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Green Shakshuka
with plantain chips

Active: 45 Total: 45

Shakshuka is a Mediterranean egg dish that always gets great reviews for being easy, quick, and a surefire way to pack extra vegetables into dinner. This new version features tons of greens and even a green salsa to add moisture and flavor.
Smarts #1: It will seem like you have a lot of leeks for this recipe, but they will reduce way down as they cook. Smarts #2: Chopping the baby spinach ahead of time helps it to cook down easily to combine with the other ingredients.

Ingredients

Servings:
4
Metric
Green Shakshuka:
  • Zucchini - 1 lb, finely chopped
  • Leeks - 2, chopped
  • Baby spinach - 5 oz, chopped
  • Garlic - 3 cloves, chopped
  • Avocados - 1, chopped
  • Cilantro leaves - 3 Tbsp, chopped
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1 tsp
  • Green salsa / Salsa verde - 1/2 cup, plus extra for serving
  • Eggs - 8
  • Plantain chips, store-bought - for serving

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Zucchini / Leeks / Spinach / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Avocados / Cilantro - Prep as directed.

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Make

  1. Heat a large saute pan or skillet (use one that has a lid) with oil over medium heat. Add leeks and cook, stirring frequently, until leeks are very tender, 6 to 8 minutes. (If the pan looks dry at an point during cooking, add a splash of water.)
  2. Stir zucchini into leeks and saute until zucchini is nearly tender, 3 to 5 minutes more.
  3. Stir in cumin, garlic, and spinach and stir everything together until spinach wilts (putting the lid on the pan for a minute will help to speed it along).
  4. Stir in salsa. Taste and season with some salt and pepper.
  5. Use the back of a spoon to create indentations in the shakshuka. Crack eggs directly into the indentations.
  6. Lower heat to low-medium and cover pan with a lid. Cook until whites are set and yolks are done to your liking, ~5 minutes.
  7. Serve shakshuka with avocados and cilantro on top. Enjoy with plantain chips.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (34)
Gluten-free (3)
Paleo (3)
Vegetarian (9)

Most Helpful

Delicious and easy. Plan on cooking for eggs for at least 10 minutes unless you want them to be raw.

By: Emily
Posted: Apr 04, 2021
Diet: Paleo
1 Helpful

29 reviews

Bland. I wish the instructions included seasoning the leeks and zucchini. Maybe that would have helped.

By: Stacey
Posted: May 01, 2021
Diet: Original
0 Helpful

Bright and springy, made for Sunday brunch. Delicious! Will definitely make again.

By: Christine
Posted: Apr 25, 2021
Diet: Gluten-free
0 Helpful

Tasty, I'd definitely make it again... but would cook the eggs separate bc the yolks cooked through and I like them runny.

By: Megan
Posted: Apr 22, 2021
Diet: Vegetarian
0 Helpful

Lovely. Had to substitute purple sprouting broccoli for the zucchini (none in shop) and also added feta cheese on top. Really tasty!

By: Laura
Posted: Apr 22, 2021
Diet: Original
0 Helpful

needs to be more saucy. maybe there weren't enough leeks. would love to have a weight for the leeks for a small/medium/large sizing.

By: Monica
Posted: Apr 19, 2021
Diet: Vegetarian
0 Helpful

Really liked this! I tried to cook the eggs in the sauce in the oven and they came out like very shiny, quite bouncy pucks. If you ever need to do food styling 100% this is the way. But since I wanted to eat them, I took those out and cooked some eggs over medium to place on top. Didn't need the oven this way so good to keep in mind for summer.

By: Kristen
Posted: Apr 19, 2021
Diet: Original
0 Helpful