Green Shakshuka
with pita bread
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
- Zucchini - 1 lb, finely chopped
- Leeks - 2, chopped
- Baby spinach - 5 oz, chopped
- Garlic - 3 cloves, chopped
- Pita bread - 4 rounds, wedges
- 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
- Yogurt, plain or Greek - for serving
Nutrition Facts
Prep
- Zucchini / Leeks / Spinach / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Pita bread - Slice into wedges. (Can be done 1 day ahead)
- Avocados / Cilantro - Prep as directed.
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Make
- Turn on the oven’s broiler. Spread pita wedges out on a sheet pan and set aside (wait to toast them until right before serving).
- 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.)
- Stir zucchini into leeks and saute until zucchini is nearly tender, 3 to 5 minutes more.
- 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).
- Stir in salsa. Taste and season with some salt and pepper.
- Use the back of a spoon to create indentations in the shakshuka. Crack eggs directly into the indentations.
- 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.
- While eggs finish cooking, slide sheet pan with pita under the broiler and toast until lightly crisped, 2 to 4 minutes.
- Serve shakshuka with avocados, cilantro, and yogurt on top. Enjoy with pita.
Nutrition Facts
Reviews
Ratings
Most Helpful
Delicious and easy. Plan on cooking for eggs for at least 10 minutes unless you want them to be raw.
1 Helpful29 reviews
Bland. I wish the instructions included seasoning the leeks and zucchini. Maybe that would have helped.
0 HelpfulTasty, I'd definitely make it again... but would cook the eggs separate bc the yolks cooked through and I like them runny.
0 HelpfulLovely. Had to substitute purple sprouting broccoli for the zucchini (none in shop) and also added feta cheese on top. Really tasty!
0 Helpfulneeds 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.
0 HelpfulReally 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.
0 Helpful