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A vibrant medley of greens, zucchini, and perfectly poached eggs dances with spices and a touch of harissa. Fuel your day with this one-pan wonder, then come back for seconds!
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 45 minutes
How Many Servings?
3-4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 3 tablespoons olive oil | |
| 1 large onion, finely chopped | |
| 3 cloves garlic, minced | |
| 2 bunches Lacinato kale, stems removed and roughly chopped (about 4 oz) | |
| 3 cups spinach, washed and roughly chopped (about 3 oz) | |
| 1 large green zucchini, washed and cut into small cubes | |
| 1 teaspoon ground cumin | |
| 1 teaspoon ground turmeric | |
| 1/2 teaspoon Aleppo pepper | |
| 1/3 teaspoon salt | |
| 1 lemon juiced | |
| 6 large eggs | |
| 1 teaspoon Harissa sauce, for drizzling (optional | |
| 1/2 bunch fresh Italian parsley, chopped | |
| Avocado, sliced thinly (optional) | |
| 1 oz Feta cheese, crumbled |
Preparation
1
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions and garlic, and sauté until softened and translucent.
2
Add the kale to the skillet and cook for about 3 minutes. Stir in the zucchini, followed by the spinach, and cook until wilted about 5 minutes. Sprinkle the greens with ground cumin, turmeric, and Aleppo pepper, then season with salt to taste.
3
Squeeze fresh lemon juice over the greens and stir to combine. Lower the heat to medium-low, cover, and cook for about 8 minutes, stirring occasionally. Create six wells in the greens and carefully crack one egg into each well.
4
Cover the skillet and cook until the egg whites are set but the yolks remain runny or to your desired doneness—about 8 minutes. Drizzle Harissa sauce over the eggs for an extra kick of flavor.
5
Crumble feta cheese over the shakshuka and sprinkle with chopped fresh parsley. Add a few slices of avocado for extra creaminess. Serve immediately, ensuring each portion includes a runny egg. Enjoy!