Name: Green Shakshuka
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Sourdough bread - 4 slices; Extra-virgin olive oil, divided, or as needed - 2 tablespoons; Unsalted butter - 2 tablespoons; Leek, halved lengthwise and sliced - 1 medium; Red pepper flakes, divided, or to taste - ½ teaspoon; Sea salt and cracked black pepper to taste - ½ teaspoon; Zucchini, cut into half-moons - 1 small; Green onions, chopped - ½ bunch; Baby spinach leaves - 8 cups; Chopped fresh parsley - ¼ cup; Lemon, juiced - ½ medium; Eggs - 4 large; Crumbled feta cheese - ¼ cup; Chopped fresh chives, or to taste - 1 tablespoon; Chopped fresh cilantro, or to taste - 1 tablespoon; Avocado, diced - 2 medium

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Green Shakshuka

1. Sourdough bread - 4 slices

2. Extra-virgin olive oil, divided, or as needed - 2 tablespoons

3. Unsalted butter - 2 tablespoons

4. Leek, halved lengthwise and sliced - 1 medium

5. Red pepper flakes, divided, or to taste - ½ teaspoon

6. Sea salt and cracked black pepper to taste - ½ teaspoon

7. Zucchini, cut into half-moons - 1 small

8. Green onions, chopped - ½ bunch

9. Baby spinach leaves - 8 cups

10. Chopped fresh parsley - ¼ cup

11. Lemon, juiced - ½ medium

12. Eggs - 4 large

13. Crumbled feta cheese - ¼ cup

14. Chopped fresh chives, or to taste - 1 tablespoon

15. Chopped fresh cilantro, or to taste - 1 tablespoon

16. Avocado, diced - 2 medium

How to cook deliciously - Green Shakshuka

1. Stage

Heat a grill pan over medium-low heat. Brush both sides of each bread slice with some of the olive oil. Grill both sides of bread until crispy and grill marks are evident, about 2 minutes. Remove from heat.

2. Stage

Heat remaining oil with butter in a 12-inch skillet over medium heat until butter is melted. Add leek, 1/4 teaspoon pepper flakes, and a good pinch of salt. Cook and stir for 5 minutes. Add zucchini and green onions, then season with salt and pepper. Stir and continue to cook for 3 minutes. Add spinach; season with more salt and pepper. Cover the skillet and let spinach cook down until wilted. Stir in fresh parsley and lemon juice; continue to cook for 1 minute more.

3. Stage

Make 4 small wells in the skillet and carefully crack an egg into each one. Season each egg with salt, pepper, and remaining pepper flakes. Cover the pan and cook until whites have set and yolks are at desired doneness, about 5 minutes.

4. Stage

Place the skillet on a wire cooling rack. Garnish with feta cheese, chives, and cilantro.

5. Stage

To serve, place one egg and green shakshuka over a grilled piece of toast, along with some sliced avocado and additional chives and cilantro.