Shakshouka is a delicious vegetarian breakfast dish of poached eggs in spiced sauce. While there are many versions of shakshouka (check out our North African version here), this recipe is centered around leeks, kale, and seasoned with za’atar. We serve this dish as is, but you can slice up a baguette, brush it with olive oil, and broil it in your Suvie for 4 minutes a side if you want something crunchy to scoop up the greens and eggs. While the vegetable base keeps well for a few days and can be reheated as needed, the eggs should be served right away lest they become overcooked. Happy brunching!
Green Shakshouka
Ingredients
- 2 tbsp olive oil
- 2 leeks, rinsed, trimmed, halved vertically and sliced thin
- 1 tsp ground cumin
- 1 tbsp za’atar, plus more for garnish
- 2 tsp lemon juice
- ⅓ cup vegetable stock
- 2 cups frozen kale, thawed and drained
- 4 large eggs
- ½ cup feta
- 1 avocado, sliced, for serving
- 2 tbsp chopped cilantro, for serving
- 1 tbsp hot sauce, for serving
- 1 lime, cut into wedges, for serving
Directions
1) Spray a Suvie pan with cooking spray. Combine the olive oil, sliced leeks, cumin, and za’atar in a medium skillet pan set over medium heat. Sauce for 6 minutes, stirring occasionally until leeks are soft. Transfer to prepared Suvie pan.
2) Add lemon juice, vegetable stock, and kale to the Suvie pan. Season with salt and pepper to taste. Smooth mixture into an even layer, then use the back of a large soup spoon to make small divots in the top of the vegetables. Insert pan into the bottom zone of Suvie, input settings, and cook now or schedule.
Note: you’ll need to add the eggs to the Suvie pan 10 minutes before the cook is finished so set a timer!
Suvie Cook Settings
Bottom Zone: Slow Cook High for 1 hour
3) Ten minutes before the cook ends, remove pan from Suvie. Crack eggs over the leeks and kale into the divots. Return pan to Suvie and continue to cook.
4) After the cook, remove pan from Suvie. If eggs need additional time, return to Suvie and broil for a minute or two, watching closely.
5) Sprinkle eggs with feta and cilantro, and top with avocado. Serve immediately with hot sauce and lime wedges.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 1 hour.
Nutrition
Nutritional Information per serving (2 servings per recipe): Calories 560, Total Fat 42.2g, Total Carbohydrates 27.4g, Total Sodium 336.9mg, Total Protein 24g
