There are many reasons to try this quick and easy meal, Creamy Garlicky Green Shakshuka Recipe. Certainly, the fact that it is a one pot meal is reason enough to want to make this recipe. However, the layers of flavor in this hearty egg dish create a savory breakfast that will become a favorite recipe.
Gently steamed eggs are nestled in a bed of garlicky and creamy spinach and kale. Browned cremini mushrooms add a meaty texture and are combined with tender leeks.
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What is a Green Shakshuka?
The classic shakshuka originated in North Africa in the 16th century when New World vegetables - tomatoes and peppers - began to appear in Tunisia. The name Shakshuka means mixed in Arabic and is typically poached eggs in a sauce made with tomatoes, peppers, onions, and spices. It is commonly served for breakfast or lunch with bread to mop up the sauce.
This is a revised version of the traditional shakshuka recipe. Often hearty greens such as spinach, swiss chard, or kale are substitutes for tomatoes and are the base for the vegetables in which the eggs are cooked. Aromatics such as leeks and garlic lend a sweet flavor as they caramelize.
Is a Green Shakshuka Healthy?
Green shakshuka recipes, are often made with a mixture of power greens, vegetables, and herbs, are nutrient rich. This dish is packed with vitamins and minerals, especially vitamin C from the greens and garlic.
The greens, such as spinach and kale, are high in antioxidants, minerals, and vitamins and provide a good source of fiber. Eggs are a protein source with healthy fats and many nutrients such as vitamins A, D, and E.
This versatile dish can be altered for restricted diets. Non-dairy milk such as coconut milk can be used as a healthy swap. Leafy greens, herbs, and spices can be easily substituted according to your preferences.
Ingredients
- Spinach and Kale Use equal amounts as a vegetable base for the recipe. I use baby spinach and baby kale because they are very tender.
- Cremini Mushrooms add a hearty meaty texture and an earthy flavor.
- Leeks and Garlic These aromatics give a nuanced flavor profile.
- Heavy Cream and Parmesan Cheese combine to make a silky sauce for the vegetables.
- Eggs - The timing of the recipe is based on using large eggs.
- Garnishes I use pesto and sour cream to garnish the eggs but there are many substitutes. Use yogurt, roasted bell peppers, and fresh herbs like cilantro for garnishes. Make sure to have slices of crusty bread.
How to Make The Recipe
This recipe makes a complete meal using one skillet on a stovetop Have all the ingredients prepped and ready. You can have breakfast or lunch cooked in less than 30 minutes.
Prepare Vegetables
- Take the eggs out of the refrigerator and set aside.
- Prepare the vegetables. Brush off any residue on the mushrooms. Cut them into ¼-inch slices.
- Remove the dark green stems from the leeks. You are only using the white and light green tops. Cut the leeks in half lengthwise and rinse under running water to remove any dirt in the layers. Cut the halves into ¼" - ½" inch slices.
- Mince 2 cloves of garlic.
Cook the Vegetables
- In a hot large skillet or cast iron pan, add the butter and olive oil.
- When the fat is melted, add the mushrooms. Let the mushrooms sear for 2-3 minutes without disturbing. After 3 minutes, toss the mushrooms to rotate the others to the bottom of the pan. Saute for 5 minutes.
- When the mushrooms are brown, add the leeks and the minced garlic. Season with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Stir to combine.
- When the leeks have cooked for 5 minutes, add two handfuls of spinach and kale and cook until wilted. Continue to add the greens in 1-2 handfuls until all of the spinach and kale have been added. There should be just a little water in the bottom of the skillet. This will take about 5 minutes.
- Stir in the heavy cream.
- Add the grated Parmesan cheese, ¼ cup at a time, incorporating it into the greens without clumping. Stir to combine. Reduce to medium-low heat.
Steam the Eggs
- Make 6 indentations with the back of a spoon into the creamy greens.
- Crack an egg into each indentation.
- Place a lid over the pan to steam the eggs.
- I steam the eggs for 6 minutes which is comparable to a soft boiled egg. The yolks are still runny but the egg whites are set.
- After 6 minutes, remove the lid and sprinkle salt and pepper over the top of the eggs.
Garnish
- Garnish the eggs with pesto and sour cream. Squeeze lemon juice over the top of the shakshuka. Remove the eggs from the pan to serve.
- If the eggs remain in the pan they will continue to cook. This will change the doneness of the eggs.
- Toast the slices of bread. Run a clove of garlic over the toasted surface of the bread.
- Serve with shakshuka with the toasted bread. Add the greens and eggs onto the toast to eat. So good!
