Shakshuka is a delicious middle eastern egg dish that I like to eat for lunch but today I made it with some different ingredients. For lunch I could not decide between making traditional shakshuka or a spinach and zucchini frittata. So I combined the two flavours and a very green shakshuka was served for lunch. This green shakshuka is loaded with vegetables and vitamins and is very filling.
A traditional shakshuka is made with some onions and a lot of tomatoes. This time I replaced the onion with a grated zucchini and the tomatoes were replaced by a thick spinach sauce with some mint for freshness. The blended spinach makes the dish a vibrant green colour and gives the dish the sauce like consistency it needs.
Green Shakshuka
Print RecipeIngredients
- 200 grams of spinach
- 1 zucchini (grated)
- 20 leaves of mint
- 200 ml of milk
- 100 grams of crumbled feta
- 2 eggs
- 1 small onion
- 1 clove of garlic
- 2 tablespoons of olive oil
- Pepper and salt
Instructions
Chop the onion and garlic
Heat 1 tablespoon of olive oil in a largesauce pan and add the chopped onion and garlic, let is simmer on a medium heat for two minutes
Add all the spinach and stir for about 4 minutes till the spinach is shrunken
When the spinach is shrunken turn of the heat and add the milk
Add the spinach and milk in a food processor and blend till it is a smooth sauce (set aside for later)
Heat a tablespoon of olive oil in a large saucepan and add the grated zucchini, stir till the zucchini is soft (about 5 minutes on medium heat)
Meanwhile, chop the mint leaves and add half of the mint leaves to the zucchini
Add pepper and salt
Add the spinach sauce to the zucchini and give everything a good stir
Add the eggs one by one (make little holes in the sauce to add the eggs)
Sprinkle the dish with the crumbled feta
Cooke on a medium heat for about 10-15 minutes, the dish is done when the egg whites are cooked but the egg yolk is still a bit wobbly
Sprinkle with the last of the mint leaves and serve with some bread
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