30-Minute Low-Carb Green Shakshuka
A vibrant, one-pan Green Shakshuka featuring kale, fresh herbs, and protein-rich eggs.This fiber-rich, low-carb dish comes together in under 35 minutes, making it a perfect, healthy meal for breakfast, lunch, or dinner. Serve with crusty bread or enjoy as is for a satisfying, nutrient-packed option.
Equipment
- 1 Stainless steel or cast-iron skillet
- 1 Knife (for chopping vegetables)
- 1 Cutting Board
- 1 Wooden spoon or spatula
- 1 Lid to cover skillet
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 green bell pepper chopped
- 2 garlic cloves minced
- ¼ cup cilantro chopped
- 2 tablespoons fresh dill chopped
- 4 cups curly kale chopped
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup water
- 6 large eggs
- 2 tablespoons crumbled feta cheese for serving
- Crusty bread for serving
Instructions
- Prepare the Vegetables: Start by thoroughly washing all your fresh produce. Chop the small onion into fine pieces so it cooks evenly. Dice the green bell pepper into small, uniform pieces to ensure they soften quickly without burning. Mince the garlic cloves finely to release their full aroma. Chop the cilantro and dill roughly, keeping them fresh and vibrant for later. Finally, chop the curly kale into bite-sized pieces, removing the thick stems for a tender texture.
- Heat the Oil: Place a large stainless steel or cast-iron skillet over medium heat. Add 2 tablespoons of olive oil and allow it to warm for about 1 minute. You want the oil to shimmer but not smoke. This ensures the vegetables will sauté properly without sticking or burning.
- Sauté Onion and Bell Pepper: Add the chopped onion and green bell pepper to the skillet. Stir them occasionally using a wooden spoon or spatula to prevent sticking. Cook them slowly over medium heat for 10 to 12 minutes, until they turn soft, fragrant, and slightly caramelized. This step develops a sweet and savory base for the shakshuka.
- Add Garlic and Fresh Herbs: Once the onion and bell pepper are tender, add the minced garlic, chopped cilantro, and dill to the skillet. Stir continuously for about 30 seconds to 1 minute until you can smell the fresh, aromatic fragrance. Be careful not to burn the garlic, as it will turn bitter. This step infuses the vegetables with herbaceous flavor.
- Incorporate the Kale: Add the chopped kale to the skillet, gently folding it into the onion and pepper mixture. Sprinkle in ½ teaspoon of cumin, ½ teaspoon of salt, and ½ teaspoon of black pepper. Stir well to evenly distribute the spices. Cook for 2 to 4 minutes, just until the kale begins to soften but still retains some of its vibrant green color.
- Add Water for Gentle Steam: Pour ¼ cup of water into the skillet and stir gently. This creates a little steam, helping the kale wilt evenly and preventing the mixture from sticking to the pan. Cook for another minute to allow the flavors to meld together.
- Create Egg Nests: Using a wooden spoon or spatula, make six small wells or “nests” in the vegetable mixture. Space them evenly around the skillet to ensure the eggs cook uniformly. Be gentle when making the nests to avoid breaking the leaves and herbs.
- Crack the Eggs: Carefully crack one egg into each nest, keeping the yolks intact. Try to place the egg gently so it sits on top of the vegetables without sinking. This will allow the whites to set while the yolks remain soft and creamy.
- Cover and Cook Eggs: Place a fitted lid over the skillet and continue cooking over medium-low heat. Allow the egg whites to set completely while the yolks remain at your desired consistency. This usually takes 5 to 7 minutes, depending on whether you prefer runny or fully cooked yolks. Avoid lifting the lid too often, as it lets out steam and can slow the cooking process.
- Add Feta and Serve: Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle 2 tablespoons of crumbled feta cheese evenly over the top. Serve immediately, straight from the skillet, with crusty bread on the side for dipping. The warm, savory vegetables paired with creamy eggs and tangy feta create a perfectly balanced, flavorful dish.
- Optional Garnishes and Serving Tips: For an extra touch, garnish with a few fresh cilantro or dill sprigs. You can also add a light drizzle of olive oil or a pinch of red pepper flakes for added flavor. Serve hot for breakfast, brunch, or a light dinner, enjoying the blend of herbs, greens, and protein-rich eggs.
Notes
- Vegetable Prep Matters: Wash and chop all vegetables uniformly to ensure even cooking and a consistent texture throughout the dish.
- Herb Freshness: Use fresh cilantro and dill whenever possible. Dried herbs won’t provide the same bright flavor or aromatic punch.
- Egg Cooking Preference: Adjust cooking time depending on whether you like runny or firm yolks; keep a lid on for gentle, even cooking.
- Pan Choice: A thick-bottomed skillet, such as stainless steel or cast iron, helps maintain steady heat and prevents burning while sautéing.
- Serving Flexibility: Pair with crusty bread, pita, or enjoy on its own as a low-carb, protein-rich meal.