How Long to Steam Eggs
Here is a chart with times for steaming eggs to your preference.
| Doneness | Medium | Large | Extra-Large |
| Soft-Boiled | 5-6 minutes | 6-7 minutes | 7-8 minutes |
| Medium-Boiled | 7-9 minutes | 8 -10 minutes | 9 - 11 |
| Hard-Boiled | 10-12 minutes | 12-13 minutes | 13-15 minutes |
- Soft-boiled eggs have a runny yolk but the white is just set.
- Medium-boiled eggs have a jammy center. The yolk is creamy and still slightly uncooked in the center.
- Hard-boiled eggs have a completely set yolk.
FAQs
This is a dish best eaten as soon as it is prepared. If the eggs are reheated, they will further cook, possibly making them too hard.
A variety of greens such as beet greens, rainbow chard, brussels sprouts, and even green peppers can be substituted for spinach and kale. Some spices such as smoked paprika, or red pepper flakes can be added for a bit of heat.
The creamy greens and vegetables can be prepped and sauteed ahead of time. When ready to serve, heat the greens until the sauce is hot enough to create steam. Add a tablespoon or two of water or cream if more sauce is needed. Add the eggs and steam for the desired time.
Healthy and Delicious
This Creamy Garlicky Green Shakshuka Recipe creates a delicious, healthy, and versatile dish you can serve at any time of the day. You can prepare this shakshuka recipe in less than 35 minutes.
Whether you're cooking for yourself or hosting a brunch, this dish is sure to impress and satisfy.
Here are a couple of delicious breakfast recipes you may want to try -
https://tenpoundcakecompany.com/roasted-vegetable-breakfast-hash/
https://tenpoundcakecompany.com/breakfast-polenta-tart
Recipe
Creamy Garlicky Green Shakshuka
Equipment
- 1 9" skillet (A cast iron pan can be used.)
- 1 lid for the skillet
- 1 knife
- 1 cutting board
Ingredients
- 2 cups baby spinach, packed (3 ounces/85 grams)
- 2 cups baby kale, packed (3 ounces/85 grams)
- 2¼ cups cremini mushrooms, sliced (8 ounces/220 grams)
- 1¾ cups leeks, sliced (2 leeks/5.3 ounces/150 grams)
- 3 cloves garlic, large (1 tablespoon minced)
- 2 tablespoons unsalted butter
- 1½ teaspoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup heavy cream (120 ml)
- ¾ cup parmesan cheese, grated (2 ounces/56 grams)
- 6 large eggs
- 3 tablespoons pesto
- 3 tablespoons sour cream
- 1 lemon
- 6 slices crusty bread
Instructions
- Take the eggs out of the refrigerator and set aside.
Prepare the Vegetables
- Clean the cremini mushrooms and remove any grit or dirt.
- Cut the mushrooms into ¼" slices.
- Cut off the green bottoms of the leeks. You are only using the top white and light green part of the stalk. Rinse the leeks under running water to remove dirt that is in between the layers.
- Cut the leeks in half lengthwise. Cut each half into ¼"-½" slices.
- Mince the 2 cloves of garlic. You should have 1 tablespoon of garlic.
Cook Vegetables
- Heat the skillet over medium-high heat. When hot add 2 tablespoons of unsalted butter and 1½ teaspoons of olive oil. Let the butter melt, swirling in the skillet with the olive oil.
- Add the sliced mushrooms to the skillet and leave them to sear for 2-3 minutes without stirring.
- When the mushrooms have started to brown, toss them in the skillet every few minutes.
- After 8 minutes of sauteing, all of the mushrooms should be browned. Add the leeks and the garlic to the skillet. Season with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Stir to combine.
- After the leeks have cooked for 5 minutes, add the kale in handfuls, letting it wilt. When all the kale is added, continue to add handfuls of spinach until all the greens are wilted. There should be just a little water in the bottom of the pan. This will take less than 5 minutes.
- Add ½ cup of heavy cream to the skillet, stirring to combine.
- Sprinkle in ¾ cup of grated parmesan cheese. I add the cheese ¼ cup at a time, to incorporate it into the greens without clumping. Stir to combine. Reduce the heat to medium.
Steam the Eggs
- Make 6 indentations in the greens with a large spoon.
- Crack an egg in one of the indentations. Continue with the other 5 eggs.
- Place a lid over the skillet. Steam the eggs to your liking. I steam the eggs for 6 minutes which is like a soft boiled egg. The yolks are still runny but the whites are set.
- After 6 minutes remove the lid. Add a sprinkle of salt and pepper on the eggs.
Garnish
- Garnish the eggs with pesto and sour cream. Squeeze a wedge of lemon over each serving. Serve right away.
- If the eggs stay in the pan, they will continue to cook. This will change the doneness of the egg yolks.
- Toast the slices of crusty bread. Rub a garlic clove across the toasted surface of the bread. Spoon the eggs and vegetables onto the bread when eating - delicious!
Nutrition
Julie says
Quick, easy, and delicious breakfast or brunch recipe.