Easy Green Shakshuka Recipe

Here’s another one-skillet meal to contribute to your collection of quick and easy dishes. Shakshuka is a saucy egg meal hailing from North Africa in which eggs are traditionally poached in a tomato-and-red pepper-based sauce, yet often the base is comprised of herbs and veggies for a green performance.

In Ali Rosen’s book, 15 Minute Meals, her green shakshuka dish is made up of canned artichokes and frozen spinach spiked with store-bought salsa verde. No veggies to prep and no sauce to make from scratch indicates this simple dinner is truly prepared in simply 15 minutes. A handful of cilantro, portions of avocado, and a scattering of fallen apart feta add a wonderful freshness to the jammy eggs and zingy sauce.

Have fun with the veggie mix-ins in this flexible dish. Attempt frozen broccoli or cauliflower florets to preserve the no-prep perk. Or if you have a couple minutes to spare, chop a big zucchini and switch it for the artichoke hearts.
1 14-oz can quartered artichokes

Green Shakshuka Recipe with Eggs


Kosher salt

16 oz salsa verde (2 cups).

1 tsp garlic powder.

1 little lot cilantro (or 1 Tbsp. ground coriander).

8 large eggs.

1 avocado.

4 oz feta.

Newly ground black pepper (optional).

Include a heavy drizzle of oil, spinach, artichokes, and a dash of salt to pan; cook down for 1 minute. Include salsa verde and garlic powder.
Lightly slice cilantro, then stir it (or ground coriander) in, reserving a bit for garnish. Develop little wells for eggs. Crack eggs into pan, add another dash of salt on top of each egg, and cover until whites have practically set but yolks are still runny, 6 to 8 minutes.

While eggs are cooking, piece or slice avocado and crumble feta. Contribute to pan and cover for 1 more minute. Serve hot, topped with reserved cilantro and freshly ground black pepper, if preferred.

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