Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, green shakshuka. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

By Sophie Godwin - Cookery writer. Magazine subscription - choose a brand-new cookbook when you subscribe. Treat yourself to a shakshuka with a difference. Mix up your favourite greens, eggs and flatbreads to serve with this healthy weekend.

Green Shakshuka is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Green Shakshuka is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have green shakshuka using 11 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Green Shakshuka:

1. Make ready 2 tbsp Olive oil
2. Make ready 1 Onion
3. Prepare 1 Fennel
4. Prepare 1 Jalapeno
5. Prepare 2 cloves Garlic
6. Make ready Handful Spinach or kale
7. Prepare 10 g Cilantro
8. Make ready 10 g Dill
9. Take 10 g Parsley
10. Prepare 4 Eggs
11. Get 150 g Feta cheese

Shakshuka is a Middle Eastern and Mediterranean dish of eggs poached in a sauce with spices, served for breakfast, brunch, or even sometimes lunch. Although the most common version includes tomatoes and peppers in the sauce, vibrant green versions are also popular. Cook the leeks and garlic until soft, then add the cumin seeds. Season, then make holes for as many eggs as you want and crack an egg into each space.

Instructions to make Green Shakshuka:

1. Sauté the vegetables. Heat oil in a large skillet, then sauté onion, fennel, jalapeño, and garlic. - - Flavor with spices. Season with Aleppo pepper, Za’atar, and ground cumin. - - Add vegetables. To the pan, add chopped Swiss chard and fresh herbs (cilantro, dill, parsley), then season with Kosher salt and black pepper. - - Pour in stock. Add stock (or water), then cover the pan and allow the greens to cook down for a few minutes. - - Stir in cheese. Add and stir in crumbled feta cheese.
2. Add eggs. Make wells for the eggs, then carefully crack one into each. Season the eggs with Kosher salt and pepper. - - Bake the shakshuka. Transfer the skillet to a preheated oven, then bake for 5-7 minutes, or until whites are just set and egg yolks are still runny. - - Finish the shakshuka and serve

Cook the leeks and garlic until soft, then add the cumin seeds. Season, then make holes for as many eggs as you want and crack an egg into each space. Keep cooking gently on the hob until the eggs are done how you. Traditional shakshuka originally came from North Africa–Tunisia to be more specific–and as I mentioned earlier, it is basically eggs poached in a tasty mixture of tomatoes and bell peppers with onions and a few warm spices. The word shakshuka, rooted in Arabic means shaken together or mixed, which is the perfect way to describe this dynamic mixture.

So that is going to wrap this up with this special food green shakshuka recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!