Green Shakshukađź’š
Green Shakshukađź’š

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, green shakshukađź’š. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Green Shakshukađź’š is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Green Shakshukađź’š is something which I have loved my entire life.

Green shakshuka puts a healthy green spin on the classic shakshuka recipe. It's an easy, one-pan dish filled with shaved brussels sprouts, spinach, zucchini, and poached eggs. We really loved it, maybe more than regular shakshuka!!

To begin with this recipe, we have to prepare a few components. You can cook green shakshukađź’š using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Green Shakshukađź’š:
  1. Take 1 clove garlic
  2. Make ready 1 green bell pepper
  3. Make ready 5 g mint
  4. Take 20 g parsley
  5. Make ready 1 leek
  6. Take 1 tsp cumin
  7. Prepare 50 g spinach
  8. Take 100 g frozen peas
  9. Make ready 1/2 lemon juice
  10. Prepare 200 g feta cheese
  11. Make ready 4 eggs
  12. Take Salt
  13. Make ready Pepper
  14. Take Nutmeg
  15. Make ready Vegetable oil for frying

Green shakshuka recipe with spinach, fresh herbs and feta cheese. Usually shakshuka made from tomatoes but this green shakshuka is made of a lot of greens. Shakshuka, or eggs poached in an aromatic tomato sauce, is a fast, one-pan breakfast staple in Northern Africa and Israel. This healthy recipe features spinach, herbs and tomatillos.

Instructions to make Green Shakshukađź’š:
  1. Peel and finely chop garlic. Remove the core and dice bell pepper. Chop mint and parsley. Halve leek lengthwise and slice.
  2. Heat vegetable oil in a large frying pan over medium-high heat. Add garlic and sauté for approx. 2 min. Add leek and bell pepper and cook for approx 3-4 min. Season with cumin, freshly grated nutmeg, salt and pepper to taste.
  3. Add spinach, peas, half of the parsley and chopped mint to the pan. As soon as spinach starts to shrink, add lemon juice. Crumble half of the feta cheese over the pan and stir to combine.
  4. Make four small holes in the leek mixture using a spatula and crack the eggs into them. Season eggs with salt. Let cook for approx. 10 min. Until eggs have set and egg yolks are still tender.
  5. Crumble remaining feta cheese and sprinkle over the shakshuka. Garnish with remaining parsley and season with salt and pepper. Enjoy !

Green shakshuka is a lively veggie-filled variation on the Middle Eastern breakfast dish. This one has runny eggs sitting on a bed of spinach and kale. Time to meet shakshuka, an egg dish that's popular in Israel for breakfast but equally delicious for lunch or dinner. Haya's tips: We have made countless shakshuka variations, including a version with chickpeas and eggplant—whatever tastes good is allowed! It is also delicious as leftovers.

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