Are you ready to take your eggs to the next level? Our Green Shakshuka recipe is everything you want from an egg dish. Herbaceous, fresh, satisfying and healthy! Plus, it comes together easily and will certainly impress your family and friends at your next outdoor brunch. Serve this dish along with fresh pita or a baguette for a truly mouth-watering experience. Follow along with the recipe below and share what you think!
INGREDIENTS
2 tablespoons butter
3 small or 2 large leeks. Halved lengthwise and washed thoroughly
1 fennel bulb
2 cloves of garlic
Small bag of spinach, or one bunch
Handful of fresh soft herbs such as cilantro, dill, and / or parsley
1 teaspoon each of whole fennel seeds, whole cumin seeds, and whole coriander seeds
4 eggs
Feta cheese for serving
INGREDIENTS
2 tablespoons butter
3 small or 2 large leeks. Halved lengthwise and washed thoroughly
1 fennel bulb
2 cloves of garlic
Small bag of spinach, or one bunch
Handful of fresh soft herbs such as cilantro, dill, and / or parsley
1 teaspoon each of whole fennel seeds, whole cumin seeds, and whole coriander seeds
4 eggs
Feta cheese for serving
RECIPE PREPARATION
In a small skillet, toast spices until fragrant over medium heat - about 2-3 minutes. Crush with mortar and pestle or use the bottom of a jar to gently crush on a cutting board. Set aside.
Preheat large skillet over medium heat, and preheat oven to 350.
Remove stalks and fronds of fennel bulb and cut in half. Remove core and dice. Slice halved and washed leeks, and peel and mince garlic.
Add butter, chopped vegetables, and crushed spices to skillet and saute, stirring occasionally until tender, about 10 minutes. Season with salt and pepper.
Add spinach and stir to wilt.
Create 4 wells in the veggies using the back of a spoon.
Carefully crack an egg into each well, then transfer to the oven. Bake, checking occasionally until whites are cooked through and yolks are still runny, about 8 minutes.
Top with chopped herbs and crumbled feta cheese and serve with pita!
RECIPE PREPARATION
In a small skillet, toast spices until fragrant over medium heat - about 2-3 minutes. Crush with mortar and pestle or use the bottom of a jar to gently crush on a cutting board. Set aside.
Preheat large skillet over medium heat, and preheat oven to 350.
Remove stalks and fronds of fennel bulb and cut in half. Remove core and dice. Slice halved and washed leeks, and peel and mince garlic.
Add butter, chopped vegetables, and crushed spices to skillet and saute, stirring occasionally until tender, about 10 minutes. Season with salt and pepper.
Add spinach and stir to wilt.
Create 4 wells in the veggies using the back of a spoon.
Carefully crack an egg into each well, then transfer to the oven. Bake, checking occasionally until whites are cooked through and yolks are still runny, about 8 minutes.
Top with chopped herbs and crumbled feta cheese and serve with pita!
