Do you love Shakshuka eggs? Then what about green shakshuka! look no further hunni this green shakshuka recipe will lower your food waste, taste amazing and have all your mates begging you to throw brunch at your home.
Did you know that the most common cause of household food waste is produce that has been left in the fridge too long? I’m sure you like me have bought that kale you intended to eat or that spinach that is now gotten soggy because you didn’t use it in your smoothies or whatever you intended to use it for.
The most common produce in the fridge to be chucked out is the leafy greens which is a shame because they are so good for you! and there is an abundance of ways they can be used!
On average, each victorian household (where I live in Australia) wastes $2136 of food each year. That’s mental imagine what else you could have spent that money on!
The next time you look in your fridge and you’ve got some sad looking greens, don’t throw them out! instead, make this green shakshuka! Shakshuka is one of our favourite brunch recipes it also makes an amazing breakfast for dinner contender. We all love breakfast for dinner, don’t deny it hunni!
This green shakshuka recipe is delicious. My housemate even told me it’s so good that it should be served in a café. That’s how we do in the babe street kitchen bringing café quality meals to your home. However, in saying that nothing can beat grace (my fav café in Melbourne now closed ☹) shakshuka it was the best ever.
Green Shakshuka Ingredients
The best thing about this recipe is you can mix and match the ingredients to what you have leftover in the fridge and needs to be used before getting the boot.
There are some necessities of course like you do need greens to make this green shakshuka recipe. It’s kinda in the name..
We use:
- Spinach and kale as our leafy greens, as we always have these in our fridge. Sometimes I use silverbeet (collards) when we have an abundance growing in our garden like last winter.
- Green vegetables – we used broccoli as it’s a great opportunity to use leftover broccoli or the broccoli stem! Don’t throw away your broccoli stems! use them they taste just like broccoli and are super nutritious.
- Herbs spices – My go-to for this recipe are ginger, turmeric, chilli, parsley and basil. We have a herb garden that pumps out herbs for us which is AMAZING! However, dried would work just as well.
- And of course, eggs! When buying eggs always by the free range and check how many chickens per hectare. The lower the number the better. If you can buy from a local farmer where you know exactly how the chickens are raised that’s the ultimate.
Spice it up and make it fancy by toasting pumpkins seeds and sprinkling chilli flakes and extra herbs over the top. You can never go wrong with extra errrbbss.
How to make the best green shakshuka
To make this green shakshuka recipe it’s pretty easy hunni, and can be made in under 30 minutes. AMAZING RIGHT!
First, you need to blanch your greens in some hot water and then transfer them to ice-cold water to stop them from cooking. I then blitz them I definitely recommend blitzing them but if you don’t have blitzer of some kind then you can skip this part.
Dice up your onion, garlic, ginger and turmeric if using fresh if not powder is all good. Chuck it in a pan with some oil and sauté. Add in your broccoli and let it all cook in the pan for a moment.
The next step is to pour in the green puree you made earlier. Give it a swirl around in the pan and then add in some salt, pepper, chilli flakes and herbs. Let simmer for 5 minutes before adding in the eggs.
Add in the eggs either 4 -8 depending on how many you’re cooking for and how many eggs each person wants. If you have a big enough pan, you can easily fit 8 eggs though we tend to do 4 as I predominately cook for two people, we eat a LOT of food like the same portions you would give to 4 people. My mate would eat the whole thing himself!
Toast your bread, toast your seeds if you’re doing that. Once the eggs are cooked wallah. Serve and enjoy.
Tips and Tricks
My number one top tip for success with the eggs is to crack the eggs in a mug or glass and then pour them into the holes you’ve created with a spoon. By cracking the eggs into a cup, you can control more where they pour and prevent any shell from landing in the green base. Trust me hunni no one wants shell in their food.
The second top tip put a lid over the top of the pan when cooking on the stovetop, so the eggs cook more evenly.
Third top tip crush the eggshells up and add them to your compost or sprinkle them around plants to stop pesky bugs from eating them to make this dish a no waste meal.
The next time you have some sad looking veggies in your fridge don’t put them in the trash, turn them into some tasty food! Your body, your tastebuds and the planet will love you.
Made this shakshuka and loved it? why not try a Mexican inspired shakshuka recipe get it here.
Hope you enjoy hunni bees, let me know how it goes! and most of all keep on cooking and grooving good looking.
Love Char
x
Low waste green shakshuka
Low waste green shakshuka, the perfect way to use up any leftover greens you got hanging around in the fridge. Delicious, cafe-quality food in your own home.
- 3 cups green leaves (we use spinach & kale)
- 1 small onion
- 4 cloves garlic
- 3 chillies
- 1 tbsp ginger (fresh or powder)
- 1 tbsp turmeric (fresh or powder)
- 1 small broccoli + stem
- 4 eggs
- 2 tbsp parsley
- 2 tbsp basil
- salt & pepper
Optional toppings
- 1/4 cup pumpkin seeds (toasted)
- fresh parsley
- chilli flakes (to taste)
Blanch the greens in boiling water for a few minutes. You just want them to be soft, once cooked place them into an ice bath to stop the cooking process. Blitz the greens in a blender pureed. you may need to add a little bit of water depending on your blender.
Dice up your onion, garlic, ginger and turmeric if using fresh place in a pan with some olive oil and sautee on a medium heat for 5 minutes. If not using fresh add in your powder turmeric and ginger now along with the diced up broccoli florets and stem. Cook for another 5 minutes.
Pour in your pureed greens stir all together add in your herbs and chilli and let cook for further 5 minutes. Create pockets to place the eggs with the back of a large spoon. Crack the eggs into a cup before pouring them into the pockets to make it easier and more controlled. Place a lid over the top and simmer on a low heat for 5 – 10 minutes.
if using toast your pumpkin seeds in a pan without any oil for a couple of minutes while waiting for the eggs to cook. Remember to check the eggs I like mine runny therefore I take them off the heat as soon as the white is cooked and the yolk is a light pinky colour. If you prefer hard yolk allow to cook a little longer.
Serve on toasted sourdough, topped with pumpkin seeds, fresh parsley and chilli flakes. Wollah so bloody tasty.
- If you don’t have spinach or kale you could use silverbeet or just spinach as spinach tends to be the main leaf people have sitting in their fridge.
- You could use zucchini or asparagus or peas in this recipe. The idea is to use what you have leftover in your fridge.
- Keep your broccoli stems if you use them in another recipe and chop them up to use in this recipe.
- For a hard yolk cook longer, cook more towards the 10-minute mark and for a softer yolk cook 5-7 minutes.
- If you’re not a spice fan omit the chillies.
