How long does Green Shakshuka keep in the fridge?

Green Shakshuka keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Green Shakshuka ahead of time?

Yes. Green Shakshuka is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most middle eastern egg dishes taste better the next day once the masala has had time to meld.

What can I serve with Green Shakshuka?

Classic pairings include sourdough, pita. For a complete middle eastern thali, add a dal, a dry sabzi, papad, and a sweet ending.

Middle Eastern EggBreakfast Medium

Green Shakshuka

Name: Green Shakshuka
Prep time: 11 min
Cook time: 19 min
Total time: 30 min
Yield: 3 servings
Cuisine: Middle Eastern
Ingredients: 6 eggs; 200 g spinach, chopped; 1 bunch kale, stems removed and shredded; 1 leek, sliced; 5 garlic cloves, sliced; 1 tsp cumin; 1 tsp coriander; 1 tsp chilli flakes; 80 g feta, crumbled; 0.5 cup veg stock; 3 tbsp olive oil; 0.25 cup parsley + dill + mint; 1 tsp salt

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Skillet poach in greens

Time: 30 min
Serves: 3
Calories: 340 kcal
Protein: 22 g

0:00 / 1:25

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Method

1Heat olive oil in a wide skillet, soften leek 5 minutes till soft.
2Add garlic, cumin, coriander, chilli flakes; toast 30 seconds.
3Add spinach + kale in batches, wilting; pour stock and salt.
4Gently bubble 5 minutes till the greens soften but stay green.
5Make 6 wells, crack an egg into each.
6Cover and cook 6 minutes till whites set; scatter feta and herbs — herbal twist on the classic.

About this recipe

Built on eggs — swap with silken-tofu rounds poached in the greens.

Ingredients

Method

About this recipe

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