Green shakshuka for breakfast: runny-yolk eggs in a sauce of braised spinach, leek, and green pepper, with feta. Spinach microgreens on top bring back a fresh green taste.
INGREDIENTS
- 2 tbsp - olive oil
- 150 g - leek, white and light green parts
- 150 g - green bell pepper
- 2 cloves - garlic
- salt, 1/2 tsp ground cumin, a pinch of red pepper flakes
- 200 g - spinach
- 30 g - spinach microgreens
- 4 - eggs
- 50 g - feta
- 1 tsp - lemon juice
STEPS
- Heat the oil in a 10 in (24-26 cm) skillet over medium heat. Add the leek, sliced into rings, and the diced pepper, and cook for 6-7 minutes, until soft.
- Add the sliced garlic, cumin, and pepper flakes and cook for 1 minute, until fragrant.
- Add the spinach by the handful, stirring, and cook for 3-4 minutes, until wilted. Season with salt and the lemon juice.
- Stir in half the spinach microgreens. Make four wells with a spoon and crack an egg into each.
- Cover and cook over low heat for 5-7 minutes, until the whites are set and the yolks are still runny.
- Crumble the feta over the top, add the rest of the spinach microgreens, and serve straight from the skillet.
Spinach Microgreens in Green Shakshuka
Green shakshuka is a take on the Middle Eastern breakfast where eggs bake in a sauce of greens instead of tomatoes. The base is braised spinach, leek, and green bell pepper. Braised spinach is soft but a little dull in flavor, and that’s where spinach microgreens help: raw, they’re slightly sweet and tender with a light nutty note. A handful on top brings back the taste of fresh greens.
Stir some of the microgreens into the sauce before cracking in the eggs, and put the rest on the finished shakshuka.
About the Ingredients
Spinach microgreens: 30 g per skillet. Chard or beet microgreens work as a swap.
Spinach: fresh or frozen. Thaw frozen spinach and squeeze it dry, or the sauce will be watery.
Leek: the white and light green parts only. Grit hides between the layers, so rinse the leek after slicing.
Feta salts the dish, so season the sauce with a light hand.
Technique: Eggs Under a Lid
Make four wells in the sauce with a spoon and crack an egg into each. Cover the skillet and cook over low heat for 5-7 minutes, until the whites are fully set and the yolks are still runny. Without a lid, the tops of the whites stay raw for a long time, and the yolks thicken before the whites are done.
Variations
- With avocado: avocado slices and lime on top when serving.
- With yogurt: a spoonful of garlicky Greek yogurt instead of feta.
- With kale: swap half the spinach for chopped kale and braise 3 minutes longer.
- Spicy: 1 tsp green chili paste or harissa in the sauce.
Serving and Storage
Serve shakshuka straight from the skillet with toasted bread for dipping into the yolks. Don’t store the finished dish; the green sauce without eggs can be made ahead and kept in the fridge for 2 days. How many microgreens it makes sense to eat in a day is covered in our wiki: how many microgreens per day.
Another egg breakfast with microgreens: microgreen omelet with curd cheese.
CHEF'S TIPS
If the sauce is watery, cook it uncovered for 2-3 minutes before adding the eggs, or the whites will spread.
Go easy on the salt: the feta on top adds more.
