Best Spinach And Artichoke Shakshuka Recipes

SPINACH SHAKSHUKA

Spinach Shakshuka image

A tomato-free version of the North African poached egg dish, shakshuka, perfumed with warm spices and dotted with creamy feta cheese.

Provided by Leah Koenig

Categories Spinach Feta Breakfast Brunch Coriander Jalapeño Cilantro Egg cookbooks Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2-3

Number Of Ingredients 12

Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 large yellow onion, finely chopped
1 small jalapeño, seeded and finely chopped
4 garlic cloves, finely chopped
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
10 ounces (280 g) baby spinach
2 teaspoons fresh lemon juice
4-6 eggs
Freshly ground black pepper
Feta cheese and roughly chopped fresh cilantro, for sprinkling

Steps:

Heat the olive oil in a large pan set over medium heat. Add the onion and jalapeño and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, coriander, cinnamon, and salt, and cook, stirring, until fragrant, 1 to 2 minutes.
Add the spinach and lemon juice to the pan, turn the heat to low, cover, and cook, tossing occasionally with tongs, until the spinach is very soft, 7 to 10 minutes. (If the spinach does not fit all at once in the pan, add a little at a time, adding more as the spinach in the pan wilts.) Uncover and evenly spread the mixture across the bottom of the pan. Use the back of the spoon to make four to six shallow indentations in the surface of the greens mixture to hold the eggs while they cook.
Break the eggs into small cups and gently slide them into the indentations. Raise the heat to medium, cover the pan , and cook until the whites are set but the yolks are still a bit runny, 4 to 5 minutes. Remove the pan from the heat. Drizzle a little more olive oil on top and sprinkle with pepper, feta, and cilantro. Serve hot, directly from the pan.

SPINACH AND ARTICHOKE SHAKSHUKA

Spinach and Artichoke Shakshuka image

Shakshuka has earned a fashionable following these days, appearing on all the trendy restaurant menus and Instagram feeds. It is a traditional North African and Middle Eastern dish of eggs simmered in a skillet of spiced tomato sauce that can be served for pretty much any meal of the day. But while the red-sauce version is most typical, there are many creative variations possible. This version goes all green with a base of spinach and artichokes seasoned with cumin, coriander, garlic, and a hint of peppery heat, then topped with salty, creamy feta and fronds of fresh dill. It is out of the ordinary in the best possible way. Enjoy it scooped up with warm pita bread.

Provided by Ellie Krieger

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 large onion, diced (2 cups)
3 garlic cloves, minced
1 small green hot chile pepper, such as serrano or jalapeño, seeded and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
10 ounces baby spinach (10 cups lightly packed), coarsely chopped
1 tablespoon freshly squeezed lemon juice
1 1/2 cups frozen artichoke hearts, thawed and chopped
4 large eggs
1/2 cup crumbled feta cheese
2 tablespoons fresh dill fronds
4 whole wheat pita breads, lightly toasted

Steps:

Heat the oil in a large, high-sided skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic, chile pepper, cumin, coriander, salt, and black pepper and cook for 30 seconds more.
Add half of the spinach and cook, stirring, adding the rest of the spinach in a couple of batches as it wilts and there is room in the pan for more. Stir in the lemon juice. Once the spinach is all wilted but still bright green, stir in the artichoke hearts and cook for 1 minute more.
Spread out the mixture evenly in the pan.
Break one of the eggs into a small ramekin or bowl. Form a well in the mixture and transfer the egg into it. Repeat with the remaining three eggs, creating separate wells for them. Scatter the cheese around the surface. Cover and cook until the egg whites become opaque and the yolks are still slightly runny, about 4 minutes. Serve garnished with dill, seasoned with additional salt and pepper to taste, with the pita alongside.
Serving Size: 1 egg, 3/4 cup vegetable mixture, and 1 pita
Per Serving: Calories 400; Total Fat 17 g (Sat Fat 5 g, Mono Fat 7 g, Poly Fat 2 g); Protein 19 g; Carb 47 g; Fiber 2 g; Cholesterol 205 mg; Sodium 785 mg; Total Sugar 6 g (Added Sugar 0 g)
Excellent Source of: Calcium, folate, magnesium, manganese, phosphorous, protein, riboflavin, selenium, thiamine, vitamin A, vitamin B6, vitamin C, vitamin K
Good Source of: Fiber, iodine, iron, molybdenum, niacin, pantothenic acid, potassium, vitamin B12, vitamin D, zinc