Spring vegetable shakshuka puts a healthy green spin on the traditional shakshuka recipe. It’s an easy, one-pan dish filled with spring vegetables, and poached eggs. This green shakshuka is a hearty, nutrient-packed meal that can be enjoyed at any time of day.
The great thing about a shakshuka is it’s versatility. Similar to how you can toss most ingredients from your fridge into a frittata, the same can be said for a shakshuka.
Spring vegetable shakshuka ingredients
Traditionally, a shakshuka is a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs, garnished with freshly chopped herbs.
But for this green shakshuka, I’ll be replacing the tomato sauce with an abundance of spring vegetables. Here’s what you’ll need.
- Vegetables: onions, garlic, broccoli, courgette (zucchini), green beans, edamame, and garden peas.
- Eggs: 4 large free-range eggs which add protein to the meal.
- Vegetable broth: Just a splash for added goodness and to help create sauciness.
- Spices: Ground coriander for its mild, lemony flavour.
- Herbs and salad leaves: Coriander (cilantro) and rocket (arugula) for garnishing and that little extra pop of green.
How to make spring vegetable shakshuka
Whip out your cast iron for this one-pan meal, and let’s get cooking.:
- Sauté the onion in a frying pan for about 2-3 minutes. Then add the garlic, coriander, salt and pepper and cook for 1-2 minutes, or until fragrant.
- Add the green vegetables and vegetable stock, stir until well combined and cook for 2-3 minutes, stirring frequently.
- Use the back of a spoon to create 4 wells in the mixture. Crack an egg into each well, cover and cook for 5-6 minutes, or until the eggs are done to your liking.
- Divide between serving bowls and sprinkle with coriander to serve.
More egg-based breakfast recipes to try
- Breakfast egg muffins
- Green goddess omelette
- Sweet breakfast omelette
- Rainbow abundance bowl
I hope you enjoy this spring vegetable shakshuka recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Spring vegetable shakshuka
- 1 tbsp extra virgin olive oil
- 1 onion finely diced
- 2 garlic cloves crushed
- ½ tsp ground coriander
- ½ tsp sea salt
- ¼ tsp cracked black pepper
- 2 tbsp frozen broad beans, edamame bean & pea mix
- 1 tbsp frozen fine green beans
- 1 courgette (zucchini) grated
- 2 tenderstem broccoli stems trimmed and sliced lengthways
- 80 ml vegetable stock
- 4 large free-range eggs
- 2 tbsp roughly chopped coriander leaves to serve
- 1 handful of rocket (arugula) leaves to serve
- Heat the oil in a medium frying pan over a medium heat. Add the onions and gently sauté for 2-3 minutes, or until beginning to soften. Add the garlic, ground coriander, salt and pepper and sauté for 1-2 minutes, or until fragrant.
- Add the bean and pea mix, green beans, courgette, broccoli, and vegetable stock, stir until well combined and cook for 2-3 minutes.
- Use the back of a spoon to create 4 wells in the mixture; crack an egg into each well, cover and cook for 5-6 minutes, or until the eggs are done to your liking. Divide between serving plates and sprinkle with fresh coriander and rocket to serve.