Green Shakshuka

0

by: Happy Kitchen.Rocks






Spring Green Shakshuka is a versatile one-pot breakfast (or dinner) meal packed with nutrients and vitamins! Ready in less than 30 minutes.




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

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 (leave only), chopped

100 grams or 1 cup baby spinach

50 grams or 1/2 cup wild garlic, chopped

2 sprigs oregano, chopped

4 eggs

2 tablespoons chopped parsley, to garnish

salt and freshly ground black pepper

hot sauce, to serve (optional)

crusty bread, to serve (optional)

Nutrition Facts
Green Shakshuka

Servings Per Recipe: 4

Amount per Serving

Calories: 200

  • Total Fat: 11.4 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 163.7 mg
  • Sodium: 189.2 mg
  • Total Carbs: 16.4 g
  •     Dietary Fiber: 5.6 g
  •     Sugars: 3.8 g
  • Protein: 10.3 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

1.  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.

2.  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.

3.  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!

related recipes

comments