Best Green Shakshuka Recipes

GREEN SHAKSHUKA WITH AVOCADO AND LIME

Steps:

• Heat oil in a large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more.
• Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with 1/2 teaspoon salt, pour in the half-and-half and stir loosely together.
• Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid, sprinkle with salt, pepper, cotija, avocado, jalapeño and cilantro. Serve with smoked hot sauce, toasted tortillas and lime wedges.

GREEN SHAKSHUKA

Steps:

• Heat the oil in a wide, shallow frying pan over a medium heat. Add the leeks with a pinch of salt and cook for 4 mins until softened. Add handfuls of spinach to the pan, stirring until wilted.
• Stir in the peas, garlic, cumin, herbs and some seasoning. Cook for a few mins until it smells fragrant, then create four gaps and crack two eggs into each. Cover and cook for 10 mins or until the whites are set but the yolks are runny - they will carry on cooking slightly as you take them to the table.
• Season the eggs with flaky sea salt, dollop spoonfuls of the yogurt interspersed with the harissa, and scatter over a few mint leaves. Serve with a pile of flatbread for scooping.

GREEN SHAKSHUKA

Steps:

• 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.
• 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.
• 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.
• Place the skillet on a wire cooling rack. Garnish with feta cheese, chives, and cilantro.
• To serve, place one egg and green shakshuka over a grilled piece of toast, along with some sliced avocado and additional chives and cilantro.

GREEN SHAKSHUKA WITH AVOCADO AND LIME

Steps:

• Heat oil in a large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more.
• Raise the heat to medium high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with 1/2 teaspoon salt, pour in the half and half and stir loosely together.
• Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid, sprinkle with salt, pepper, cotija, avocado, jalapeño and cilantro. Serve with smoked hot sauce, toasted tortillas and lime wedges.

GREEN SHAKSHUKA

Steps:

• Preheat oven to 325°F. Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; finely grind in spice mill or with mortar and pestle.
• Remove ribs and stems from 1 bunch chard; discard. Blanch leaves in a large pot of boiling salted water 10 seconds. Immediately transfer to a bowl of ice water; let cool. Drain and squeeze out excess water. Coarsely chop; transfer to a blender. Add chiles, cilantro, cumin, caraway, 1/4 cup oil, and 1 cup ice. Purée, adding more ice if needed, until smooth; season with salt.
• Trim tough stems from remaining chard; separate leaves from ribs. Tear leaves into large pieces; chop ribs into bite-size pieces. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook onion, stirring often, until starting to soften, about 5 minutes. Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5-8 minutes. Working in batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes. Pour in purée and use a spoon to create 8 small wells; crack an egg into each well. Sprinkle lightly with salt and harissa powder. Bake until eggs are just set, 20-25 minutes. Top with dill.

SHAKSHUKA WITH GREEN CHILI ZHOUG

Steps:

• Zhoug: In a food processor, add cilantro, parsley, chilies, olive oil, vinegar, water, sugar, cloves, cardamon, cumin, orange zest, and garlic. Blend until combined, but still chunky. Taste for seasoning. Place in a bowl and set aside. (Will keep, refrigerated, for up to 1 week. Use as a condiment with roasted chicken, scrambled eggs, or on toast with olive oil.)
• Shakshuka, part 1: In a skillet, heat olive oil over high heat until smoking. Prepare the vegetables: Cut the cherry tomatoes in half; mince the garlic; cut the sunchokes into a large dice; peel and thinly slice the onion; slice the bell pepper (discard the inner membrane and seeds). To the hot skillet, add the cherry tomatoes and stir until blistered, 3-5 minutes. Add garlic, onion, and pepper, and cook until soft, 2-3 minutes. Add the crushed tomatoes and stir. Season with salt, then mix in the sunchokes and peas. Simmer, uncovered, 2-3 minutes.
• Shakshuka, part 2: When the sauce is bubbly and slightly thickened, reduce heat to medium. Crack the eggs directly on top of the sauce, evenly spaced around the pan. Cover skillet and cook until the whites have set but the egg yolks are still soft, 5-6 minutes. Remove from the heat.
• Assembly: Drizzle several spoonfuls of zhoug on top of shakshuka. Sprinkle with sea salt and garnish with chopped scallions. Serve immediately.