Green Shakshuka

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 02/17/2022, viewed by 379 , 2 Comments
yield5 portionstotal time20m

This dish was inspired by Greek Horta Vrasta, which is boiled mixed leafy greens topped with fresh lemon juice, olive oil, salt, and pepper. I expanded on this dish to create a full meal incorporating eggs and greek yogurt that is truly delicious.

What you will need

2 Tbsp Olive Oil

1 bunch Kale

5 oz Spinach

Salt

Black Pepper

1 bunch Parsley

5.3 oz Plain Greek Yogurt

4 oz Feta

1 Lemon

5 Eggs

Harissa Paste, optional

(Nutritional facts 218 calories, 12.37 g fat, 13.37 g carbohydrates, 15.42 g protein, 241 mg cholesterol, 742 mg sodium)

How to cook

1

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tems and tear into bite sized pieces.

Gather and portion ingredients. Thoroughly wash leafy greens. Remove kale stems and tear into bite sized pieces.

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greens. Season with a generous pinch of salt and pepper.

Add olive oil to a skillet set over medium-high heat and toss in the leafy greens. Season with a generous pinch of salt and pepper.

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killet with the greens. Saute for a few minutes until greens are wilted but still a bit crisp.

Pick the leaves of half the bunch of parsley from the stem and add to the skillet with the greens. Saute for a few minutes until greens are wilted but still a bit crisp.

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rt. Stir to incorporate.

Turn down the heat to low and add the juice of one lemon and the greek yogurt. Stir to incorporate.

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e skillet with a lid and cook the eggs until the whites are fully cooked.

Make 5 wells in the greens mixture and crack an egg into each one. Cover the skillet with a lid and cook the eggs until the whites are fully cooked.

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 harissa if you have it.

Top the green shakshuka with a sprinkle of feta cheese and a few dollops of harissa if you have it.

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Comments

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Beatriz Curátola avatar
Beatriz Curátola
03/24/2022 ☰
Easy to cook!
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Beatriz Curátola avatar
Beatriz Curátola
03/24/2022 ☰
Good
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