Shakshuka: Eggs and greens - vegetarian
Shakshuka: Eggs and greens - vegetarian

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, shakshuka: eggs and greens - vegetarian. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Leading Brands, Great Deals, Fast Delivery & Free Returns! Free UK Delivery on Eligible Orders Shakshuka: Eggs and greens - vegetarian I love shakshuka and this version uses greens rather than tomatoes as the bed for the eggs. Perfect for brunch. #vegetarian #breakfast #brunch #healthybreakfast I forgot to take a photo of the finished dish.

Shakshuka: Eggs and greens - vegetarian is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Shakshuka: Eggs and greens - vegetarian is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook shakshuka: eggs and greens - vegetarian using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Shakshuka: Eggs and greens - vegetarian:
  1. Prepare 2 tbsp olive oil
  2. Get 1 leek, chopped
  3. Make ready 1 bunch rainbow chard - or regular chard or spinach
  4. Take Small bunch of parsley, roughly chopped
  5. Make ready Small bunch of mint, roughly chopped
  6. Take 2 cloves garlic, peeled and crushed
  7. Get 2 eggs
  8. Make ready sumac if you have it
  9. Get salt and pepper

Add the leek and sauté til softened. Tear the chard/ spinach roughly and add to the pan. Add the herbs til they wilt slightly. Make two holes in the mix. (A hole per egg.) And crack an egg into.

Instructions to make Shakshuka: Eggs and greens - vegetarian:
  1. Heat the oil on a medium-low heat in a large flat pan. (The pan needs to have a lid for later.)
  2. Add the leek and sauté til softened.
  3. Tear the chard/ spinach roughly and add to the pan. Let it wilt down.
  4. Add the herbs til they wilt slightly.
  5. Add the garlic and season.
  6. Make two holes in the mix. (A hole per egg.) And crack an egg into each hole. Cover and cook for 3-4 minutes. The egg whites need to be set and the yolks still soft.
  7. When it’s ready, sprinkle with sumac and serve on its own or with some sourdough. Enjoy 😋

Shakshuka (also spelled Shakshouka or Chakchouka) is a savory dish of eggs poached in a flavorful smoky and spicy tomato sauce. This tomato-based stew is popular in Middle Eastern regions, in North Africa and it's a staple dish in Israel. You can have it for breakfast, lunch or dinner. The good doctor's vegan version includes mushrooms, eggplant, and comes with a side of pickles. As for how Shavit eats her shakshuka at home, she favors poaching raw creamed corn that resembles.

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