Green shakshuka

Category: Vegetable and fruit dishes
Kitchen: Jewish
Green shakshuka

Ingredients

olive or vegetable oil 2 tbsp. l.
bulb onions 1 PC.
garlic (cloves) 2-3 pcs.
chard 2 cups
spinach 1 cup
cabbage leaves Kale (Kale) * 6 pcs.
water 4 tbsp. l.
egg 4 things.
salt and black pepper taste

Cooking method

  • Rinse under running water and pat dry kale, Swiss chard and spinach leaves. Cut into thin strips.
  • Heat oil in a d = 20 cm frying pan and add chopped onion and garlic, cook for less than a minute. Add cabbage, cook 3-5 minutes. Then add the chard, spinach and water, season with salt and pepper, cover the pan and cook for another 5 minutes.
  • Remove the lid and add the broken eggs. Cover and cook until eggs are cooked through. When serving, sprinkle the shakshuka with herbs or paprika.
  • * You can add any greens you like, such as chives, parsley, basil, or mustard. I replaced kale with mizuna. A good addition would be mozzarella or feta cheese.

The dish is designed for

Serves 4.

Note

On prescription F. Glazer... Thanks to the author!
Summer version of a traditional dish, which is suitable not only for breakfast, but also for lunch.
It is interesting that in Turkish cuisine there is a similar recipe, in one version - chard is pre-blanched for 1 minute, in the second - yogurt is added during cooking.

Svetlenki
Hello! I want to say thank you for the recipe that inspired me to have a delicious healthy breakfast.

The greens included green onions and spinach - I fried them on cast iron, as soon as they sweated, I drove in eggs and next to them I put two halves of a tomato, cut down. The fire is minimal, the last minute is under the cover. The husband was delighted

Thank you again
Corsica
Hello!
Sveta, great cooking option and thanks for the tip!

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