Diets
[x] Flexitarian + Omnivore
[x] Vegetarian + Pescatarian
[O] Gluten free
[x] Vegan: use egg replacement
[x] Weight Maintenance
[O] Keto: Low carb, add 2 eggs
[x] Mediterranean
[O] Lectin Avoidance: egg, cheese
[O] Oxalate Avoidance: spinach
[x] Purine Avoidance
[x] Food Allergies EGGS

Green Shakshuka

A green, egg bake full of herby and Greek flavors.

5 from 1 vote

Print Pin

Course: Breakfast

Cuisine: Greek, Tunisia

Keyword: Egg and Meat breakfast, egg breakfast, egg casserole, Green Shakshuka, Shakshuka

Servings:

Calories: 207kcal

Author: Patty

Ingredients

Veggies Prep

1 T oil
1 Leek (large or two small ones) halved, then sliced into threes for chopping
10 oz Frozen Spinach
3 Minced garlic
2 bunches Swiss Chard chopped leaves and stems (keep seperate)
4 chopped celery stalks
1 Lemon juiced
2 t dried red pepper flakes
1 T Fresh oregano
2 t ground cumin
2 t dried coriander
1 Preserved Lemons finely chopped
1/2 C Chopped dill
1/2 C Chopped mint
salt and pepper
1 C crumbled feta cheese
6 eggs

Instructions

Mise en Place

First wash hands, veggies, and herbs. Take the frozen spinach out of the freezer and put in a bowl to defrost on the counter while working. Bring all the other ingredients to your workstation and set oven to 375F. Get out a large pot with lid and a casserole dish.

Prep Veggies + Herbs

Leeks: Cut off the tip of the green tops and the root bottom for compost. Slice the leek in half and clean in the sink with a colander in place to catch food. Wash thoroughly since dirt is everywhere between the leaves of the leek, especially toward the root side. Once clean, chop the whole leak, white and green parts and put in a bowl.
Chard: Wash the chard very well in the sink. Chop off the very end of the stem and compost. Tear the leaves off the stem and then chop them and place in a bowl. Then chop the stems and place in the same bowl on top of the leaves. (We will cook the stems a bit longer, but no need to dirty once more bowl.)
Spinach: The spinach should be defrosting. No need to do anything for even if a bit frozen we will use that water in the cooking process.
Garlic: Mince the garlic. Celery: Chop the celery stalk and any leaves. Lemon: Juice half or one lemon (you want ~2-3T juice).
Herb Bowl: Add chopped dill and mint leaves, diced oregano leaves, and mix in ground cumin and coriander along with red pepper flakes. Once well combined, integrate finely chopped preserved lemons and some kosher salt and lemon pepper. At the very end add crumbled feta and mix well.

Pre Cook Veggies

Add the oil to a soup pot (you need a large pot since the chard and other ingredients take ups lots of space, at least until they wilt). Sauté the leeks until they have become a bit translucent. Add the garlic and cook until aromatic, Then, add the chard stems. Stir and integrate the veggies.
Change the heat to a medium simmer, Then add the frozen spinach and stir to help the water seep from the frozen spinach into the pot. Once that has occurred, add the lemon juice and chard leaves. Put a lid on the pot and let it braise/steam.

Casserole

Pour all the cooked veggies and any remaining liquid into the casserole dish. Spread around so there is an even layer of green goodness.
Then pour the Herb Bowl on to and spread it around so it is on everything.
Using a spoon, make six wells into the greens and add one large egg into each well. Sprinkle a bit of salt and pepper on each egg. Then put the casserole dish into the oven to cook for ~30-45 minutes, until the eggs are done to the consistency you prefer.
Pull from the oven when done and divide the dish up into four servings making sure all the greens are distributed.

Notes

This is a Tunisian poached egg dish, traditionally cooked in a cast iron pan so you can go from the stove top to oven. It is popular in Mediterranean and Middle Eastern regions as well. I have recipes for several variations but note that my dishes are not traditional as I mix up the flavors and herbs to suit my palate.

I like to serve this with a chickpea-based flat bread. Also this dish would look great with halved cherry tomatoes.

Variation in color: I sometimes use all green-white chard or rainbow chard so there is some variation.

Cheese variation: Sometimes I mix parmigiano reggiano in with the feta.

To make this dish more Greek, add sun dried tomatoes and some olives.

Nutrition