A delicious Mediterranean spiced dish that is full of veggies and fresh herbs.
Have you ever had green shakshuka before? Traditional shakshuka is a dish of eggs poached in a spicy, flavorful tomato sauce. The green variation is a veggie packed twist that is just as good! I think I even like it better.
All the flavors of the Middle East
This dish takes me back to my trip to Israel. Shakshuka made a regular appearance at breakfast buffets in the hotels we stayed at. As part of the culture there, dairy and meat cannot be eaten together. So the morning meals would be cheeses, yogurt, eggs and fish, while red meats and chicken were eaten at the evening meal.
Shakshuka is definitely not lacking in flavor! It contains two of my favorite spices: cumin and coriander. I love all Middle Eastern spices but especially this combo. I like them even better when I use the whole seeds and lightly bash them with a mortar and pestle before cooking. The flavor pops of the little seed pieces are just delicious!
I remember reading once that coriander can help flavors mesh. Especially in Middle Eastern dishes or curries where there is a lot going on! Coriander is the bridge in the middle that helps pull all those flavors together.
You should be able to find whole cumin and coriander seeds at any bulk spice store. Here in Canada I buy them at Bulk Barn. But do check your local grocery store as well. I can find more and more out of the ordinary ingredients in our small town these days. Even cumin seeds!
Let the spices infuse in the oil
When cooking dishes where I’m using whole seeds, letting them infuse in whatever oil I’m using while prepping the rest of the ingredients is a absolute must. Fat equals flavor. Oils have the uncanny ability to make our food taste better!
[This is one reason why some Trim Healthy Mama E meals can be not as flavorful, since we keep the fats so low in them. Using flavor enhancers like dijon mustard, coconut aminos, soy sauce and hot sauce, and plenty of spices are especially important in E recipes where we don’t have the help of fats to pull out flavor!]
I simply melt whatever cooking oil I’m using, add in all the spices and let them sit on the lowest heat while cutting up the veggies or whatever other prep I need to do for the recipe.
Why having protein at breakfast is important
A protein rich breakfast is important in so many ways! It stabilizes blood sugar, fills you up, is satiating, and helps your body burn fat. Eating protein in the morning reduces cravings throughout the rest of the day and helps set you up for success!
A word about the salt
I struggle with measuring the amount of salt I use in recipes since I usually just grind it on fresh out of a salt grinder until I like the taste lol. In this recipe I call for 1/4 – a scant 1/2 a teaspoon of salt. It all depends on how big your zucchini is and how salty you like things. There is nothing worse than a under salted dish that just needs another pinch to make it taste perfect! I definitely don’t believe in skimping on the salt.
If you worry about salt not being good for you, set your mind at rest! Your body needs salt and if you are eating a real, whole food diet without all the processed, high sodium foods, you should be just fine.
Start with the 1/4 teaspoon of salt and then taste to see if you need more. Keep in mind that you will be topping the dish with salty extras like olives and feta as well. I personally like this dish a touch on the salty side…..
Have fresh herbs?
This green shakshuka recipe is a fantastic way to use up a lot of fresh herbs at once if you have a over abundance. It calls for one cup of chopped fresh herbs packed as tight as possible, and you can stuff a surprising amount of herbs into one cup! You can mix and match whatever you have on hand that goes well together. Some great options are parsley, cilantro, basil, mint, oregano and thyme.
Ingredients you will need:
Red pepper flakes
Salt & pepper
Print this recipe here:
- 1 tablespoon oil of choice I like to use coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon red pepper flakes
- 3 minced garlic cloves
- 3 medium zucchini
- 1 small onion or 1/2 a large onion
- 1/4 – a scant 1/2 teaspoon sea salt
- 1 cup tightly packed chopped herbs of choice
- 6 eggs
- Olives and feta for garnish
- Fresh mint for garnish
- Melt the oil in a medium sized skillet over the lowest heat setting. Lightly smash the cumin and coriander seeds with a mortar and pestle. Add them to the melted oil along with the red pepper flakes and minced garlic and let it infuse while you prepare the rest of the ingredients.
- Cut the zucchini into quarters and finely slice. Dice up the onion and chop your herbs.
- Turn up the heat on the stove to medium. Add in the diced onion and saute until starting to soften.
- Add the zucchini and season with salt and pepper to taste. Start with 1/4 teaspoon of salt. Saute until the zucchini are starting to get soft. Add in the fresh herbs and stir to combine. Taste the veggies and add in a bit more salt if needed.
- Make six small wells in the veggies and crack in the eggs. Turn the heat to low. Cover the pan and let cook for 5-6 minutes or until eggs are the desired doneness. I use a round cookie sheet to cover the skillet if I don’t have a lid.
- To finish the dish, top with feta, sliced olives, fresh mint and a few grinds of salt and pepper.
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Here’s another skillet breakfast recipe you might enjoy!
Curried Cabbage One Pot Breakfast Scramble
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My herbs are in need of a trim and now I know just what to do with them all! Thank you!
Oh perfect timing! Enjoy!😊
This looks good! I love coriander and cumin and tumeric as well! I’m also always on the lookout for ways to use up my herbs!
Yes, Middle Eastern spices are my favorite!
This looks so delicious! I can’t wait to try it!
Thank you! Enjoy!😊