Print

Fresh Spring Green Shakshuka Recipe Easy Poached Eggs Breakfast

fresh spring green shakshuka - featured image
Print Recipe

A vibrant and fresh twist on classic shakshuka using spring greens and herbs, gently simmered to create a silky base for perfectly poached eggs. Quick, nourishing, and perfect for brunch or breakfast.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups fresh spinach leaves, roughly chopped
  • 2 cups kale, stems removed and chopped
  • 1 cup fresh parsley, chopped
  • 1 cup fresh cilantro, chopped (optional)
  • 1 small bunch scallions, thinly sliced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Zest and juice of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • 4 large eggs, room temperature
  • 1 tablespoon white vinegar
  • Optional toppings: crumbled feta cheese, red pepper flakes, warm crusty bread or pita

Instructions

  1. Rinse and roughly chop the spinach, kale, parsley, cilantro, and scallions. Mince the garlic and finely chop the onion. Zest and juice the lemon separately. Crack the eggs into individual small bowls for easy poaching.
  2. Place a large deep skillet over medium heat and add 2 tablespoons olive oil. Once shimmering, add the chopped onion and sauté until translucent and tender, about 5 minutes, stirring frequently.
  3. Add minced garlic, ground cumin, and smoked paprika. Stir constantly and cook for about 1 minute until fragrant, being careful not to burn the garlic.
  4. Add kale first, stirring to coat with oil and spices. Cook for 3-4 minutes until it starts to soften. Then add spinach, parsley, cilantro, and scallions. Season generously with salt and pepper. Stir and cook until all greens are wilted but still vibrant green, about 5 minutes.
  5. Stir in lemon zest and juice. Taste and adjust seasoning as needed.
  6. Pour about ¼ cup (60 ml) water into the skillet with the greens. Reduce heat to low and cover with a lid to keep the steam in.
  7. Gently slide each egg from its bowl into the skillet, spacing them evenly. Sprinkle a little salt over the eggs. Cover and cook for 4-6 minutes, checking after 4 minutes for doneness. The whites should be set but yolks still soft and runny.
  8. Use a slotted spoon or spatula to carefully lift eggs onto plates or serve directly from the skillet. Scatter optional crumbled feta and red pepper flakes on top. Serve with warm crusty bread or pita.

Notes

Use room temperature eggs for best poaching results. Keep heat low when poaching eggs to avoid breaking whites. Add a splash of water if it evaporates too quickly. You can swap kale with Swiss chard or arugula. For dairy-free, omit feta or use vegan cheese. Poached eggs are best served fresh; reheat greens separately if needed.

Nutrition

Keywords: shakshuka, spring greens, poached eggs, breakfast, brunch, healthy, easy recipe, vegetarian, gluten-free

Find it online: https://prismtaste.com/fresh-spring-green-shakshuka-recipe-easy-poached-eggs-breakfast/