Yesterday I posted the recipe for my Red Shakshuka (Poached Eggs in Tomato Sauce). And as promised, I’m sharing another variation with you today: Green Shakshuka! It’s a quick and super tasty dish that also fits in perfectly with Phase 1 of the Sugar-Free Challenge! :-)

(P.S. There’s also a Beetroot Shakshuka now, too :-). 

Feel free to get creative with your green veggies here – next time I’m planning on adding artichokes, which I fell in love with on my last trip to the USA. ;-)

Green Shakshuka (Poached Eggs with Spring Vegetables)

Rezept drucken
Rezept drucken
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time
  • 125 g spinach
  • 50 g broccoli
  • 20 g Zucchini
  • 2 spring onions
  • 1 tbsp olive oil*
  • 2 eggs
  • salt*
  • pepper*
  • 1/2 tsp nutmeg*
  • 1/2 bunch flat-leaf parsley
  1. Wash all veggies. Spin or pat dry spinach, cut broccoli into florets, and chop zucchini. Remove and discard ends from scallions and slice middle section into thin rings.
  2. Steam or boil broccoli for about 10 minutes.
  3. Heat olive oil in a pan. Add spring onions, zucchini, and spinach and sauté for 2–3 minutes. Season with salt, pepper, and nutmeg. Finely chop cooked broccoli and add to pan.
  4. Create two openings in the veggies and add the eggs. Place a lid over the pan and let eggs cook for 4–5 minutes.
  5. Wash parsley, pat dry, and finely chop. Garnish poached eggs with parsley and serve.
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