Spring Green Shakshuka
This light and healthy shakshuka swaps the traditional tomato base for a vibrant green sauce made with spinach, peas, herbs, and spring vegetables. Perfect for breakfast, brunch, or a light dinner, it’s high in protein thanks to eggs and full of Mediterranean flavors. Serve with crusty bread or whole wheat pita for a satisfying meal.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Green Sauce:
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup baby spinach
½ cup frozen or fresh peas
½ cup asparagus tips or zucchini, chopped
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
½ tsp ground cumin
½ tsp smoked paprika
Salt and black pepper to taste
¼ cup vegetable or chicken broth (optional, for thinner sauce)
For the Eggs:
4 large eggs
Optional: 2 tbsp crumbled feta cheese
Optional: chili flakes for garnish
For Serving:
Whole wheat pita, crusty bread, or sourdough
Fresh herbs (parsley, cilantro, dill)
Instructions
1. Prepare the Green Base
1. Heat olive oil in a medium skillet over medium heat.
2. Add onion and garlic, sauté 3–4 minutes until soft and fragrant.
3. Stir in spinach, peas, asparagus/zucchini, parsley, and cilantro. Cook 3–5 minutes until greens wilt slightly.
4. Add cumin, paprika, salt, pepper, and broth if needed. Stir well to make a thick, vibrant green sauce.
2. Add the Eggs
1. Make 4 small wells in the green sauce.
2. Crack an egg into each well.
3. Cover the skillet with a lid and cook 5–8 minutes, until egg whites are set but yolks remain runny (or cook longer for firmer yolks).
3. Finish and Serve
1. Sprinkle crumbled feta and chili flakes (if using) over the top.
2. Garnish with fresh herbs.
3. Serve immediately with warm bread or pita for dipping.
Tips
Use fresh seasonal greens like kale, Swiss chard, or spring onions for extra flavor.
For a creamy texture, swirl in 2 tbsp Greek yogurt before serving.
Can double the recipe easily for a crowd—just use a larger skillet.
Frequently asked questions FAQs
Q: Can I make this vegan?
A: Replace eggs with tofu cubes or chickpeas for protein.
Q: Can I prep this ahead?
A: The green sauce can be made a day ahead; add eggs just before serving.
Q: Can I make it spicier?
A: Add a pinch of caenne or red pepper flakes to the sauce.
Nutritional Information
Calories: 230 kcal
Protein: 14g
Carbs: 12g
Fiber: 4g
Fat: 14g
Saturated Fat: 3g
Sodium: 350mg