Green Shakshuka Recipe With Feta

This Green Shakshuka Recipe With Feta is one of my favorites. I like using spinach in most of my meals, especially this one because it adds such a wonderful flavor and color to the dish. First, prepare the lentils and drain them, then wash them very well and dry them in the sun. When they are very dry, break up the lentil chunks and set them aside. Now, you have the spinach which is the base of this recipe and which you will be adding the tomatoes and the Feta sauce to.


Green Shakshuka Recipe With Feta

In your hand, mix together some olive oil and the grated parmesan cheese. Once you have done that, heat some more olive oil in your frying pan and when it is very hot, add the cooked spinach to it. Stir to combine and cook for about two minutes until the greens are soft. Then turn off the stove and let your lentils cook in their own way so that they do not overcook.

In your mixing bowl, add about two tablespoons of the Feta sauce and some salt to bring out the flavor. You can determine how much you need based on what type of green you are using. In this case, you would need more than three tablespoons. Once that is done, break up the eggs into smaller pieces and start to beat them until they look like froth. Once you have beaten the egg whites to the consistency of soft paste, you can pour that into the vegetable mixture and stir that until you get the mixture to come out of the eggs. You will then spoon that over the green beans and gently mix everything together until all of the ingredients are evenly combined.

In order to make the whole recipe a little more interesting, you can sprinkle some chili powder, oregano, cayenne pepper flakes, cumin seeds or annatto onto the eggs so that it becomes more authentic. Then, take the skillet and heat it up so that both sides are properly cooked and the sauce is at the middle. If the edges are uncooked, you can put them in a zip lock bag and pop them into the freezer for later use. Once both the eggs and the green pepper flakes are done, simply mix them together until they are completely smooth and creamy. You can now serve your Green Shakshuka Recipe With Feta and enjoy your first meal as a family.

If you do not care too much for eggs, you can substitute that for the cheese in your Green Shakshuka Recipe with Feta. For starters, you can bake an English muffin or some flat bread. Next, take your Vegetarian Shakshuka and heat it over a low heat so that both the insides are fully cooked and the cheese is at the center. Then, remove the feta from its package and break it into tiny pieces and spread them all over the inside of the loaf of bread.

In addition to the cheese, you will want to include the onions and bell pepper. Begin by lighting your frying pan or skillet (we like to keep the cast iron skillet we use on our buffet table.) Add the onions and peppers and cook them down until they are soft and translucent. Then, add your Green Shakshuka and saute it until it is almost burning. Add your garlic powder, rosemary, thyme and basil leaves and let your skillet heat up for a few minutes.

When it is almost burning, add your chopped kale and continue to stir fry it until it becomes translucent. Then, take your pepper and cut it into thin slices. Place these thin slices on top of your green bell pepper mixture and cover it all with your green powder. Turn your oven on to medium-high heat and place the pouch of feta inside.

Cover and bake it in the preheated oven for about an hour or until the green is soft and opaque. While the recipe is cooking, take your parsley and dill, and stir fry them in a bowl with about two tablespoons of olive oil. Once this is done, add your kale and bell pepper mixture and cover it up for about ten minutes. Uncover, and your meal is ready!

Green Shakshuka Recipe With FetaPin
Green Shakshuka Recipe With Feta


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until soft and translucent but not browned, 7 to 8 minutes. Add chard and spinach, a few handfuls at a time, and cook, stirring often, until wilted, about 5 minutes. Add wine, jalapeño (or serrano), garlic, salt and pepper; cook, stirring occasionally, until the wine is absorbed and the garlic softens, 2 to 4 minutes. Add broth and butter; cook, stirring, until the butter is melted and some of the liquid is absorbed, 1 to 2 minutes.

  • Crack eggs over the vegetables. Cover and cook over medium-low heat until the whites are set, 3 to 5 minutes. Remove from heat and sprinkle with cheese; cover and let stand for 2 minutes before serving.

Nutrition Facts


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