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Green Shakshuka

Green shakshuka is quite popular but there is no straight recipe how to make it, except you need to use green ingredients.

 

Ingredients

Ingredients
Servings:
g
Fresh Spinach
tsp
Sweet Smoked Paprika Powder
Garlic Clove
Eggs
Fresh Herbs (Parsley, Dill)
Salt & Pepper to taste
Feta Cheese
optional
Calories
per serving
304
Carbs
16
Protein
18
Fat
18

Instructions

Preparing In The Kitchen
  1. Bring a big pot with salted water to boil.
  2. Wash the fresh spinach and once water is boiling, blanche the spinach for about 20-30 seconds.
  3. Drain the spinach and place in the food processor (leave some leaves a side) together with dill and parsley, mix everything.
  4. In the meantime, place the cooking pan over medium heat and drizzle in some olive oil.
  5. Once oil is hot enough add garlic and cook them until golden (do not burn)
  6. Add the green mix and spinach leaves into the pan and mix in smoked paprika, cook for few minutes (in case you need more of shakshuka base, just use more spinach – about 500g)
  7. At the end make little ‘holes’ in green mixture and add eggs.
  8. You can stir around to mix the egg white with the sauce or simply leave the eggs (as we did) to cook for 3-4 minutes. You can cover the pan as well to cook the eggs.
  9. Once done, garnish with fresh chopped parsley and crumbled feta.
  10. Serve it with warm bread and tahini drizzle.

Preparing In The Kitchen
  1. Bring a big pot with salted water to boil.
  2. Wash the fresh spinach and once water is boiling, blanche the spinach for about 20-30 seconds.
  3. Drain the spinach and place in the food processor (leave some leaves a side) together with dill and parsley, mix everything.
  4. In the meantime, place the cooking pan over medium heat and drizzle in some olive oil.
  5. Once oil is hot enough add garlic and cook them until golden (do not burn)
  6. Add the green mix and spinach leaves into the pan and mix in smoked paprika, cook for few minutes (in case you need more of shakshuka base, just use more spinach – about 500g)
  7. At the end make little ‘holes’ in green mixture and add eggs.
  8. You can stir around to mix the egg white with the sauce or simply leave the eggs (as we did) to cook for 3-4 minutes. You can cover the pan as well to cook the eggs.
  9. Once done, garnish with fresh chopped parsley and crumbled feta.
  10. Serve it with warm bread and tahini drizzle.

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