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Spring Green Shakshuka Recipe

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4.3 from 13 reviews

Spring Green Shakshuka is a vibrant, healthy twist on the traditional North African dish, featuring a blend of fresh leafy greens like nettles or mustard greens, aromatic spices, and creamy coconut milk. This recipe combines a luscious green sauce with perfectly poached eggs, making for a nourishing and comforting meal that’s perfect for breakfast, brunch, or a light dinner.

Ingredients

Greens and Vegetables

  • 6 cups (8 oz) stinging nettles, mustard greens, or any leafy green
  • 1 small (6 oz) white onion
  • Zest of 1 small lime
  • 1 1/2 cups (3 oz) cilantro
  • 3 garlic cloves
  • 2 small jalapeños, seeds removed
  • 1/2 cup fresh mint leaves, loosely packed

Liquids and Seasonings

  • Juice of 1 small lime
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 tablespoons white wine vinegar
  • 1 1/2 teaspoons Diamond Crystal kosher salt, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander

Other

  • 4 large eggs

Optional for Serving

  • Steamed white rice or toasted whole grain bread
  • Feta cheese

Instructions

  1. Prep the greens and aromatics: Roughly chop 6 cups of your chosen leafy greens. Thinly slice the white onion and zest the lime. Set all these aside to prepare the sauce.
  2. Make the green coconut sauce: In a blender, combine the lime juice, cilantro, garlic cloves, jalapeños (with seeds removed), and the full can of coconut milk. Blend until smooth. Add the white wine vinegar and 1 teaspoon of kosher salt, then blend again to incorporate.
  3. Sauté the aromatics: Heat a high-sided sauté pan over medium heat and add the olive oil. Once hot, add the lime zest, ground cumin, and coriander. Allow these spices to sizzle for a few seconds to release their flavors, then add the sliced onion. Cook, stirring frequently, for 5-6 minutes or until the onions soften. Season with 1/2 teaspoon of kosher salt.
  4. Add and steam the greens: Add the chopped greens to the pan. Pour 1/2 cup of water over them and cover to steam for 1-2 minutes, or until the greens reduce by about half. Stir gently to coat everything with the spices and aromatics.
  5. Poach the eggs in the green sauce: Create four small wells in the greens and carefully crack one egg into each well. Pour the blended coconut milk sauce evenly over the pan. Cover the pan and cook for 5-7 minutes, or until the egg whites are set and slightly visible above the coconut milk mixture.
  6. Finish and serve: Once the eggs are cooked, sprinkle the dish with fresh mint leaves and, if desired, crumbled feta cheese. Serve the spring green shakshuka warm, alongside steamed white rice or toasted whole grain bread for a complete meal.

Notes

  • The recipe is versatile: use any tender leafy greens available like spinach, kale, or Swiss chard if you can’t find nettles or mustard greens.
  • Adjust jalapeños according to your preferred spice level; removing seeds helps reduce heat.
  • Keep the pan covered while cooking the eggs to ensure even poaching in the sauce.
  • If desired, omit the feta for a dairy-free version.
  • This shakshuka has a bright, fresh flavor thanks to lime and herbs, which can be adjusted to taste.

Find it online: https://marthatasty.com/spring-green-shakshuka-recipe/