Savory Green Breakfast Skillet

Name: Savory Green Breakfast Skillet
Total time: 40 min
Yield: 4
Ingredients: 4 slices sourdough bread; 30 ml extra-virgin olive oil, divided; 30 ml unsalted butter; 1 medium leek, halved lengthwise and sliced; 0.5 teaspoon red pepper flakes, divided; sea salt and cracked black pepper to taste; 1 small zucchini, cut into half-moons; 0.5 bunch green onions, chopped; 2 liters baby spinach leaves; 60 ml chopped fresh parsley; 0.5 medium lemon, juiced; 4 large eggs; 60 ml crumbled feta cheese; 15 ml chopped fresh chives; 15 ml chopped fresh cilantro; 2 medium avocado, diced

A delightful twist on classic shakshuka featuring a medley of greens, perfectly poached eggs, and zesty avocado, served with grilled sourdough bread for a satisfying breakfast or brunch.

40 min

easy

504kcal

calories

34g

carbohydrates

37g

fat

11g

fiber

17g

protein

478mg

sodium

sugar

Breakfast Brunch Middle Eastern

Ingredients

4 slices sourdough bread

30 ml extra-virgin olive oil, divided

30 ml unsalted butter

1 medium leek, halved lengthwise and sliced

0.5 teaspoon red pepper flakes, divided

sea salt and cracked black pepper to taste

1 small zucchini, cut into half-moons

0.5 bunch green onions, chopped

2 liters baby spinach leaves

60 ml chopped fresh parsley

0.5 medium lemon, juiced

4 large eggs

60 ml crumbled feta cheese

15 ml chopped fresh chives

15 ml chopped fresh cilantro

2 medium avocado, diced

Directions

Step 1

Preheat a grill pan over medium-low heat. Brush both sides of each bread slice with some of the olive oil. Grill both sides of bread until crispy with evident grill marks, about 2 minutes. Remove from heat.

Step 2

In a 12-inch skillet over medium heat, melt the butter with the remaining oil. Add leek, 1/4 teaspoon pepper flakes, and a pinch of salt. Cook and stir for 5 minutes. Add zucchini, green onions, and season with salt and pepper. Stir and continue to cook for 3 minutes. Add spinach and season with more salt and pepper. Cover the skillet and let the spinach cook down until wilted. Stir in fresh parsley and lemon juice; continue to cook for 1 minute more.

Step 3

Create 4 small wells in the skillet and carefully crack an egg into each one. Season each egg with salt, pepper, and the remaining pepper flakes. Cover the pan and cook until whites have set and yolks are at desired doneness, about 5 minutes.

Step 4

Place the skillet on a wire cooling rack. Sprinkle with feta cheese, chives, and cilantro.

Step 5

To serve, place one egg and green shakshuka over a grilled piece of toast, along with some sliced avocado and additional chives and cilantro.