Shakshuka, the iconic North African and Middle Eastern dish, has been winning hearts across the globe with its hearty, flavorful combination of eggs poached in a spiced tomato sauce. This classic dish, traditionally served as a breakfast or brunch, is easy to make and packed with rich, savory flavors. But what if you could add a twist to the traditional shakshuka recipe and make it even more vibrant and nutritious? Enter Shakshuka with Hearty Greens – two unique takes on the dish that introduce greens like Swiss chard, kale, and collard greens into the mix, offering a satisfying and healthy meal option.
Whether you prefer a creamy coconut-based sauce or a vibrant Swiss chard and kale pesto, these hearty shakshuka recipes are perfect for any time of the day. In this article, we’ll explore the origin of shakshuka, dive deep into the ingredients, share step-by-step directions for both recipes, and highlight some variations to give you the flexibility to create the perfect shakshuka dish for your taste buds.
What Is Shakshuka?
Shakshuka is a simple yet flavorful dish consisting of eggs poached in a spicy, tomato-based sauce. The dish is typically served with crusty bread, which is perfect for soaking up the rich, spiced sauce. While shakshuka is often associated with Middle Eastern cuisine, it also has roots in North African cooking. The sauce base usually contains tomatoes, onions, garlic, and various spices such as cumin, paprika, and coriander. The beauty of shakshuka lies in its versatility—this dish can be adjusted to suit your taste, with a variety of ingredients and spices.
In the Shakshuka with Hearty Greens recipes, we elevate this classic dish by adding nutritious leafy greens, transforming it into a filling and vibrant meal. Let’s dive into these delicious green-inspired versions of shakshuka!
The Origin of Shakshuka
Shakshuka is believed to have originated in Tunisia or Libya and was later adopted by many countries in the Middle East. The name “shakshuka” comes from the Arabic word meaning “a mixture,” which is a fitting description of this dish as it is essentially a mixture of eggs, tomatoes, spices, and often other vegetables.
Though shakshuka has humble beginnings, it has evolved into a beloved comfort food across various cultures, particularly in Israel, where it is commonly enjoyed for breakfast or brunch. Its adaptability and rich flavor profile make it a crowd-pleaser, whether served for a family meal or at a brunch gathering.
Shakshuka with Swiss Chard & Kale Pesto: A Green Twist on the Classic
This version of shakshuka features a hearty pesto made with Swiss chard and kale, which adds depth of flavor and a boost of nutrition to the dish. The addition of pine nuts and Parmesan gives the pesto a nutty, savory richness, perfectly complementing the poached eggs and spiced tomato base.
Ingredients for Shakshuka with Swiss Chard & Kale Pesto:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- Salt and pepper to taste
- 4 large eggs
- 1 bunch Swiss chard, stems removed, leaves chopped
- 1 bunch kale, stems removed, leaves chopped
- 1/4 cup toasted pine nuts
- 1/4 cup grated Parmesan
- 2 tbsp olive oil (for pesto)
- 1 tbsp lemon juice
- Fresh cilantro, for garnish
Step-by-Step Directions for Shakshuka with Swiss Chard & Kale Pesto
- Prepare the pesto: In a food processor, combine the Swiss chard, kale, pine nuts, Parmesan, olive oil, and lemon juice. Blend until smooth. Taste and adjust the salt and pepper as needed.
- Make the shakshuka base: Heat olive oil in a large skillet over medium heat. Add onions and red bell pepper, cooking until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the crushed tomatoes, tomato paste, cumin, paprika, coriander, salt, and pepper. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the greens: Stir in half of the kale and Swiss chard pesto into the sauce, mixing to combine. Let it cook for 5 more minutes to allow the greens to soften and meld into the sauce.
- Poach the eggs: Create small wells in the sauce and crack the eggs into each well. Cover the skillet and cook for 5-8 minutes, depending on how runny you want the eggs.
- Finish: Drizzle the remaining pesto over the shakshuka, garnish with fresh cilantro, and serve immediately with crusty bread.
Shakshuka with Collard Greens & Coconut Cream: A Creamy, Earthy Delight
If you’re in the mood for something creamy and rich, try this version of shakshuka with collard greens and coconut cream. The coconut cream adds a velvety texture to the sauce, while the earthy collard greens give the dish a satisfying heartiness. The combination of turmeric, cumin, and chili flakes adds a fragrant, slightly spicy kick to the dish.
Ingredients for Shakshuka with Collard Greens & Coconut Cream:
- 2 tbsp coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp chili flakes (adjust for spice preference)
- 1 can (400g) diced tomatoes
- 1/2 cup coconut cream (or coconut milk for a lighter version)
- 1 bunch collard greens, ribs removed, chopped
- 1/2 cup vegetable broth
- 4 large eggs
- 1 tbsp lemon zest
- Salt and pepper to taste
- Fresh parsley, for garnish
- Crusty bread or flatbread, for serving
Step-by-Step Directions for Shakshuka with Collard Greens & Coconut Cream
- Prepare the sauce base: Heat coconut oil in a large skillet over medium heat. Add onions and garlic, sautéing for about 5 minutes until softened. Add the turmeric, cumin, and chili flakes, cooking for another minute until fragrant.
- Add tomatoes & collard greens: Stir in the diced tomatoes, coconut cream, and vegetable broth. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly. Add the collard greens and cook for an additional 5 minutes, until tender but still vibrant.
