Green Shakshuka with Za'atar and Lemon Oil
A slight variation on the traditional red Shakshuka, this dish is FULL of fresh veggies. Makes a healthy breakfast, full of protein and vitamins.
Ingredients
- 1/4 cup excellent quality extra-virgin olive oil, divided
- 2 green bell peppers, seeded and thinly sliced
- 1 white or yellow onion, thinly sliced
- 3 large garlic cloves, thinly sliced
- 10 Brussels sprouts, trimmed and quartered
- 3 cups kale, leaves only, chopped
- 1 bunch Swiss chard, leaves only, chopped
- 1/2 pound baby spinach leaves
- 2 leeks, white part only, sliced
- 1-2 tablespoons Za'atar seasoning, to taste
- 1/4 cup chicken or vegetable stock
- 2 teaspoons kosher salt, or to taste
- 2 teaspoons freshly cracked black pepper
- 4 eggs
- 1/4 cup Feta cheese, crumbled
- 2 tablespoons infused lemon extra-virgin olive oil
- Pita bread or other hearty artisan bread, for serving, optional
Instructions
- In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the bell peppers, onion, Brussels sprouts, and leeks. Give it a good stir to get the vegetables coated with oil. Lower the heat to medium-low and cook the vegetables for 15 to 20 minutes to soften and slightly caramelize, stirring occasionally.
- Add garlic, Za’atar seasoning, salt and pepper. Add more oil, a half a tablespoon at a time, if vegetables are dry. Turn down the heat if it looks like it’s burning. You want caramelization, not char. Cook, stirring often for 6 – 8 minutes.
- Add the spinach, kale, and chard. Stir gently and wilt the greens.
- Taste for seasoning and add more Za’atar, salt or pepper as needed.
- Using a spatula or a spoon, dig out 4 “wells” in the vegetables. Gently crack an egg into each well. Sprinkle feta over the entire dish. Partially cover with a lid and allow the egg white to cook, about 5 to 8 minutes, depending on your stovetop and pan.
- Drizzle with lemon oil and serve with a hearty artisan bread or pita bread. Even a garlicky naan bread would be yummy.
Notes
There are a lot of healthy veggies here. You don’t have to use them all if you don’t like them, or substitute for others. You may have to adjust cooking time if you do change things up.
Leeks- These veggies are grown in sandy soil so you’ll have to be sure to rinse them well before adding to your dish or you’ll end up with some grit and that’s just not appetizing at all. Here’s what you do… Fill a medium-sized bowl about ¾ the way up with water (tap water is fine). Trim your leeks of their green tops and bottom with roots. Slice the leeks long-ways in half. Lay one of your halves flat-side down onto the cutting board (so it cannot roll as you cut). Using a sharp knife, cut ¼” to ½” size pieces down the length of the leeks. Place the cut pieces into the bowl of water and use your fingers to separate the pieces apart. Allow the separated leeks to sit in the water for a few minutes. The dirt and sand from the leeks will sink to the bottom so that you can gently skim the leeks out of the water. I like using a “spider” for this, but you can use a large slotted spoon instead.
Nutritional chart is calculated without the bread option.
Nutrition Facts
Green Shakshuka with Za'atar and Lemon Oil
Amount per Serving
Calories
380
% Daily Value*
Fat
28.6
g
44
%
Saturated Fat
5.96
g
37
%
Polyunsaturated Fat
3.67
g
Monounsaturated Fat
17.81
g
Cholesterol
194.3
mg
65
%
Sodium
920.8
mg
40
%
Potassium
1297.19
mg
37
%
Carbohydrates
23
g
8
%
Fiber
6.3
g
26
%
Sugar
7.4
g
8
%
Protein
13.3
g
27
%
Vitamin A
4075.02
IU
82
%
Vitamin C
184.92
mg
224
%
Calcium
273.38
mg
27
%
Iron
5.81
mg
32
%
* Percent Daily Values are based on a 2000 calorie diet.
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