Shakshuka! Yeah, I also have no idea how to pronounce it, probably something close to the sound I make when sneezing. A North African and Middle Eastern dish that has grown popular in Israel.
This Green Shakshuka is the first Israeli cuisine to grace my kitchen. Simple, healthy and vegetarian with all the greens and none of the tomatoes. It’s the perfect breakfast to serve up eggs in a new and exciting way while keeping it easy for you and the dishes to a minimum.
Shakshuka literally means “a mixture”. A mixture of onions, vegetables, spices and traditionally tomatoes too, as a base. Lastly finished off with eggs being poached on top and a generous amount of fresh coriander.
Shakshuka is a simple one-pan meal and if you really want to skip the dishes you can even eat it straight out of the skillet!
You can find a shakshuka on almost any Israeli menu for breakfast, but it’s perfect for any time of day. This green shakshuka can be enjoyed on its own or as a lavish breakfast by topping a fresh slice of sourdough and my Immune-boosting Cinnamon Citrus Juice.
THIS GREEN SHAKSHUA IS:
PREP TIME: 5 minutes
COOKING TIME: 10 minutes
ORIGIN/CUISINE: Israeli, Vegetarian
- 4 spring onions, chopped
- 1 garlic clove, minced
- 1 tsp cumin seeds (or ground cumin)
- 2 tsp’s coriander seeds
- 1 tsp dried oregano
- 1 tsp paprika
- ½ green serrano pepper (or jalapeno), sliced and seeds removed
- Olive oil
- ½ juice of a lemon
- 1 cup kale, destemmed and chopped
- 1 cup baby spinach, tightly packed
- ½ cup frozen peas
- 4 large free-range eggs
- 5 – 6 broccoli, lightly steamed (optional)
- Mint leaves
- Fresh coriander
- Salt and pepper, to season
- In a large frying pan, toast the cumin and coriander seeds for 1 – 2 minutes until golden and fragrant. Transfer to pestle and mortar and bash with the oregano and a pinch of salt until fine (if you don’t have a pestle and mortar, use a small bowl and round-bottomed glass).
- Add about one tablespoon of olive oil to the frying pan and fry the chopped spring onions and garlic over a medium heat until golden. Add the spice mix, stir and cook for another minute.
- Add the kale and lemon juice to the pan, stirring while it wilts. Then add the spinach and peas, season with salt and black pepper. Cook for 2 – 3 minutes until the spinach is wilted.
- Use a spoon to make 4 evenly dispersed holes where the eggs can be cracked into. Once eggs are cracked into the pan leave it to cook for 2 – 3 minutes and then put a lid on for another 1 – 2 minutes to let the eggs cook on the top.
- Before serving add chopped mint leaves, coriander, serrano pepper and steamed broccoli. Serve immediately with a fresh slice of toasted baguette.
When making shakshuka, the only tricky part is knowing when your eggs are ready.
- The eggs continue to cook from the residual heat, so you don’t want to let them cook for too long. Look for whites that are mostly opaque, and yolks that have risen a bit. The eggs should jiggle a bit if you shimmy the pan.
- If covering the eggs is not working quickly enough then baking the skillet in the oven (which offers more even heat), uncovered, until the eggs are just about done might be better. Just remember to keep an eye on the eggs so you don’t overcook them.