Green shakshuka
A tasty, healthy twist on shakshuka that's quick and delicious.
Servings: 1
Calories: 408kcal
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Ingredients
- 1 ½ oz leek 1 ½oz is just under ½ cup, once chopped
- 1 oz spinach 1 oz is a large handful
- 1 ½ cups chard chopped, relatively firmly packed
- ½ green pepper
- ½ cup zucchini courgette (grated volume)
- 1 clove garlic
- 1 ½ tablespoon cilantro coriander, roughly chopped
- 1 ½ tablespoon parsley roughly chopped
- 1 tablespoon olive oil
- ½ teaspoon cumin or more to taste, see notes
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 eggs or 1, if you prefer
- 1 oz feta cheese cut into small cubes or broken up
Instructions
- I recommend you prepare all the vegetables before cooking. Trim either end off the leek and peel outer layer, if needed, then halve and thinly slice the white and pale green part. Remove stems from chard and spinach and chop both relatively small. Cut the pepper away from the core and cut in thin slices. Grate the zucchini/courgette coarsely. Peel and finely chop the garlic and roughly chop the cilantro and parsley.
- Warm the oil in a small skillet/frying pan over a medium heat and add the diced leek, pepper and garlic. Cook, stirring now and then, until the vegetables have softened fairly well - around 3 - 5 minutes. Take care that the leek in particular doesn't burn, reducing the heat and/or adding a little extra oil if needed.
- Add the zucchini, mix through, and cook a couple minutes so that it softens and cooks down a little. Add the chard and wilt it down, folding the vegetable mixture over the greens to help them wilt down, then add the spinach and wilt it down as well. Add the cumin, salt, pepper and most of the cilantro and parsley and mix through. If the mixture seems a little dry, add a little water to loosen it up (I find around 1 tablespoon is usually good).
- Create two slight indents and carefully pour an egg into each then cover the skillet/pan with a lid. Leave a couple minutes until the egg white cooks but only just as the egg will continue to cook after you takes it off the heat.
- Scatter the remaining parsley and cilantro, as well as the feta, over the top and serve.
Video
Notes
In the pictures I use more cumin than listed above - around 1tsp - which I really like but I would say it does definitely give it a bit of a cumin taste. So I've suggested around half of that then I'd taste the greens mixture and add a little more if you like.
Feel free to swap in other greens, and you could also use other things in place of the zucchini, such as finely chopped, peeled eggplant.
While I add a little water here, you can also make this slightly richer by adding some cream or stock, as you prefer.
Nutrition
Calories: 408kcal | Carbohydrates: 19g | Protein: 20g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 353mg | Sodium: 1242mg | Potassium: 1006mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9469IU | Vitamin C: 104mg | Calcium: 323mg | Iron: 6mg
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