Green Shakshuka
Rating
This spring Green Shakshuka is a veggie-packed twist on the classic egg dish perfect to enjoy with crusty bread for breakfast/brunch, lunch or dinner.
Ingredients
- 1 tablespoon olive oil, divided
- ▢2 heaping cups mixed mushrooms, chopped*
- 1 teaspoon salt, divided
- 1 cup leek, white part only chopped (from 3 medium)
- 1 cup asparagus, bottoms trimmed, chopped
- 1 cup peas, blanched (see notes)
- 1 cup vegetable broth
- 6 eggs
- 3 tablespoons feta, crumbled
- Za’atar or black pepper
Instructions
- Heat half of the oil In a large skillet over medium heat, add mushrooms and ¼ teaspoon of salt. Cook mushrooms for 7-10 minutes, stirring every 2 minutes to allow the edges to evenly caramelize. Remove from the pan.
- Add the remaining oil, leeks and ¼ teaspoon of salt to the same pan and cook until aromatic, about 3 minutes.
- Add asparagus, mix to combine and cover to steam, 4-5 mins.
- While asparagus steams, blend peas, veggie broth and ¼ teaspoon salt in a high speed blender until smooth.
- Return mushrooms to pan, add pea broth & stir to combine. Allow the broth to slightly reduce.
- Make 6 holes and gently drop in the eggs, keeping the yolks intact; sprinkle eggs with remaining ¼ teaspoon of salt.
- Cover and simmer on medium-low, 5 to 6 minutes, or until the egg whites are cooked through and no longer runny.
- Remove from the heat; top with feta and a sprinkle of za’atar.
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