Green Shakshuka

Green Shakshuka


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.
  • 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
  1. 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.
  2. Add the remaining oil, leeks and ¼ teaspoon of salt to the same pan and cook until aromatic, about 3 minutes.
  3. Add asparagus, mix to combine and cover to steam, 4-5 mins.
  4. While asparagus steams, blend peas, veggie broth and ¼ teaspoon salt in a high speed blender until smooth.
  5. Return mushrooms to pan, add pea broth & stir to combine. Allow the broth to slightly reduce.
  6. Make 6 holes and gently drop in the eggs, keeping the yolks intact; sprinkle eggs with remaining ¼ teaspoon of salt.
  7. Cover and simmer on medium-low, 5 to 6 minutes, or until the egg whites are cooked through and no longer runny.
  8. Remove from the heat; top with feta and a sprinkle of za’atar.

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