Green shakshuka recipe

14

PREP TIME

15 min

TOTAL TIME

35 min

Serves

4 to 6

Green shakshuka recipe

Photo, Erik Putz.

The mighty egg pulls double duty, serving as a great start to your morning or a hearty and healthy evening meal.

Ingredients

  • 2 tbsp olive oil
  • 1 small onion , chopped (1 cup)
  • 2 garlic cloves , minced
  • 1 jalapeño , seeded and diced
  • 1 1/2 tsp cumin seeds , crushed
  • 3/4 cup green split peas
  • 2 cups vegetable broth
  • 1 cup water
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 cups packed torn kale , stems removed
  • 2 cups snap peas , halved
  • 1/4 cup chopped parsley , divided
  • 6 eggs
  • 1/3 cup crumbled feta

Instructions

  • HEAT oil in a large frying pan over medium. Add onion, garlic and jalapeno and cook until softened, 3 min. Stir in cumin and cook 1 min.
  • ADD split peas, broth, water, salt and pepper. Bring to a boil, cover and simmer over medium, just until tender, 20 min.
  • STIR in kale and snap peas and cook until wilted, 1 min. Stir in half of the parsley.
  • MAKE 6 small wells in the mixture with a spoon. Crack an egg into each well. Cover and simmer until egg whites are set, 3 to 4 min. Sprinkle with feta and remaining parsley. Serve with hot sauce.

How to poach eggs

Nutrition (per serving)

  • Calories
  • 257,
  • Protein
  • 16 g,
  • Carbohydrates
  • 24 g,
  • Fat
  • 12 g,
  • Fibre
  • 4 g,
  • Sodium
  • 495 mg.
  • Excellent source of
  • vitamin C

Kitchen Tip: Toast cumin seeds in a dry frying pan over medium-low until fragrant, about 2 min. Crush on a flat surface with the bottom of a frying pan or saucepan.

 

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