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:
- 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