Green Shakshuka
Total Time
Prep: 20 min. Cook: 20 min.
Yield
4 servings
Silky sauteed greens with garlic and feta are the foundation for this green shakshuka, a reimagined version of the classic North African egg dish. A side of crusty bread is a must.
Ingredients
- 1 tablespoon olive oil
- 1/2 pound fresh Brussels sprouts, quartered
- 1 medium green pepper, chopped
- 1 teaspoon kosher salt, divided
- 1/4 cup reduced-sodium chicken broth or vegetable broth, divided
- 3 garlic cloves, minced
- 1 small bunch kale, trimmed and chopped (about 8 cups)
- 9 ounces fresh baby spinach, chopped (about 7 cups)
- 1/4 cup fresh parsley leaves, minced
- 4 large eggs
- 1/4 cup crumbled feta cheese
- 1 teaspoon grated lemon zest
Directions
- In a large skillet, heat oil over medium-high heat. Add Brussels sprouts, green pepper and 1/2 teaspoon salt; cook and stir until lightly browned, 10-12 minutes. Add 2 tablespoons broth and garlic; cook 1 minute longer. In batches if needed, add kale, spinach and parsley; cook and stir until wilted, 3-4 minutes. Stir in remaining 2 tablespoons broth and 1/2 teaspoon salt.
- With back of spoon, make 4 wells in vegetable mixture; break 1 egg into each well. Sprinkle with feta and lemon zest. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes.
Nutrition Facts
1 egg with 1 cup vegetable mixture: 209 calories, 10g fat (3g saturated fat), 190mg cholesterol, 756mg sodium, 18g carbohydrate (2g sugars, 6g fiber), 15g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1/2 fat.
This breakfast recipe is packed with healthy green vegetables as well as eggs and feta cheese for protein to start your day. The Italian parsley adds a lot of flavor to the fresh green vegetables. Make this dish with lemon-infused olive oil if you can find it in your grocery store. —Carrie Dault, Baxter, Tennessee
Recipe Creator
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