• Micah

Green Machine Shakshuka

Shakshuka dishes are popular for a reason- they're super easy to make and the possibilities are ENDLESS. Shakshuka comes in many shapes and sizes, which doesn't come as a surprise when you find out that the name itself comes from the Arabic word for "mixture."

Most Shakshuka recipes require a hearty combination of eggs, tomatoes, and the best spices the Middle East and North Africa has to offer, which is why most people tend to think of it as a healthy meal. The ever-tempting option to top it up with tons of cheese makes it sound even more delicious!

But like I said, the possibilities are endless. I came up with a healthy, grain-free, and paleo-friendly Shakshuka recipe with all the pleasure and none of the guilt.

A new take on a classic middle eastern brunch dish. Packed with green veggies and fresh mint, this dish is perfect for any time of day. Eggs are gently cooked in a bed of green goodness, you'll wonder why you took so long to try this one out.


Green Machine Shakshuka

Total time: 40 min

Servings: 2 servings


  • 1 tbsp olive oil

  • 1 clove garlic chopped

  • 1/4 cup spring onion (green onion) chopped

  • 1 courgette spiralled, or thinly sliced

  • 1 bulb fennel thinly sliced

  • 1/2 cup sugar snap peas cut in half, diagonally

  • 1/4 cup shelled edamame beans

  • 4 eggs

  • 2 tbsp fresh mint chopped

  • 1 lemon zested


  1. Heat oil in a pan over medium heat. Add garlic and onion, cook for 2 minutes.

  2. Add courgette, fennel, peas, and edamame beans. Stir to combine. Cover with a lid and let cook for 5 minutes, or until softened.

  3. Make small wells in the veggie mixture. Crack eggs into wells, cover with lid and let cook until eggs are cooked to your liking.

  4. Sprinkle with mint, lemon zest and salt, to taste.

#eggs #grainfree #paleo

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