Green Shakshuka

Green shakshuka offers an awesome twist on the classic dish, bursting with fragrant spices and nutritious veggies. This one-pan meal combines fresh vegetables like zucchini, peas, and spinach, but you can easily customize it with any green vegetable you prefer, such as kale or broccoli. It's a fantastic choice for brunch, or a light lunch or dinner. Serve it with warm pita or homemade naan for dipping.

Step 1
‍In a blender or food processor, combine the grated zucchini and peas. Blend until smooth to create the base for your sauce.

Step 2
‍In a large skillet, heat the olive oil over medium heat. Add the sliced spring onions and cook for about 2 minutes until softened.

Step 3
‍Add the finely chopped garlic, green bell pepper, jalapeño, cumin, coriander, smoked paprika, and fennel seeds to the skillet. Sauté for another 3-4 minutes, stirring frequently.

Step 4
‍Stir in the blended zucchini and peas, along with the baby spinach (if using). Cook for about 5-7 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

Step 5
‍Create small wells in the mixture and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking (about 5-8 minutes for runny yolks).

Step 6
‍Once the eggs are cooked, sprinkle the chopped parsley and crumbled feta cheese on top.

‍

Step 7
‍Serve the green shakshuka hot on plates, with lemon wedges on the side for squeezing over the dish. Pair with pita or naan for dipping.

Enjoy!