Spring Green Shakshuka

by Сашка

This spring Green Shakshuka is a veggie-packed twist on the classic egg dish perfect to enjoy with crusty bread for breakfast/brunch, lunch or dinner.

Green Shakshuka Eggs

As spring approaches, I crave lighter, fresher meals that celebrate the bounty of the season. Enter this Spring Shakshuka recipe, a vibrant, vegetable-packed variation of the Middle Eastern dish traditionally made with tomatoes and peppers. Now that spring is in the air, using seasonal produce like mushrooms, leeks, asparagus and peas is perfect for this spring recipe. This vegetarian egg dish is a true testament to the versatility of eggs. More baked egg recipes you may love, Spanakopita Baked Eggs and Baked Sweet Potato Egg Cups.

Spring Green Shakshuka

Green Shakshuka Ingredients

The foundation of this Shakshuka dish lies in its selection of seasonal vegetables:

  • Mushrooms: A mix of umami-rich varieties like trumpet, shiitake, and oyster mushrooms provides a deep, savory base.
  • Leeks and Asparagus: These spring vegetables add a delicate, slightly sweet flavor that brightens the dish.
  • Green Peas: Use fresh or frozen. Once blanched, peas create a smooth texture when blended into the broth.
  • Eggs: The eggs are poached in the vegetables to runny-yolked perfection.
  • Feta and Za’atar: Crumbled feta adds a tangy contrast, while za’atar (or black pepper) lends an aromatic finish.

How To Make Green Shakshuka:

  1. Caramelizing the Mushrooms: First saute the mushrooms in olive oil and seasoned with salt until golden and caramelized.
  2. Sautéing Leeks and Asparagus: Then the leeks are cooked until aromatic before asparagus is added to the mix, until they soften and the flavors meld.
  3. Blending the Pea Broth: The peas then get blended with vegetable broth creating a smooth, vibrant green liquid that forms the base for the shakshuka sauce.
  4. Combining and Cooking: The mushrooms return to the pan with the pea broth and simmer, then the eggs are poached in the sauce.
  5. Finishing Touches: Some crumbled feta cheese and za’atar (or black pepper) completes the dish.

Spring Green Shakshuka

Spring Green Shakshuka

Spring Green Shakshuka

Serving Suggestions

I usually like to have my Shakshuka breakfast with a side of toasted bread or pita, perfect for dipping into the jammy yolks. Whether served at brunch, lunch, or dinner, it promises a satisfying, nutritious meal that brings the essence of spring to your table.

Tips For Perfection

  • Choosing Mushrooms: Select mushrooms with robust flavors to add depth to the dish.
  • Peas: Use fresh peas if available, but frozen ones can be pureed without blanching, making for an easy alternative.
  • Seasoning: Don’t skimp on the za’atar or black pepper; these spices elevate the dish with their unique flavors.
Read also:
High-Protein Egg Bagels

Spring Green Shakshuka

More Spring Recipes:

Green Shakshuka

2 Cals:291 Protein:20 Carbs:16 Fat:16 This spring Green Shakshuka is a fresh, veggie-packed twist on the classic egg dish which is perfect to enjoy with crusty bread! Great for a leisurely brunch, lunch or a simple, nutritious dinner. Course: Breakfast, Brunch, Dinner, Lunch Cuisine: Middle Eastern

Spring Green Shakshuka

Prep: 15 minutes minsCook: 30 minutes minsTotal: 45 minutes mins Print Rate Pin Save Saved! WW Points Yield: 3 servings Serving Size: 2 eggs, 3/4 cup veggies 1x2x3x

Equipment

  • large deep skillet

Ingredients

  • 1 tablespoon olive oil, divided
  • 2 heaping cups mixed mushrooms, chopped*
  • 1 teaspoon salt, divided
  • 1 cup leek, white part only chopped (from 3 medium)
  • 1 cup asparagus, bottoms trimmed, chopped
  • 1 cup peas, blanched (see notes)
  • 1 cup vegetable broth
  • 4 eggs
  • 3 tablespoons feta, crumbled
  • Za’atar or black pepper

Instructions

  • Heat half of the oil In a large skillet over medium heat, add mushrooms and ¼ teaspoon of salt. Cook mushrooms for 7-10 minutes, stirring every 2 minutes to allow the edges to evenly caramelize. Remove from the pan.
  • Add the remaining oil, leeks and ¼ teaspoon of salt to the same pan and cook until aromatic, about 3 minutes.
  • Add asparagus, mix to combine and cover to steam, 4-5 mins.
  • While asparagus steams, blend peas, veggie broth and ¼ teaspoon salt in a high speed blender until smooth.
  • Return mushrooms to pan, add pea broth & stir to combine. Allow the broth to slightly reduce.
  • Make 6 holes and gently drop in the eggs, keeping the yolks intact; sprinkle eggs with remaining ¼ teaspoon of salt.
  • Cover and simmer on medium-low, 5 to 6 minutes, or until the egg whites are cooked through and no longer runny.
  • Remove from the heat; top with feta and a sprinkle of za’atar.

Notes

*Super umami mushrooms like trumpet, shiitake & oyster are great for this dish. • Frozen peas can be pureed without pre-blanching; fresh peas must be blanched
• Za’atar can be skipped, but a crack of fresh black pepper is suggested in its place
• Serve with toasted bread or pita  

Nutrition

Serving: 2 eggs, 3/4 cup veggies, Calories: 291 kcal, Carbohydrates: 16 g, Protein: 20 g, Fat: 16 g, Saturated Fat: 5 g, Cholesterol: 380 mg, Sodium: 724 mg, Fiber: 5 g, Sugar: 6 g

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