Description
A vibrant, high-protein green shakshuka recipe featuring perfectly poached eggs nestled in a savory base of wilted greens, finished with a creamy avocado swirl and toasted pepitas.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 large green bell pepper, diced
- 1 jalapeño, minced (optional)
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.25 teaspoon chili flakes
- 250 g fresh spinach
- 200 g fresh kale, stems removed
- 0.5 cup vegetable broth
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh parsley, chopped
- 4 large eggs
- 1 large avocado
- 1 tablespoon lime juice
- 0.25 cup pepitas (pumpkin seeds)
- Salt and pepper to taste
- Water or additional broth (for avocado swirl)
Instructions
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large 10-inch oven-safe skillet or deep pan over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic, diced green bell pepper, and minced jalapeño (if using); cook for another 5 minutes, stirring until the vegetables are tender. Stir in the ground cumin, ground coriander, and chili flakes, cooking for 1 minute until fragrant.
- Create the Green Base: Add the chopped fresh spinach and kale in batches, stirring until each batch wilts down completely before adding the next. Pour in the vegetable broth and add the chopped cilantro and parsley, seasoning with salt and pepper. Bring the mixture to a gentle simmer, then reduce heat to low and cover. Cook for 10-15 minutes, allowing the flavors to meld and the greens to fully soften. Adjust consistency with more broth or by simmering uncovered if needed.
- Prepare Avocado Swirl: While the greens are simmering, combine the ripe avocado, lime juice, salt, and 2 tablespoons of water or broth in a small food processor or blender. Process until completely smooth and creamy. Add more liquid, 1 tablespoon at a time, if needed for a thinner consistency.
- Poach Eggs and Add Swirl: Using the back of a large spoon, create four evenly spaced wells in the simmering green mixture in the skillet. Carefully crack one large egg into each well. Season the eggs lightly with salt and pepper. Gently drizzle or dollop spoonfuls of the creamy avocado swirl around and between the eggs, creating distinct ribbons throughout the mixture. Avoid disturbing the egg yolks.
- Cook and Serve: Cover the skillet tightly with a lid and cook on low heat for 8-12 minutes, or until the egg whites are fully set and the yolks reach your preferred doneness. Meanwhile, toast the pepitas in a separate dry small skillet over medium-low heat for 3-5 minutes, stirring until golden and fragrant. Remove the shakshuka from the heat, garnish generously with toasted pepitas and fresh herbs, and serve immediately.
Notes
To control the heat, remove the seeds from the jalapeño before mincing. For a milder flavor, substitute shallots for the yellow onion. If you run out of vegetable broth, water works as a substitute, although it will be less savory. You can use lemon juice instead of lime juice for the avocado swirl. For variations in texture, substitute toasted almonds or sunflower seeds for pepitas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approx. 300g)
- Calories: 300 calories
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 180 mg