- Poach the eggs: Create small wells in the mixture and crack the eggs into the wells. Cover the skillet and cook for 5-7 minutes, or until the eggs reach your desired level of doneness.
- Garnish & serve: Once the eggs are cooked, sprinkle lemon zest, season with salt and pepper, and garnish with fresh parsley. Serve with crusty bread or flatbread to soak up the flavorful sauce.
Variations of Shakshuka with Hearty Greens
Both shakshuka recipes above can be adapted in a variety of ways to suit your preferences. Here are some ideas for variations:
- Greens Swap: Feel free to substitute Swiss chard, kale, or collard greens with other hearty greens like spinach, mustard greens, or arugula. Each green brings its own flavor and texture, so feel free to experiment.
- Spice Level: If you enjoy extra heat, you can add more chili flakes or even fresh chopped chilies. Alternatively, reduce the heat for a milder version by skipping the chili flakes.
- Vegan Version: For a vegan twist, skip the eggs and add tofu or chickpeas for protein. You can also use a dairy-free cheese alternative in the pesto.
- Sauce Variations: Experiment with different types of creamy bases, such as cashew cream or almond milk, if you want a non-coconut alternative.
Frequently Asked Questions (FAQs) About Shakshuka with Hearty Greens
Can I make shakshuka with greens ahead of time?
Yes, shakshuka can be prepared in advance. You can make the sauce and greens base ahead of time and store it in the fridge for up to 2 days. When ready to serve, simply reheat the sauce, create wells for the eggs, and poach them just before serving.
Can I use other types of greens in shakshuka?
Absolutely! While Swiss chard, kale, and collard greens work wonderfully, you can substitute with other leafy greens such as spinach, mustard greens, or even arugula for a different flavor profile.
Is shakshuka suitable for a vegetarian or vegan diet?
Traditional shakshuka is vegetarian, as it uses eggs and vegetables, but you can easily adapt it to a vegan diet by omitting the eggs and adding a plant-based protein, such as tofu or chickpeas.
Can I use fresh tomatoes instead of canned tomatoes?
Yes, fresh tomatoes can be used in place of canned tomatoes. However, you may need to cook them for a little longer to get the same thick, rich sauce consistency that canned tomatoes provide.
Conclusion
Shakshuka with Hearty Greens is a delightful way to elevate a traditional dish into a nutritious, flavor-packed meal. Whether you choose the vibrant Swiss chard and kale pesto version or the creamy, rich collard greens with coconut cream, both recipes offer a unique twist on the classic shakshuka. These dishes are perfect for brunch, lunch, or dinner, and they’re sure to become a favorite in your cooking repertoire. Add your own variations and enjoy the endless possibilities of this versatile, hearty meal!
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Shakshuka with Hearty Greens: A Fresh and Flavorful Twist on a Classic Dish
- Total Time: 30 minutes
- Diet: Vegetarian
Description
Shakshuka is a simple yet flavorful dish consisting of eggs poached in a spicy, tomato-based sauce. The dish is typically served with crusty bread, which is perfect for soaking up the rich, spiced sauce. While shakshuka is often associated with Middle Eastern cuisine, it also has roots in North African cooking. The sauce base usually contains tomatoes, onions, garlic, and various spices such as cumin, paprika, and coriander. The beauty of shakshuka lies in its versatility—this dish can be adjusted to suit your taste, with a variety of ingredients and spices.
Ingredients
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1 tbsp olive oil
-
1 medium onion, finely chopped
-
1 red bell pepper, diced
-
2 cloves garlic, minced
-
1 can (400g) crushed tomatoes
-
1 tbsp tomato paste
-
1 tsp ground cumin
-
1 tsp smoked paprika
-
1/2 tsp ground coriander
-
Salt and pepper to taste
-
4 large eggs
-
1 bunch Swiss chard, stems removed, leaves chopped
-
1 bunch kale, stems removed, leaves chopped
-
1/4 cup toasted pine nuts
-
1/4 cup grated Parmesan
-
2 tbsp olive oil (for pesto)
-
1 tbsp lemon juice
-
Fresh cilantro, for garnish
Instructions
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Prepare the pesto: In a food processor, combine the Swiss chard, kale, pine nuts, Parmesan, olive oil, and lemon juice. Blend until smooth. Taste and adjust the salt and pepper as needed.
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Make the shakshuka base: Heat olive oil in a large skillet over medium heat. Add onions and red bell pepper, cooking until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
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Stir in the crushed tomatoes, tomato paste, cumin, paprika, coriander, salt, and pepper. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
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Add the greens: Stir in half of the kale and Swiss chard pesto into the sauce, mixing to combine. Let it cook for 5 more minutes to allow the greens to soften and meld into the sauce.
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Poach the eggs: Create small wells in the sauce and crack the eggs into each well. Cover the skillet and cook for 5-8 minutes, depending on how runny you want the eggs.
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Finish: Drizzle the remaining pesto over the shakshuka, garnish with fresh cilantro, and serve immediately with crusty bread.
Notes
Feel free to customize this dish with your favorite greens—kale, spinach, or Swiss chard all work beautifully. For extra richness, crumble in some feta or top with a dollop of yogurt. Serve with warm crusty bread or pita to soak up the delicious sauce. This shakshuka is as comforting as it is versatile—perfect for breakfast, brunch, or a light dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Middle Eastern
Keywords: Shakshuka with Hearty Greens
