and cook for 2-3 minutes, stirring frequently until the herbs are slightly wilted.
Add the spinach to the pan in 2 batches cooking 2-3 minutes until mostly wilted, then stir in salt and pepper.
Pour in the water and stir to combine. Cook 6-8 minutes until the water has evaporated by half and the spinach looks somewhat jammy then stir in lemon juice and season if needed.
Use a spoon to push away the spinach mixture and make 4 small wells. Crack a single egg into each well then cover the pan with a lid and cook 4-6 minutes or until the egg whites are set but the yolks are still runny.
Remove from heat and top with feta and/or fresh herbs and more black pepper, if desired. Enjoy as is or with a crusty piece of bread.
Dietary substitutions for this recipe:
- Swap spinach for swiss chard, kale or other sturdy leafy greens. If you use kale or chard, make sure to cook it a bit longer until it’s tender.
- If you don’t have leeks you can use any kind of onion instead.
- Use any fresh herbs you’d like! Parsley and cilantro are my favorites. Add in a little dill or mint if you have it for a subtle change in flavor.
- Add some chili for a bit of heat! If you like it spicy add chili flakes, aleppo chili or harissa for a spicier version.
How to Store Shakshuka:
To store leftovers of Shakshuka, including the Green Shakshuka recipe shared above, let it cool down to room temperature before transferring the remaining food to an airtight container. Then, refrigerate it promptly and consume it within 3-4 days.
This Shakshuka recipe also freezes well and can be frozen in an airtight container for 3-6 months. When ready to consume, defrost and then reheat it on the stove.
Shakshuka is a delicious and healthy meal prep option. All you have to do is prepare the green base and refrigerate it in an airtight container until you’re ready to eat it. Reheat the spinach mixture then poach the eggs on top and enjoy. Double the recipe to have an easy meal prep breakfast ready for the week.
Other Breakfast Recipes You’ll Enjoy:
Sage Sausage and Cauliflower Grits Breakfast Bowl {Paleo, Whole30, Keto}
ENJOY!
If you make this Green Shakshuka, please share a photo with me! It would make my day! Tag me on Instagram or Facebook @withthymenutrition or email me directly at alanna@withthymenutrition.com
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Green Shakshuka
Ingredients
- 4 tablespoons extra virgin olive oil
- 4 oz ¼ lb spinach
- 1 medium leek sliced
- 3 cups chopped herbs 2 bunches. A mix of parsley, cilantro, dill or mint.
- 4 garlic cloves minced
- 1 ½ teaspoons cumin
- Pinch of chili flakes optional
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 1 cup water
- Juice of 1 lemon
- 4 eggs
- Optional toppings: feta cheese & fresh herbs
Instructions
- Heat olive oil in a medium saute pan over medium-low heat. Once the oil is shiny add the leeks and cook for 8-10 minutes until translucent and softened.
- Add garlic, herbs, cumin, chili flakes, black pepper and cook for 2-3 minutes, stirring frequently until the herbs are slightly wilted.
- Add the spinach to the pan in 2 batches cooking 2-3 minutes until mostly wilted, then stir in salt and pepper.
- Pour in the water and stir to combine. Cook 6-8 minutes until the water has evaporated by half and the spinach looks somewhat jammy then stir in lemon juice and season if needed.
- Use a spoon to push away the spinach mixture and make 4 small wells. Crack a single egg into each well then cover the pan with a lid and cook 4-6 minutes or until the egg whites are set but the yolks are still runny.
- Remove from heat and top with feta and/or fresh herbs and more black pepper, if desired. Enjoy as is or with a crusty piece of bread.
