Green Shakshuka

Good for breakfast, lunch or dinner. Shakshuka is a Middle Eastern and North African dish regularly made with eggs, tomatoes and spices. The word “shakshuka” in Arabic roughly translates to “mixture.” This dish is so versatile and should be a staple in everyone’s recipe book!

This super easy, one-pan dish is jam packed with nutrients and nothing beats fresh, free-range eggs for protein. In this variation we use a whole ton of greens and veggies in lieu of tomatoes, but you could certainly experiment for yourself and use a combination of both!

What’s beautiful about this recipe is you can mix and match whatever fresh herbs, vegetables or spices you wish. You could include with it a little side salad or some fresh bread. Delish.

Ingredients:
– EVOO (extra virgin olive oil)
– 1 small or half a large onion, chopped
– 2 cloves of garlic, chopped
– 1 bunch of swiss chard, washed
– 1 small bunch of dill, parsley, cilantro, mint, etc. (mix and match!), de-stemmed and chopped
– 1 zucchini, halved and sliced
– green peas, 2/3 cup
– green beans, large handful, halved
– free-range eggs (however many you want to use!)
– cumin, 1 tsp
– harissa, 1 tsp to 1 tbsp
– jalapeno, thinly sliced
– salt
– goat cheese (optional)
– yogurt (optional)
– basil (to garnish)

  1. Separate chard leaves from stems and chop both. Dice onion, garlic and all other ingredients so they’re ready.
  2. Turn pan on medium high and add a glug of EVOO. Add onion and garlic and simmer. Add the zucchini and chard stems, season with salt and pepper. Let everything get a nice brown. Add some harissa and the cumin.
  3. Add all of your greens and herbs, sauté for a minute.
  4. Zap half your sautéed veggies, a few tablespoons of EVOO and a 1/4 to 1/2 cup of water in a Nutribullet (or whatever blender equivalent you may have) to make a bit of a green sauce and throw it back in the pan with the rest of your veggies.
  5. Add the peas and green beans. Make a little nest with your spatula for however many eggs you’re using and gently crack the eggs in the nests. Cover the pan and turn off the heat. Eggs will cook in the residual heat and you can take the pan off when they’ve reached your desired doneness.
  6. Top with fresh herb sprigs, leaves, yogurt dollops, more harissa and goat cheese if desired. Serve with warm bread. (Optional but delicious.)

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