This green shakshuka is a spin on the classic Israeli tomato-based egg dish, prepared with a mix of green goodness as a base to freshen it up!
For the shakshuka:
- 10–12 green asparagus, cut in two or three parts
- 2 Tablespoons extra virgin olive oil
- 1 shallot or 1/2 red onion, minced
- 1 garlic clove, thinly sliced
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 8 cups (1 pound / 500g) baby spinach
- 1/2 cup (90g) basil pesto
- 1 cup (150g) crumbled feta cheese
- 5 large eggs
- Salt and pepper, to taste
- 1 ripe avocado, sliced
- 1/2 bunch fresh cilantro, chopped
- Extra feta cheese, crumbled (optional)
- Chili flakes (optional)
- Boil water in a medium saucepan. Once hot, add the green asparagus for about 3-5 minutes. Drain, then add to a skillet with olive oil and sauté for about 1 minute. Transfer to a clean dish and set aside.
- Place a large skillet over medium heat and add 1 tablespoon of oil. Add spinach and sauté until wilted, 3 to 4 minutes. Transfer to a colander and drain excess water by pressing into the spinach with the back of a wooden spoon (squeezing out with your hands if needed). Set aside.
- Place skillet back over heat and add 1 tablespoon of olive oil. Add shallots and garlic and sauté for about 2-3 minutes. Add cumin and coriander, and sauté for 1 more minute. Season with salt and pepper.
- Add spinach back to skillet, pour the basil pesto, and stir well to combine.
Spread mixture into an even layer, add asparagus, and create 5 wells in the spinach mixture. Carefully crack an egg into each well and cook mixture for 2 to 3 minutes. Cover for about 2 minutes, allowing the mixture to steam and the egg whites to set. Remove the lid, and sprinkle with feta cheese.
- Remove shakshuka from stove and garnish with sliced avocado and more cilantro. Serve immediately with French bread or pita.
Keywords: Green shakshuka, spinach