Green shakshuka is a tasty variation to the traditional tomato-based Middle Eastern breakfast dish. It is a great way to get a few serves of vegetables during the first half of the day.
The beauty of green shakshuka is that you can use any green vegetables and herbs you have in hand. In that sense, it’s a lot more customisable than the original version, in my opinion. This recipe is gluten-free and low-carb. It can be made dairy free by omitting the cheese or using a plant-based one.
Serve it with your choice of bread. I used some outstanding gluten-free pita from Nonie’s Food.
- 2 tbsp extra virgin olive oil
- 1 leek halved and sliced
- 3 small zucchini sliced
- 2 packed cups kale leaves roughly chopped
- 1/4 tsp ground cumin
- 1/2 tsp salt
- 1/2 cup vegetable stock
- 4 eggs
- 1/2 tsp za’atar
- salt and pepper to taste
- 50 g chèvre or goat’s feta
- fresh coriander or parsley to garnish
- Heat olive oil in a large saucepan at medium-high heat. Add leek and cook for 2-3 minutes, stirring often.
- Add zucchini and cook stirring often until soft and lightly browned, about 5-7 minutes.
- Add kale, cumin and salt, stir to mix. Let kale wilt for a minute or so, add vegetable stock and cook for another minute.
- Make 4 shallow holes in the vegetable mix and crack eggs in them. Cover pan with a lid and cook until the whites are set.
- Season with za’atar, salt and pepper to taste, crumble cheese on top and garnish with fresh coriander or parsley. Serve with bread.
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