Green Shakshuka – a spicy vegan brunch dish with dippy eggs, green veg, and Thai-inspired sauce. If you’ve ever looked online for green shakshuka, you’ll see that everyone does it differently!
Regular shakshuka recipes follow the same general master ingredient list (eggs, chilies, bell peppers and canned tomatoes), but green? We can be talking anything from leeks and tomatillos to pesto and green lentils! Even the presentation can vary – some call for a dry dish – relying on the runny eggs for a bit of moisture, whilst others are almost like a green soup – with the eggs floating on top.
My recipe is a another new take on this one pan-brunch.
I’ve made a Thai-inspired sauce base with spices, stock and peanut butter, which is then topped with piles of vibrant green kale, spinach and a few other green goodies. The eggs are a must of course, and the whole thing is finished off with lots of toppings – such as avocado, feta, jalepenos and cilantro.
I almost didn’t add the feta and avocado, but the salty feta and the creamy avocado actually works really well with the sauce and greens.
Served with lots of warm flat breads, this really does make a fantastic brunch.
Here’s what you’ll need green Shakshuka with eggs:
- 1 tbsp olive oil
- 2 cloves garlic, peeled and minced
- 1 jalapeno pepper, sliced
- ½ teaspoon salt
- 1 tsp ground cumin
- 1 ½ tsp ground coriander
- Small bunch of scallions, chopped
- 2 tbsp peanut butter
- 1 cup chicken or vegetable stock
- ½ cup milk
- Cornstarch slurry made from 1 tsp cornstarch and 2 tbsp colder water (this is optional, you may not need it)
- Juice of half a lemon
- 2 packed cups spinach
- 2 packed cup kale
- 8-10 thin asparagus spears
- 4 medium eggs
- 1/3 cup crumbled feta cheese
- 1 ripe avocado, sliced
- Small bunch of cilantro, roughly torn
Directions to preapre a delicious vegan brunch:
- Heat the oil in a large skillet, add the garlic, jalapeno (you can save a few slices to sprinkle on top at the end if you like), salt, cumin, ground coriander and scallions to the pan. Fry on a medium heat for 2 minutes until softened. Add the stock and peanut butter and stir together, add the milk, stir again and bring to a gentle simmer. The sauce will thicken a little as it cooks with the vegetables, but if you want it extra thick, you can stir in a little cornstarch slurry at this point.
- Stir in the lemon juice, then top with the spinach and kale. Make four gaps in the leaves, and carefully break the eggs into the gaps. Top with the asparagus spears, then place a lid on the pan (foil works fine too). Cook for 4-6 minutes until the egg whites are cooked and the leaves have wilted. Top the cooked dish with the crumbled feta, sliced avocado, torn cilantro and any leftover jalapeno slices.
- Serve immediately with lots of warm pita bread or flatbreads for dipping!
Do you have a different take on the green shakshuka? We’d love to hear. Tweet us @diys!