Best Shakshuka With Green Chili Zhoug Recipes

GREEN SHAKSHUKA

Green Shakshuka image

Provided by Taste of Home

Time 40m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1/2 pound fresh Brussels sprouts, quartered
1 medium green pepper, chopped
1 teaspoon kosher salt, divided
1 small bunch kale, trimmed and chopped (about 8 cups)
9 ounces fresh baby spinach, chopped (about 7 cups)
1/4 cup fresh parsley leaves, minced
1/4 cup reduced-sodium chicken broth or vegetable broth, divided
3 garlic cloves, minced
4 large eggs
1/4 cup crumbled feta cheese
1 teaspoon grated lemon zest

Steps:

In a large skillet, heat oil over medium-high heat. Add Brussel sprouts, green pepper and 1/2 teaspoon salt; cook and stir until lightly browned, 10-12 minutes. Add 2 tablespoons broth and garlic; cook 1 minute longer. In batches if needed, add kale, spinach and parsley; cook and stir until wilted, 3-4 minutes. Stir in remaining 2 tablespoons broth and 1/2 teaspoon salt., With back of spoon, make 4 wells in vegetable mixture; break an egg into each well. Sprinkle with feta and lemon zest. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes.

Nutrition Facts : Calories 209 calories, Fat 10g fat (3g saturated fat), Cholesterol 190mg cholesterol, Sodium 756mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

GREEN SHAKSHUKA

Green Shakshuka image

Loads of green goodness in this fun twist on shakshuka. Served up on grilled toast, it's a weekend brunch vibe you will appreciate.

Provided by Jonathan Charbz

Time 40m

Yield 4

Number Of Ingredients 16

Ingredients

4 slices sourdough bread
2 tablespoons extra-virgin olive oil, divided, or as needed
2 tablespoons unsalted butter
1 medium leek, halved lengthwise and sliced
½ teaspoon red pepper flakes, divided, or to taste
sea salt and cracked black pepper to taste
1 small zucchini, cut into half-moons
½ bunch green onions, chopped
8 cups baby spinach leaves
¼ cup chopped fresh parsley
½ medium lemon, juiced
4 large eggs
¼ cup crumbled feta cheese
1 tablespoon chopped fresh chives, or to taste
1 tablespoon chopped fresh cilantro, or to taste
2 medium avocado, diced

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.

Nutrition Facts : Calories 504.2 calories, Carbohydrate 33.9 g, Cholesterol 215.3 mg, Fat 36.6 g, Fiber 10.9 g, Protein 16.8 g, SaturatedFat 10.8 g, Sodium 478.1 mg, Sugar 4.7 g

SHAKSHUKA WITH GREEN CHILI ZHOUG

Shakshuka with Green Chili Zhoug image

This famous Israeli dish of spicy tomatoes, onions, and eggs is a simple way to wow guests. Plus, we'll make green chili zhoug, a fiery condiment that's incredibly versatile.

Provided by Alon Shaya

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 25

Ingredients

1 bunch cilantro, chopped
1/2 bunch flat-leaf parsley, chopped
3 serrano chilies, chopped, remove the inner membranes for less spicy sauce
1 tablespoon extra-virgin olive oil
1/4 cup distilled white vinegar
1/4 cup water
1/2 teaspoon sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 teaspoon ground cumin
Zest of half an orange
1 clove garlic, chopped
Kosher salt to taste
2 tablespoons extra-virgin olive oil
1 cup cherry tomatoes
1 clove garlic
4 boiled sunchokes, add sunchokes to boiling water and simmer until soft, about 10 minutes
1/2 cup yellow onion
3/4 cup bell pepper
2 cups crushed tomatoes, preferably San Marzano
1 tablespoon kosher salt
1/2 cup peas, fresh or frozen
4 large eggs
6 scallions, green tops only, thinly sliced
Flaky sea salt, preferably Maldon brand

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.