This Spring Green Shakshuka is full of fresh produce, greens, and a bit of heat! This recipe is from my cookbook The Modern Cast Iron Cookbook.

Shakshuka is not only very fun to say, but very delicious to eat.

This recipe comes from my cookbook, The Modern Cast Iron Cookbook, available on May 21st.

I posted a poll last week on Instagram asking which recipe you guys wanted to see first, and this green shakshuka was the winner!

What is Green Shakshuka?

Shakshuka is a breakfast dish (although, it’s just as good for dinner) that consists of eggs, tomatoes, spices, and chili peppers. This dish is popular in the Middle East, North Africa, and Mediterranean regions. In Hebrew, shakshuka means ‘all mixed up,’ and it’s the perfect way to mix up your brunch routine.

A green shakshuka is a variation of the dish that uses various combinations of fresh herbs, greens, and vegetables.

This Spring Green Shakshuka utilizes all the beauty of fresh, in-season spring produce.

Part salad, part savory egg dish, this shakshuka is full of bright flavors, fresh herbs, and a little bit of heat from Aleppo pepper.

Best of all, it’s a simple breakfast that is one-pan and the cast iron skillet is the perfect vessel for cooking this shakshuka.

This green shakshuka is vegetarian, gluten-free, and a particularly pretty dish.

Spring Green Shakshuka Video

The Modern Cast Iron Cookbook is available on May 21st on Amazon, Barnes & Noble, Target, IndieBound, and more! For the next generation of home cooks, The Modern Cast Iron Cookbook serves up fresh and healthy recipes that reinvent the possibilities of cast iron cooking. Learn more here!

I hope that you make and enjoy this Spring Green Shakshuka! Have you ever tried shakshuka before? Let us know your favorite variation below!

The Modern Cast Iron Cookbook | Lodge 12″ Cast Iron Skillet | Aleppo Pepper | Ground Coriander

This post contains affiliate links and are always products I use in my own kitchen & highly recommend!

Spring Green Shakshuka

★★★★★ 5 from 9 reviews

Author: Tiffany
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 minutes
Yield: 6 servings 1x

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Description

This Spring Green Shakshuka is full of fresh produce, greens, and a bit of heat! This recipe is from my cookbook The Modern Cast Iron Cookbook.

Ingredients

Scale

2 tablespoons olive oil
1 leek, white and light green part only, halved lengthwise and thinly sliced
2 cloves garlic, minced
1 cup chopped asparagus
1 jalapeno pepper, thinly sliced
1 zucchini, sliced
2 cups chopped kale leaves
½ teaspoon ground coriander
½ teaspoon cumin
¼ teaspoon Aleppo pepper
¼ cup vegetable stock
1 cup peas
2 cups baby spinach
6 eggs
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
¼ cup chopped fresh dill
4 radishes, thinly sliced
½ cup fresh arugula
Salt and pepper, to taste

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Instructions

Heat the olive oil in a preheated 12” skillet and add in the sliced leek. Cook the leek until softened and translucent, and stir in the garlic.
Add in the jalapeno pepper, asparagus, zucchini, and kale. Cook the vegetables until crisp-tender. Season with salt and pepper to taste.
Stir in the coriander, cumin, and Aleppo pepper. Add in the stock, peas, and baby spinach. Cook until all of the vegetables are tender but still very green.
Make six indents in the vegetable mixture for the eggs. Crack an egg into each indent and season with salt and pepper. Cover the skillet and cook until the egg whites are set but the yolks are soft, about 6 minutes.
Turn off the heat and stir in the fresh herbs. Top the shakshuka with the sliced radish and fresh arugula.

Nutrition

Serving Size: 1 serving
Calories: 166
Sugar: 3.6g
Sodium: 126mg
Fat: 9.6g
Saturated Fat: 2.2g
Carbohydrates: 12.9g
Fiber: 3.7g
Protein: 9.7g
Cholesterol: 164mg

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Spring Green Shakshuka