Green Shakshuka Green Shakshuka

Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Maya Visnyei

This dish can easily serve up to eight people by adding a couple of extra eggs. Drizzle with a teaspoon of chili garlic oil for a little more heat.

  • Prep time 30 minutes
  • Total time 40 minutes
  • Portion size 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 leek (white and light green parts only), halved lengthwise and thinly sliced (about 2 cups)
  • 1 jalapeño pepper , halved, seeded and thinly sliced
  • 2 cloves garlic , minced
  • 1 teaspoon ground cumin
  • 3/4 teaspoons salt
  • 6 cups stemmed kale , coarsely chopped
  • 1 cup no-salt-added vegetable broth
  • 10 cups baby spinach
  • 1/4 cup parsley , coarsely chopped
  • 6 eggs
  • 1/3 cup crumbled feta cheese
  • 1/4 cup dill , coarsely chopped

Method

In large nonstick skillet, heat oil over medium heat; cook leek and jalapeño pepper, stirring occasionally, until softened, 3 to 4 minutes. Add garlic, cumin and salt; cook, stirring, until fragrant, about 30 seconds. Stir in kale and broth; cook until kale is wilted, about 4 minutes. Stir in spinach, 2 cups at a time; cook until wilted, about 2 minutes. Stir in parsley.

Using back of spoon, make 6 wells in kale mixture; crack 1 egg into each. Sprinkle with feta. Reduce heat to medium-low, cover and cook until egg whites are set but yolks are still slightly runny, about 10 minutes. Remove from heat; sprinkle with dill.

WINE PAIRING

null

Château des Charmes Sauvignon Blanc, Estate Grown & Bottled, $15.95 750 mL bottle

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 482 mg
  • Sugars 3 g
  • Protein 12 g
  • Calories 169
  • Total fat 12 g
  • Potassium 349 mg
  • Cholesterol 200 mg
  • Saturated fat 4 g
  • Total carbohydrate 7 g
Share X
Lunch & Dinner

Green Shakshuka

Login