Shakshuka time again. Yes, we are obsessed with it recently and almost every weekend it on the menu. Fresh spinach, a bunch of fresh herbs and a lot of eggs make this green shakshuka recipe a must on your breakfast table.
This time we will prepare green shakshuka. As already said, you can’t go wrong with shakshuka, sky is the limit and it depends all on your cravings and creativity. If you want the basic one, try the traditional shakshuka first!
Green shakshuka is quite popular. But there is no exact recipe, how to make it, except you need to use green ingredients. 🙂
You know we are big fans of fresh herbs, and that is what this shakshuka is all about.
Hearty warm meal, full of flavours.
Grab your tahini jar and let’s make this green shakshuka. Drizzle over your sesame paste and enjoy the best (green) shakshuka you ever ate!
If you make this green shakshuka recipe for your next breakfast, make sure to leave a comment and/or give this recipe a rating! We are happy to hear your feedback and how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!
- 300 g Fresh Spinach
- Handful Fresh Parsley and Dill
- 1 tsp Sweet Smoked Paprika Powder
- 6 pcs Garlic Cloves grated
- 5 pcs Eggs
- Handful Fresh Feta crumbled
- Salt & Pepper to taste
- Olive Oil
- Bring a big pot with salted water to boil
- Wash the fresh spinach and once water is boiling, blanche the spinach for about 20-30 seconds
- Drain the spinach and place in the food processor (leave some leaves a side) together with dill and parsley, mix everything
- In the meantime, place the cooking pan over medium heat and drizzle in olive oil
- Once the oil is hot enough, add garlic and cook them until golden (do not burn)
- Add the green mix and spinach leaves into the pan and mix in smoked paprika, cook for few minutes (in case you need more of shakshuka base, just use more spinach – about 500g)
- At the end make little 'holes' in the green mixture and add the eggs - one by one
- You can stir around to mix the egg white with the sauce or simply leave the eggs (as we did) to cook for 3-4 minutes. You can cover the pan as well to cook the eggs
- Once done, garnish with fresh chopped parsley and crumbled feta
- Serve it with warm bread and tahini
- Enjoy your BeastFeast!