Green veggies shakshuka recipe is a result of my empty fridge. Waiting for my groceries delivery I had to figure out what to make for breakfast only with couple leftovers I had in my fridge and freezer.

One lonely green bell pepper, some spring greens, couple spring onions. For a change my freezer is full of green veg: couple pieces of chopped spinach, some chard and garden peas I bought to make pea soup. To spice it up a bit: some salty and tangy feta cheese and piece of blue Stilton. Now there’s only light left in my fridge 😉

I understand that’s maybe not everyone cup of tea, and lots of people wouldn’t even touch it with a fork, cause there’s definitely lots of green stuff, but I like it! If you’re not afraid of green food or you’re a giant bunny grab yourself a portion. If my partner said it was good (and he’s definitely afraid of too much green, but there was nothing else to eat) means it’s worth trying. If you like add some more feta or Stilton or if you prefer to stay on a little bit more hot side add splash of chilli sauce or sriracha.

Leafy greens are full of nutritious compounds like chlorophyll, fibre, lutein, zeaxanthin, beta caroten – good for health of your eyes and perfect vision. Folate, vitamin C and A and even more important vitamin K – helps your blood function properly. Leafy greens are also great source of magnesium, which is crucial for healthy and strong body, and need to be supplied every single day. Magnesium helps your muscle and nerve function, it plays a big role in glucose control, helps to regulate calcium and vitamin D levels. In general it’s needed in over 300 reactions in your body every single day. And magnesium is one of the main mineral people are deficient in. If you regularly experience muscle cramps, irregular heartbeat, fatigue or muscle weakness, you might be magnesium deficient. So instead of going to the pharmacy grab a bunch of leafy greens and make yourself giant pan of green shakshuka 🙂

green veggie shakshuka

INGREDIENTS for 2 portions:

• spring greens
• chopped spinach
• chard
• spring onions
• garden peas
• 1 small onion
• 1 green bell pepper
• chopped fresh parsley
• couple fresh basil leaves
• 1 tbsp clarified butter
• 4 eggs
• feta cheese
• blue Stilton
• natural rock salt
• lemon pepper (also coarse pepper will be great)
• 4 small garlic cloves

DIRECTIONS

Wash and prepare all veggies. I had frozen chopped spinach and garden peas, so I just popped it into the pan. Chop spring greens (cutting of the hard stem beforehand), spring onions, chard, bell pepper and fresh parsley. Cut onion in half and then slice lengthwise quite thinly. Peel and slice garlic cloves.

Heat large non stick pan adding butter. When it’s hot toss onion and fry until it gets slightly golden, then add bell pepper and garlic. Fry for 2-3 minutes and add the rest of veggies. Sprinkle with lemon pepper and natural rock salt. Sauté until veggies gets slightly soft. Don’t overcook it, all these veg can be eaten raw, so there’s no need to cook it for long time. Make 4 holes and place an egg in each one. Sprinkle with salt, crumble some feta and blue stilton and cover the pan with a lid. Wait 3-4 minutes and have a look. Egg whites should be set, but yolks still runny.

Garnish with additional parsley and fresh basil leaves and serve. I also sprinkled my portion with pumpkin seeds.