Shakshuka is a popular North African and Middle Eastern dish with poached eggs in a sauce made of tomatoes, peppers, onions, and spices, such as cumin, paprika, and cayenne pepper. It is typically served hot in a cast-iron skillet or pan, often with bread for dipping.
My version of Green Shakshuka is fresh, low carb take on the rich classic. It swaps out the traditional tomato base for fresh greens to boost your veggie intake and fibre without killing your carb count.
What is harissa?
Harissa is a hot and fragrant chilli paste or sauce that comes from North Africa, mostly Tunisia. Spices like coriander, cumin, and bird’s eye chilli are mixed with garlic, olive oil, hot chilli peppers like serrano and bird’s eye chilli, and sometimes tomatoes or other things. The spices in harissa give it a mix of heat, sourness, and earthy undertones that make the flavour interesting.
There are a lot of different ways to use harissa. It can be used as a dip for bread, in stews, soups, marinades, and as a seasoning for other foods. It makes recipes more interesting and is very famous in North African and Middle Eastern cooking. Harissa can be slightly spicy to very hot, depending on the person. Different store-bought types may have different amounts of heat and different ingredients.
I like the Simply Organic Harissa Seasoning from iHerb. It has no crap in it and it’s got just the right amount of heat without blowing your head off.
Green Shakshuka
My Green Shakshuka is fresh, low carb take on the rich classic. It swaps out the traditional tomato base for fresh greens to boost your veggie intake and fibre without killing your carb count.
Ingredients
- 1 tbsp avocado oil
- 1 Brown Onion diced
- 1 tsp Garlic (Fresh Clove) minced
- 1 tsp. Cumin (Ground)
- 120 g Baby Spinach (Small Bag)
- 1/2 bunch Flat Leaf Parsley (Fresh)
- 2-4 tbsp. almond milk
- 1 tsp harissa seasoning adjust to taste
- 1 Green Capsicum (Medium) sliced
- 200 g Edamame (Frozen)
- 4 Egg (Large)
Instructions
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Heat half of the avocado oil in a large frying pan, over medium heat, and sauté the onion and garlic for about 10 minutes, until soft.
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Season with cumin and salt to taste, then cook for another 2 minutes. Next, transfer the onion into a food processor along with the spinach, parsley, almond milk and harissa paste. Season with freshly ground black pepper, and blend until smooth.
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Using the same pan as earlier, heat the remaining oil and fry the pepper for about 5 minutes, until charred. Next, pour in the spinach sauce and add the peas. Cook for about 5 minutes until peas are defrosted.
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Make 4 pockets in the sauce and break an egg in each one. Cook for another 10 minutes, or until the eggs are set. Cover with a lid to speed up the process.
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Serve seasoned with salt and freshly ground black pepper.