Spring Green Shakshuka
A vibrant and healthy twist on traditional shakshuka featuring fresh spring greens, tender poached eggs, and fragrant herbs, perfect for a nourishing breakfast or light dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mediterranean
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach, roughly chopped
- 1 cup kale, stems removed and chopped
- 1 cup peas (fresh or frozen)
- 1 cup asparagus tips, chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 large eggs
- 1/4 cup crumbled feta cheese (optional)
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic and sauté until soft and fragrant, about 3-4 minutes.
- Add cumin and smoked paprika, stirring to release their aroma for about 30 seconds.
- Add the kale, peas, asparagus tips, and spinach. Cook, stirring occasionally, until the greens are wilted and asparagus is tender, about 5-7 minutes.
- Stir in parsley, cilantro, and lemon juice. Season with salt and black pepper to taste.
- Make four small wells in the vegetable mixture and carefully crack an egg into each well.
- Cover the skillet and cook on low heat until eggs are set to your preference, about 6-8 minutes for runny yolks.
- Sprinkle crumbled feta cheese over the top if using, then remove from heat.
- Serve warm, garnished with extra herbs and crusty bread on the side if desired.
Notes
For added richness, drizzle with a little extra virgin olive oil before serving or swap feta for goat cheese for a tangier flavor.