Green Shakshuka
Shakshuka Verde
The verdant, herby cousin of the classic red shakshuka — eggs poached in a bright sauce of wilted spinach, chard, tomatillos (or green tomatoes), roasted jalapeños, garlic and cumin. A modern Israeli-Palestinian breakfast served with challah or laffa.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Blend or roughly chop the roasted jalapeños and tomatillos into a coarse salsa. Set aside.
About 5 min
Heat olive oil in a wide frying pan over medium heat. Soften onion 6 minutes. Add garlic, cumin and coriander; cook 1 minute.
About 11 min
Add the tomatillo-jalapeño sauce; simmer 5 minutes until slightly reduced.
About 11 min
Add the spinach in batches; stir until fully wilted. The sauce will be vibrant green. Season with salt and lemon juice.
About 11 min
Make 6 wells in the green sauce. Crack one egg into each well. Cover with a lid and cook over medium-low heat until the whites are just set but the yolks are still runny (5–7 minutes).
About 11 min
Remove from heat. Crumble feta over, scatter coriander and mint. Add lemon zest. Serve directly from the pan with warm challah, laffa or pita.
About 3 min
Nutrition per serving (estimate)
- Calories
- 320
- Protein
- 18 g
- Carbs
- 14 g
- Fat
- 22 g
- Fibre
- 5 g
- Sugar
- 6 g
- Sodium
- 680 mg
Contains: dairy, eggs
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Recipe by Boon Tools.