This spring Green Shakshuka is a refreshing twist on the classic egg dish, perfect for enjoying with crusty bread. Packed with seasonal vegetables like mushrooms, leeks, asparagus, and peas, this vegetarian recipe is a celebration of spring. The umami-rich mushrooms, delicate leeks, and sweet asparagus create a flavorful base, while the eggs poached to perfection add a creamy finish. Topped with feta and za’atar, this dish is a delightful blend of flavors and textures. Whether served for brunch, lunch, or dinner, this Green Shakshuka is a nutritious and satisfying meal that captures the essence of the season.
To make this dish, start by caramelizing the mushrooms in olive oil and seasoning them with salt. Saute the leeks and asparagus until aromatic, then blend the peas with vegetable broth to create a vibrant green liquid. Combine the mushrooms with the pea broth, simmer, and poach the eggs in the sauce. Finish with crumbled feta and za’atar for a flavorful touch. Serve with toasted bread or pita for a delicious meal that’s sure to impress.
For the best results, choose robust mushrooms, use fresh peas if available, and don’t skimp on the za’atar or black pepper for added flavor. This recipe yields 3 servings, with each serving containing 2 eggs and 3/4 cup of veggies. To complete the dish, sprinkle with za’atar, serve with toasted bread or pita, and enjoy the fresh flavors of spring in every bite.
