Green Shakshuka Recipe

Shakshuka is hebrew for all mixed up and while it s traditionally a tomato based dish this twist freshens it up with spring greens while still holding on to those core middle eastern herbs and spices.

Green shakshuka recipe. One of our favorites is this green shakshuka recipe. Vegetarian with a vegan friendly option this deliciously savory recipe is ready in less than 30 minutes. This green shakshuka recipe is incredibly flavorful with cremini mushrooms garlic cloves paprika and kale. Store leftover shakshuka in the fridge for 5 7 days.

My hubby and i really love cooking together but these days between his hectic med school schedule and my work schedule we rarely get around to it during the week. Preheat oven to 325. Brilliant for brunch or dinner. Place in a tightly sealed container and reheat when needed.

Shakshuka or eggs poached in an aromatic tomato sauce is a fast one pan breakfast staple in northern africa and israel. Garnish with a touch of harissa a fiery chile paste and dip some toasted whole grain country bread into the jammy yolks. Traditionally you make shakshuka with a spicy chunky tomato sauce and crack eggs over the sauce. Warm eggs cooked over a bed of garlicky leeks and greens.

Shakshuka is mainly served as a breakfast meal. The family will love this warm and healthy dish and it can be served for either breakfast lunch or dinner. What to serve with shakshuka. Green shakshuka can be made in just one pan and it.

It s a healthy hearty vegetarian breakfast that s full of flavor. Shakshuka is a middle eastern and mediterranean dish of eggs poached in a sauce with spices served for breakfast brunch or even sometimes lunch. Shakshuka is that fun to say even more fun to eat breakfast recipe. Weekend mornings are the perfect opportunity to get the kitchen dirty and enjoy a leisurely meal made by the both of us.

This green shakshuka is a more modern version of the recipe that substitutes tomato sauce for dark leafy greens. You may serve with some whole grain toast pita bread naan and whole grain crackers. Finely grind in spice mill or with mortar and pestle. Toast caraway seeds in a dry small skillet over medium heat tossing often until fragrant about 1 minute.