Green shakshuka replaces the tomato base with a mixture of spinach, Swiss chard, green chillies, and a splash of cream. It is lighter but equally satisfying. The eggs cook the same way — nestled in wells, covered for 7 minutes until the whites set and the yolks remain runny.
Ingredients
- 500g mixed greens (spinach, Swiss chard, kale)
- 2 green chillies, sliced
- 3 cloves garlic, minced
- 1 leek, sliced
- 100ml heavy cream
- 6 eggs
- 100g feta cheese
- Fresh dill and mint
Method
- Wilt the greens in batches in a large skillet with olive oil. Drain excess liquid — greens release a lot of water. Chop roughly.
- Saute the leek and chillies for 5 minutes. Add garlic for 1 minute. Return the greens, add cream, season with salt, pepper, and a pinch of nutmeg.
- Make wells, add eggs, cover and cook 7-8 minutes. Top with feta, dill, and mint. Serve with crusty bread.