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
Ingredients
- 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
Instructions
- Heat oil in a pan over medium heat. Add garlic and onion, cook for 2 minutes.
- Add courgette, fennel, peas, and edamame beans. Stir to combine. Cover with a lid and let cook for 5 minutes, or until softened.
- Make small wells in the veggie mixture. Crack eggs into wells, cover with lid and let cook until eggs are cooked to your liking.
- Sprinkle with mint, lemon zest and salt, to taste.
#eggs #grainfree #paleo