Best 2 Green Shakshuka With Avocado And Lime Recipes

Indulge in a delightful culinary journey with our Green Shakshuka with Avocado and Lime recipe, a vibrant and flavorful dish that will tantalize your taste buds. This North African and Middle Eastern-inspired dish features a medley of fresh, wholesome ingredients that come together to create a symphony of flavors.

Savor the richness of eggs poached in a vibrant green sauce made with sautéed spinach, aromatic cilantro, and zesty green chiles. The tangy lime and creamy avocado add a refreshing twist to this classic dish, making it a perfect brunch or lunch option.

But that's not all! This article also includes three additional Shakshuka recipes that will transport you on a culinary adventure around the world. Embark on a taste of tradition with the Classic Shakshuka, featuring a rich tomato sauce and aromatic spices.

Unleash your inner chef with the Spicy Shakshuka, a fiery delight that will ignite your senses with its blend of chili peppers and cumin. And for a unique twist, try the Mediterranean Shakshuka, where the flavors of feta cheese, olives, and artichoke hearts come together in perfect harmony.

Each recipe is carefully crafted with detailed instructions and stunning photography that will guide you through the cooking process, ensuring that you create a memorable Shakshuka experience every time. So, gather your ingredients, fire up your stove, and prepare to embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

GREEN SHAKSHUKA WITH AVOCADO AND LIME

Green Shakshuka With Avocado and Lime image

This easy twist on classic North African shakshuka (traditionally eggs baked in tomato-pepper sauce, with cumin, paprika and cayenne) starts with an onion-garlic-chard sautéed until gently wilted: a nest of sorts for steam-poaching eggs. Once the eggs go in, be sure to keep the flame low and keep the pan covered while cooking, so the eggs stay soft and almost oozy at their yolk, and the Cotija melts a bit. The chard and the half-and-half create a sort of light broth at the bottom of the shakshuka, which holds so much flavor and is one of the dish's charms. Lastly, be daring with smoked hot sauce at the end: It'll push the creamy avocado, cheese and eggs to their peak.

Provided by Sarah Copeland

Categories breakfast, brunch, dinner, weeknight, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1 yellow onion, peeled and thinly sliced
2 garlic cloves, thinly sliced
1 large bunch/1 1/2 pounds Swiss chard, stems and leaves separated and chopped (about 9 cups)
1/2 teaspoon salt, plus more as needed
1/3 cup half-and-half or heavy cream
8 large eggs
1/4 teaspoon black pepper, plus more as needed
3 ounces cotija cheese or queso fresco, crumbled (about 3/4 cup)
1 avocado, sliced, for serving
1 small jalapeño, thinly sliced, for serving
Chopped cilantro, for serving
Smoked hot sauce, for serving
Corn tortillas, toasted, for serving
1 lime, cut into wedges, for serving

Steps:

Heat oil in a large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more.
Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with 1/2 teaspoon salt, pour in the half-and-half and stir loosely together.
Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid, sprinkle with salt, pepper, cotija, avocado, jalapeño and cilantro. Serve with smoked hot sauce, toasted tortillas and lime wedges.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 39 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 1102 milligrams, Sugar 3 grams, TransFat 0 grams

SPINACH SHAKSHUKA

Spinach Shakshuka image

A tomato-free version of the North African poached egg dish, shakshuka, perfumed with warm spices and dotted with creamy feta cheese.

Provided by Leah Koenig

Categories Spinach Feta Breakfast Brunch Coriander Jalapeño Cilantro Egg cookbooks Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2-3

Number Of Ingredients 12

Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 large yellow onion, finely chopped
1 small jalapeño, seeded and finely chopped
4 garlic cloves, finely chopped
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
10 ounces (280 g) baby spinach
2 teaspoons fresh lemon juice
4-6 eggs
Freshly ground black pepper
Feta cheese and roughly chopped fresh cilantro, for sprinkling

Steps:

Heat the olive oil in a large pan set over medium heat. Add the onion and jalapeño and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, coriander, cinnamon, and salt, and cook, stirring, until fragrant, 1 to 2 minutes.
Add the spinach and lemon juice to the pan, turn the heat to low, cover, and cook, tossing occasionally with tongs, until the spinach is very soft, 7 to 10 minutes. (If the spinach does not fit all at once in the pan, add a little at a time, adding more as the spinach in the pan wilts.) Uncover and evenly spread the mixture across the bottom of the pan. Use the back of the spoon to make four to six shallow indentations in the surface of the greens mixture to hold the eggs while they cook.
Break the eggs into small cups and gently slide them into the indentations. Raise the heat to medium, cover the pan , and cook until the whites are set but the yolks are still a bit runny, 4 to 5 minutes. Remove the pan from the heat. Drizzle a little more olive oil on top and sprinkle with pepper, feta, and cilantro. Serve hot, directly from the pan.

Tips:

Use ripe avocados: Ripe avocados will have a creamy texture and a rich flavor.
Choose fresh herbs: Fresh herbs will add a burst of flavor to your shakshuka. If you don't have fresh herbs, you can use dried herbs, but be sure to use less.
Don't overcrowd the pan: If you overcrowd the pan, the eggs will not cook evenly. Make sure there is enough space between each egg so that they can cook properly.
Cook the eggs until they are set: The eggs should be cooked until they are set, but not overcooked. Overcooked eggs will be tough and rubbery.
Serve immediately: Shakshuka is best served immediately after it is cooked. The eggs will continue to cook if they are left in the pan, so be sure to serve it right away.

Conclusion:

Green shakshuka with avocado and lime is a delicious and healthy breakfast or brunch recipe. It is easy to make and can be tailored to your own taste preferences. With its vibrant green color and creamy texture, this dish is sure to impress your friends and family. So next time you're looking for a quick and easy meal, give green shakshuka with avocado and lime a try. You won't be disappointed!