Whether it’s for brunch or breakfast for dinner, this green shakshuka recipe with fresh kale, artichoke hearts, leeks, feta, and baked eggs is such a wholesome, easy meal. Prepared in an oven-safe skillet, it’s ready within 20 minutes! Serve your shakshuka with crusty bread to soak up all the flavors and egg yolk!
Preheat oven to 350°F. Heat an oven-safe skillet over medium heat. Add butter and let melt. When it bubbles a bit, add leeks, onion, and serrano pepper. Let cook for 4-5 minutes until tender.
2 Tablespoon unsalted butter, 2 medium leeks, ½ cup yellow onion, 1 Tablespoon serrano pepper
Add garlic and spices; stir to coat. Add pinches of salt throughout the cooking process to layer in the flavor. Cook for 1-2 minutes, then add the kale and wilt for 30 seconds to a minute.
4 garlic cloves, Salt, 1 teaspoon paprika, ½ teaspoon ground cumin, ⅛ teaspoon red pepper flakes, Black pepper, 3 cups kale
Stir in the artichoke hearts, and add the cilantro.
14 ounce- can artichoke hearts, ⅓ cup cilantro
Using a spoon or measuring cup, create 4 small wells in the veggie mixture, to put the eggs into. Crack an egg directly into a well, or crack it into a small bowl and transfer one-by-one into each well. You can likely add up to 6 eggs, depending on your pan.
4 eggs
Cover the skillet with foil and bake for 8-12 minutes, until egg whites are set. Once cooked as desired, top with feta crumbles and garnish with additional cilantro, green onions, or microgreens. Serve with bread for best results.
⅓ cup crumbled feta cheese
Notes
To cut the leeks: trim off the root end and top stems (where the white turns dark green). Cut lengthwise and lay on flat side. Cut lengthwise again and then dice. Clean properly by placing cut pieces in a bowl of water and stir around to remove any dirt and sand. Drain and rinse.