Spring Green Shakshuka Recipe
This Spring Green Shakshuka recipe is the perfect recipe for spring or for St. Patrick’s Day when you want a fun and healthy GREEN breakfast idea!
Green Breakfast Idea
Whether you just love a healthy, green breakfast or you’re trying to fit a green theme like St. Patrick’s Day, this recipe is sure to hit the mark!
Loaded with healthy protein and green veggies and bursting with flavor thanks to the unique spice blend, this breakfast will fill you up and fuel you for the day. You won’t burn through this breakfast quickly as the protein will sustain and keep your energy up!
What Is Shakshuka?
Shakshuka (also spelled Shakshouka) is believed to have a Tunisian origin. Shakshuka means “a mixture” or “shaken” in Tunisian dialect. Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce. So go ahead and grab that gluten-free bread or Ezekial bread and enjoy!
Spring Green Shakshuka
Ingredients
- 12 asparagus spears
- ¾ cup green peas
- 7 oz. spinach, shredded
- sea salt & pepper
- 2 tbsp. olive oil
- 3 leeks sliced
- 2 cloves garlic minced
- 2 tsp. cumin seeds
- 4 eggs organic, free range
- 1 tbsp. dill chopped
- pinch chili flakes
Instructions
- Bring a pot of salted water to a boil then add the asparagus and cook for 30 seconds. Add the green peas and cook for another 30 seconds, then add in the spinach and cook for a few more seconds, until wilted. Drain the vegetables into a colander.
- Heat the olive oil in a large skillet over a medium heat. Cook the leeks and garlic until soft, then add the cumin seeds. Stir in the drained vegetables and cook for 3-4 minutes. Season with salt and pepper, and create 4 craters in the vegetables for the eggs. Crack one egg into each of the craters.
- Cover the skillet with a lid, and continue to cook until the eggs are cooked to your liking. To serve, scatter over the dill and chili flakes.
