Green Shakshuka
This spring Green Shakshuka is a fresh, veggie-packed twist on the classic egg dish which is perfect to enjoy with crusty bread! Great for a leisurely brunch, lunch or a simple, nutritious dinner.
Foto: SkinnytasteIngredients
- 1 tablespoon olive oil (divided)
- 2 heaping cups mixed mushrooms (chopped*)
- 1 teaspoon salt (divided)
- 1 cup leek (white part only chopped (from 3 medium))
- 1 cup asparagus (bottoms trimmed, chopped)
- 1 cup peas (blanched (see notes))
- 1 cup vegetable broth
- 6 eggs
- 3 tablespoons feta (crumbled)
- Za’atar or black pepper
Steps
Heat half of the oil In a large skillet over medium heat, add mushrooms and ¼ teaspoon of salt. Cook mushrooms for 7-10 minutes, stirring every 2 minutes to allow the edges to evenly caramelize. Remove from the pan.
Add the remaining oil, leeks and ¼ teaspoon of salt to the same pan and cook until aromatic, about 3 minutes.
Add asparagus, mix to combine and cover to steam, 4-5 mins.
While asparagus steams, blend peas, veggie broth and ¼ teaspoon salt in a high speed blender until smooth.
Return mushrooms to pan, add pea broth & stir to combine. Allow the broth to slightly reduce.
Make 6 holes and gently drop in the eggs, keeping the yolks intact; sprinkle eggs with remaining ¼ teaspoon of salt.
Cover and simmer on medium-low, 5 to 6 minutes, or until the egg whites are cooked through and no longer runny.
Remove from the heat; top with feta and a sprinkle of za’atar.
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