This Green Shakshuka is a great meal for those times when you just don’t have anything planned. Made with minimal ingredients, it is quick and easy to prepare and perfect for breakfast, lunch and dinner alike.
A shakshuka is my go-to meal when all I’ve got is veggies and eggs left in the fridge. Although the traditional shakshuka is made in a rich tomato sauce, a green shakshuka is a great way to add more veggies to your diet without forgoing flavour. This green shakshuka is a really versatile dish as you can essentially use any type of leafy green you have on hand and include any combination of spices you like. I opted to use cumin and chilies, however, coriander, paprika, and even curry powder would all work equally well!
If you are feeding a crowd, simply add some more veggies to the pan and include as many eggs as needed. This green shakshuka can be served on its own or paired with a big slice of crusty sourdough.
I used swiss chard in this green shakshuka, however, kale would work equally well. If you like spice, feel free to add additional spices of your choice to help kick the flavour up a notch.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: Paleo, Vegetarian, Gluten-Free, Dairy-Free
- 1 tablespoon butter
- 1 leek, halved lengthwise and thinly sliced
- 1 bunch swiss chard, washed and cut into 1/2” ribbons
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1 pinch crushed chilies (optional)
- 4–6 eggs
- Fresh dill and feta, to serve (optional)
- Preheat oven to 400°F.
- In a cast-iron pan or oven-proof skillet on medium, melt butter, add leeks and cook until softened, about 5 minutes.
- Once the leeks are tender, add the cumin, chilies, sea salt and swiss chard and cook until chard has wilted, stirring often, about 1-2 minutes.
- Once the vegetables are cooked, spread them out evenly in the pan using a spoon or spatula. Using a spoon, create small pockets in the vegetable mixture and crack the eggs directly into them.
- Transfer the skillet to the oven and allow to bake for 10 minutes for runny yolks, or until cooked to your liking.
- Serve immediately on its own or with a side of crusty sourdough bread.