Green Shakshuka
Prep:  15 mins
Cook:  15 mins
Serves:  6
Average: 3.9 (17 votes)
Difficulty:
Cuisine:
Saved:
Middle Eastern
184
Recipe by: Australian Eggs
This veggie-packed green Shakshuka recipe is great for both breakfast or brunch. This dish is also fantastic if you are serving breakfast to a group of people.
Credit: Whisk Media Group
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Green Shakshuka
Ingredients:
Method:
  1. Heat oil in a large heavy-based frying pan over medium heat. Add leek and capsicum and stir until combined. Cook for 5 minutes or until softened. Stir in cumin, coriander and chilli flakes and cook for 1 minute. Add broccoli, green onion, spinach and stock. Stir until combined. Cover and cook for 2 minutes or until vegetables are just tender. Add chopped coriander and mint. Season with salt and pepper
  2. Use a spoon to form indentations in the veggie mixture. Crack an egg into each indent. Cover and cook for 5 minutes or until egg whites are just cooked and the yolk is still wobbly. (It will continue to cook on standing.)
  3. Meanwhile, place yoghurt into a bowl. Add harissa, salt and pepper. Swirl harissa through yoghurt. Serve shakshuka immediately, topped with harissa yoghurt and extra herbs with bread on the side
Nutrition Information
Per adult serving (360)

Calories

413.0

Energy

1730.0kJ

Protein

21.0g

Fat, Total

16.0g

Saturated

5.0g

Carbs, Total

42.0g

Sugars

8.0g

Dietary Fibre

9.0g

Sodium

660.0mg
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