How To Make Green Shakshuka with Harissa & Crispy Shallots
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 tablespoons olive oil
- 4 shallots, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon harissa paste
- 4 cups packed baby spinach
- 1 cup packed fresh cilantro
- 1 cup packed fresh parsley
- 1 cup packed fresh mint
- 1 jalapeno pepper, seeded and minced
- 4 large eggs
- Salt and pepper, to taste
Instructions
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Heat the olive oil in a large skillet over medium heat. Add the sliced shallots and cook until crispy and golden brown, about 8-10 minutes. Remove the shallots from the skillet and set aside.
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In the same skillet, add the minced garlic, cumin, smoked paprika, and harissa paste. Cook for 1-2 minutes until fragrant.
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Add the baby spinach, cilantro, parsley, mint, and jalapeno pepper to the skillet. Cook until the greens have wilted, about 3-4 minutes.
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Make four wells in the mixture and crack an egg into each well. Season with salt and pepper.
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Cover the skillet and cook for 5-8 minutes, or until the eggs are cooked to your liking.
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Remove from heat and sprinkle the crispy shallots on top.
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Serve the green shakshuka with warm bread or pita.
Nutrition
- Calories : 209kcal
- Total Fat : 13g
- Saturated Fat : 3g
- Cholesterol : 186mg
- Sodium : 265mg
- Total Carbohydrates : 17g
- Dietary Fiber : 5g
- Sugar : 3g
- Protein : 11g
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