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RECIPE
14 INGREDIENTS9 STEPS25MIN

Green Shakshuka with Chard, Zucchini and Peas

4.6
5 Ratings
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452 Saved
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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This easy green shakshuka is a spin on the classic Israeli baked egg dish. Instead of spiced tomato sauce, the base is a mix of chard, peas, zucchini, cilantro and other green goodness. Eat it as a healthy meatless Monday main, or a spicy, zippy weekend breakfast.

25MIN

Total Time
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1/3 cup
1
Shallot , chopped
1 bunch
leaves roughly chopped and stems thinly sliced
or Rainbow Chard
1
Large  Zucchini , diced
1
Jalapeño Pepper , roughly chopped
seeds and ribs removed if you want it less spicy
2 cloves
Garlic , chopped
1/2 tsp
Ground Cumin
1 tsp
1 bunch
Fresh Cilantro , roughly chopped
1 cup
Fresh Herbs , loosely packed
or Fresh Mint, Parsley, or Chives
to taste
Yogurt
or Labne
(optional)
to taste
Lemons , freshly squeezed
(optional)
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Nutrition Per Serving
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CALORIES
277
FAT
22.4 g
PROTEIN
9.5 g
CARBS
9.5 g

Directions

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Step 1
Roughly chop the leaves of the Chard (1 bunch). Thinly slice the stems of the chard.
Step 2
In a medium cast iron skillet, heat Olive Oil (1 tablespoon). Sauté the Zucchini (1), Shallot (1), and chard stems over medium-high heat stirring occasionally, until soft, about 5 minutes.
Step 3
Add the chard leaves, Jalapeño Pepper (1), Garlic (2 clove), Ground Cumin (1/2 teaspoon), and Sea Salt (1/2 teaspoon). Cook for another 5 minutes, until the leaves are wilted and garlic fragrant.
Step 4
Transfer 3/4 of the cooked veggies (leaving a scant cup behind in the pan) to a blender or food processor along with the Fresh Cilantro (1 bunch), Fresh Herbs (1 cup), Sea Salt (1/2 teaspoon), and Olive Oil (4 tablespoon).
Step 5
Puree until smooth, adding 1/4 cup of water at a time to get the mixture to a pourable consistency.
Step 6
Return the green sauce to the pan, along with the Sweet Peas (1 cup) and bring to a simmer over medium heat.
Step 7
Create 4 wells, keeping 1/2 and inch in between them, and crack the Egg (4) into the center.
Step 8
Place lid on the skillet and cook the eggs over a medium-low flame until the whites have just set – don’t overcook! You want the eggs to jiggle so you know the yolks are still runny—about 6 to 8 minutes.
Step 9
Serve immediately alongside Yogurt (to taste) and a squeeze of Lemon (to taste), if you like.

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Nutrition Per Serving
Calories
277
% Daily Value*
Fat
22.4 g
29%
Saturated Fat
4.1 g
20%
Trans Fat
0.0 g
--
Cholesterol
182.3 mg
61%
Carbohydrates
9.5 g
3%
Fiber
3.2 g
11%
Sugars
4.0 g
--
Protein
9.5 g
19%
Sodium
641.6 mg
28%
Vitamin D
1.0 µg
5%
Calcium
79.7 mg
6%
Iron
3.0 mg
17%
Potassium
640.5 mg
14%
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