Heart-Healthy Green Shakshuka

This green shakshuka adds a springtime flair to the traditional North African and Middle Eastern dish. This recipe is still full of protein from eggs, but instead of a spicy tomato base, it features spinach or kale and leek or onion in a beautiful and nutrient-dense sauce. 

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With complete protein, heart-healthy fats, and dietary fiber, green shakshuka can be a filling and nutritious choice for breakfast, lunch, or dinner. Serve it on its own or with a salad to keep it low in carbohydrates, or have a side of whole grain barley or quinoa for a balanced meal. The variety of spices give flavor without adding much sodium.

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If you’re looking for a tomato-heavy version, check our skillet shakshuka recipe here!

Variations and Serving Suggestions

• For a balanced breakfast with more fiber and potassium, serve green shakshuka with a side of fresh fruit or a piece of whole-grain toast.
• For a hearty wrap, add the shakshuka to a whole-grain tortilla.
• For crunch and additional fiber and healthy fats, sprinkle each serving of shakshuka with 1-2 tablespoons of chopped nuts or seeds.
• For a low-carb meal with extra protein, serve green shakshuka with a side of grilled skinless chicken or fish. 

Recipe for Heart-Healthy Green Shakshuka

Makes 2 servings

Ingredients:

• 1 tablespoon of olive oil
• 1 large leek, cleaned and thinly sliced, or 1 large brown onion, halved and thinly sliced
• 1-2 cloves of garlic, peeled and minced
• 6 cups of finely chopped baby spinach leaves or 4 cups of finely chopped kale leaves
• ½ teaspoon of ground cumin
• ½ teaspoon of smoked paprika
• Salt and pepper to taste
• 4 eggs
• For garnish: ¼ cup of fresh parsley, cilantro, or mint leaves
• For garnish (optional): sliced green onions to taste
• For garnish (optional) ½ avocado, sliced
• For garnish (optional) ½ cup of shredded parmesan cheese

Instructions: 

1. Heat the olive oil in a large skillet or pan over medium heat. Add the onion or leeks and cook for 4-5 minutes, or until softened. Stir in the garlic, cumin, and paprika, and cook for 1 minute or until fragrant.
2. Add the spinach and 1-2 tablespoons of water to the skillet, or enough to just cover the bottom. Add salt and pepper to taste, and let the spinach leaves wilt as you stir gently.
3. With a spoon, create four small wells in the green mixture. Crack one egg into each well. Cover the skillet and cook for 6-9 minutes. The egg whites need to be set, but yolks can remain runny if desired.
4. Serve onto plates. Top with garnishes as desired. 

Nutrition information per serving: 420 calories, 31 grams of fat, 10 grams of saturated fat, 386 mg of cholesterol, 565 mg of sodium, 15 grams of carbohydrates, 4 grams of sugars, 7 grams of fiber, 23 grams of protein