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This spring’s Green Shakshuka is a classic egg dish packed with veggies. Perfect for eating with crusty bread for breakfast/brunch, lunch or dinner.
Green Shakshuka Eggs
When spring is approaching I wanted a lighter, fresher meal to celebrate the season. Enter this Spring Shakshuka recipe, a Middle Eastern dish made with tomatoes and peppers that’s packed with vibrant vegetables. Now spring is blooming Using seasonal produce such as mushrooms, leeks, asparagus and peas Perfect for this spring recipe. This vegetarian egg dish is truly a testament to the versatility of eggs. Other baked egg recipes You might also like Spanakopita Baked Eggs and Baked Sweet Potato Egg Cups
Green Shakshuka Ingredients
The foundation of this Shakshuka cuisine lies in the selection of seasonal vegetables:
- mushroom: The combination of umami-rich varieties such as trumpet, shiitake and oyster mushrooms creates a deep, spicy flavour.
- Garlic and Asparagus: These spring vegetables add a subtle, slightly sweet flavor that brightens up the dish.
- Green beans: Use them fresh or frozen. Once blanched, the beans create a smooth texture when mixed into soup.
- egg: Boil the eggs in the vegetables until you have a runny yolk.
- Feta and Sa’atar: Ground feta gives it a sour flavor, while za’atar (or black pepper) gives it a fragrant aroma.
How to make green Shakshuka:
- Caramelizing the Mushrooms: First, sauté the mushrooms in olive oil and season with salt until golden and caramelized.
- Stir-Fried Garlic and Asparagus: The garlic is then cooked until fragrant before the asparagus is added and mixed until soft and the flavors blend together.
- Mixing the Pea Soup: The beans are then mixed with vegetable broth until a smooth, vibrant green liquid is obtained. It is the main ingredient for shakshuka sauce.
- Mixing and Cooking: Return mushrooms to pan with bean broth and simmer. The eggs are then poached in the sauce.
- Final touches: Shredded feta cheese and za’atar (or black pepper) is an ingredient in this dish.
Provide feedback service
I always like to have Shakshuka for breakfast with toast or pita. Perfect for dipping into stuck egg yolks. Whether served for brunch, lunch, or dinner, this is a delicious and nutritious meal that brings the essence of spring to your table.
Tips for perfection
- Choosing mushrooms: Choose mushrooms with a strong flavor to add depth to the dish.
- Beans: Use fresh nuts if available. But frozen peas can be mashed without blanching. It’s an easy choice.
- Condiments: Don’t skimp on za’atar or black pepper. These spices elevate this dish with its unique flavour.
More spring recipes:
Enjoy these popular spring recipes:
product: 3 Serve
Serving size: 2 3/4 cup eggs, vegetables
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Heat half the oil in a large skillet over medium heat. Add the mushrooms and ¼ teaspoon salt. Cook the mushrooms for 7-10 minutes, stirring every 2 minutes to evenly caramelize the edges. Remove from pan.
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Add the remaining oil, leeks, and ¼ teaspoon salt to the same skillet. Then cook until fragrant, about 3 minutes.
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add asparagus Mix well and steam for 4-5 minutes.
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While the asparagus is steaming, blend the beans, vegetable broth, and ¼ teaspoon salt in a high-speed blender until smooth.
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Put the mushrooms in the pan. Add the bean soup and stir to combine. Let the soup reduce slightly.
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Make 6 holes and slowly drop the egg in, keeping the yolk intact. Sprinkle eggs with remaining ¼ teaspoon salt.
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Cover and simmer over medium heat for 5 to 6 minutes, or until the egg whites are cooked and no longer runny.
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Remove from oven, top with feta and sprinkle with za’atar.
Last step:
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• Frozen peas can be ground without blanching first. Fresh beans must be blanched.
• Za’atar can be omitted, but freshly ground black pepper is recommended instead.
• Serve with toast or pita.
Provides services: 2 3/4 cup eggs, vegetables, calorie: 291 kilocalories, carbohydrate: 16 g, protein: 20 g, fat: 16 g, Saturated fat: 5 g, cholesterol: 380 M.G., sodium: 724 M.G., fiber: 5 g, sugar: 6 g
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