Simple green shakshuka

A quick and simple variety to the regular shakshuka dish: this time with green vegetables only. And it's healthy, too! | Stay Alive and Cooking

Us students can sometimes struggle with eating enough vegetables. That’s why this dish is, well, perfect, because this green shakshuka will get you so many vitamins that you can study extra hard! (Or do whatever else it is you do with that extra energy)

A quick and simple variety to the regular shakshuka dish: this time with green vegetables only. And it's healthy, too! | Stay Alive and Cooking

Shakshuka

I don’t know if you remember but I already showed you a recipe for a regular shakshuka, you can find the recipe by clicking this link. However, today’s shakshuka is a biiiit different as it involves only green vegetables! Fun, eh? I have seen some recipes of a green version over the past few months, but they always included a loooong list of ingredients which usually scares the regular student away. That’s why this list is very very short: only 3 different veggies, some eggs and seasoning is needed!

Oh, should I explain what a shakshuka dish is? Well, basically you make some sort of stew out of vegetables and then you poach eggs in this stew. Delicious, simple and nutritious!

Green shakshuka
Serves 2
A quick and simple variety to the regular shakshuka dish: this time with green vegetables only. And it's healthy, too!
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. Spinach, 300g
  2. Leek, 1 piece
  3. Spring onion, 3 pieces
  4. Eggs, 4 pieces
  5. Al Andalus spices (Optional)*
  6. Olive oil
  7. Salt and pepper
Instructions
  1. Start by washing the spring onion, and slice it in rings of around 1 cm. Heat up some olive oil in a soup pan and toss in the spring onion.
  2. Meanwhile, slice the leek in half and wash it thoroughly. Cut the two halves in rings too. Add to the spring onions, and stir in between.
  3. Wash the spinach and add to the mixture. Keep stirring and cooking it until most of the water has evaporated, and the vegetables have shrunk to half their size.
  4. Add the herbs, salt and pepper and see if the mixture is up to taste.
  5. Take the pan off the heat, create four holes in the mixture and crack the eggs in these holes.
  6. Sprinkle some salt on top off the eggs and close the lid of the pan.
  7. Let that stand for around 10 minutes, until the eggs are cooked to your liking. Try not to open the pan too much, as the mixture will cool down too quickly.
Notes
  1. *: If you can't find Al Andalus herbs, you can add some cumin, coriander and smoked paprika instead.
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