Green Shakshuka: A Fresh Take on a Classic

low-carb, high-protein 🍳

One of the simplest yet most nutritious foods we can incorporate into our diets is eggs. These versatile powerhouses are perfect for any meal, offering a remarkable balance of high-quality protein and essential nutrients like vitamin D and B12. They're low in carbs, rich in healthy fats, and packed with antioxidants, making them an excellent choice for anyone looking to enhance their diet.

To kick off our low carb education and recipe journey, I’m excited to share a delicious recipe for Green Shakshuka—a wonderful way to enjoy eggs at breakfast, lunch, or dinner, no matter the season. This dish embodies my commitment to providing our community with low-carb recipes that nourish both body and soul.

let’s face it, we need physical health and strength to meet the many challenges facing us today. The Jewish community, like any other, needs to be physically strong and resilient to tackle these challenges with energy and vitality. Learn about Low-Carbohydrate Eating for Jews.

Traditional shakshuka is a delicious dish of eggs poached in a savory and spiced tomato sauce. Its diverse history spans several regions and cultures. Originating in North Africa, particularly Tunisia, the word "shakshuka" comes from a North African dialect meaning "all mixed up.”. Some historians trace shakshuka’s roots back to the Ottoman Empire. The dish spread with the immigration of North African Jews in the mid-20th century. In Israel, shakshuka has become a staple item and more than just a dish; it symbolizes the melting pot of Israeli society, reflecting the diverse influences that shape the country's cuisine.

The core ingredients include eggs, tomatoes, onions, and chili peppers, often spiced with cumin and paprika, and it is typically cooked in a cast-iron skillet or tagine. Different regions have their own variations, adding ingredients like bell peppers, garlic, or spices such as harissa. In Israel, shakshuka may include additional vegetables, feta cheese, or even meat. 

Recently, shakshuka has gained international popularity, appearing on brunch menus and in cookbooks worldwide. It is versatile and simple yet punchy. The low-cost ingredients offer high protein with low-carb, making it fit with current dietary trends. The contrast of the bright white of the baked egg with the vibrant red (or in this case, green) of the sauce makes it visually striking, so it’s no surprise that Instagram is full of shakshuka posts.

 

This green shakshuka takes the traditional red sauce recipe and gives it a fresh, verdant twist. Instead of the classic acidic tomato base, this version is brimming with a variety of iron-rich green vegetables, such as zucchinis, green peppers, chard, and spinach, creating a vibrant, nutrient-packed dish. Fresh herbs like parsley and dill enhance the flavor, while creamy feta and crunchy pumpkin seeds provide a delightful contrast in texture. The result is a beautiful and unique dish, perfect for a refreshing breakfast, brunch, or even dinner.

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Category: Dairy

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Yield: 6

Ingredients:

• 2 tablespoons olive oil

• 4 spring onions, thinly sliced

• 1 onion, finely diced

• 2 green peppers, finely diced

• 3 medium zucchinis, grated

• 2 bunches fresh chard, finely chopped

• 1 lb. fresh spinach, chopped

• ½ cup fresh parsley, chopped

• ½ cup fresh dill, chopped

• 12 large eggs

• 3 oz. feta cheese, crumbled

• ¼ cup pumpkin seeds

• Salt and pepper to taste

• Tools:

Large potLarge casserole dish

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add in the onions, green pepper, and zucchini; season with a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables become nicely soft and translucent, around 8-10 minutes.

3. Add in the chard, spinach, and fresh herbs; continue cooking until the greens begin to wilt, another 3-4 minutes.

4. Transfer the vegetable mixture to a large casserole and make 12 slight indentations with a spoon. Crack the eggs into each indentation. Season the eggs with salt and pepper to taste. Alternatively, you can make 6 individual servings in smaller baking dishes.

5. Transfer the casserole dish into the oven and bake until the eggs are mostly set, with slightly runny yolks, around 12-16 minutes.

6. Remove the shakshuka from the oven and top with creamy feta and crunchy pumpkin seeds. Serve immediately and enjoy!

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I am always looking for low carb, high protein recipes. Do you have one you would love to share with our community? Please write me at hello@jewishfoodhero.com

Am Yisrael Chai 🕊️✡️

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