Excellent for any summer squash or zucchini, including eight-ball zucchini!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 4 slices sourdough bread
- 2 tablespoons extra-virgin olive oil, divided, or as needed
- 2 tablespoons unsalted butter
- 1 medium leek, halved lengthwise and sliced
- ½ teaspoon red pepper flakes, divided, or to taste
- sea salt and cracked black pepper to taste
- 1 small zucchini, cut into half-moons
- ½ bunch green onions, chopped
- 8 cups baby spinach leaves
- ¼ cup chopped fresh parsley
- ½ medium lemon, juiced
- 4 large eggs
- ¼ cup crumbled feta cheese
- 1 tablespoon chopped fresh chives, or to taste
- 1 tablespoon chopped fresh cilantro, or to taste
- 2 medium avocado, diced
Instructions
- Heat 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 and grill marks are evident, about 2 minutes. Remove from heat.
- Heat remaining oil with butter in a 12-inch skillet over medium heat until butter is melted. Add leek, 1/4 teaspoon pepper flakes, and a good pinch of salt. Cook and stir for 5 minutes. Add zucchini and green onions, then season with salt and pepper. Stir and continue to cook for 3 minutes. Add spinach; season with more salt and pepper. Cover the skillet and let spinach cook down until wilted. Stir in fresh parsley and lemon juice; continue to cook for 1 minute more.
- Make 4 small wells in the skillet and carefully crack an egg into each one. Season each egg with salt, pepper, and remaining pepper flakes. Cover the pan and cook until whites have set and yolks are at desired doneness, about 5 minutes.
- Place the skillet on a wire cooling rack. Garnish with feta cheese, chives, and cilantro.
- To serve, place one egg and green shakshuka over a grilled piece of toast, along with some sliced avocado and additional chives and cilantro.
- The magazine version of this recipe may be slightly different than the online version. Please follow directions carefully for whichever version you are using.
Nutrition Facts
| Calories | 504 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 215 mg |
| Dietary Fiber | 11 g |
| Protein | 17 g |
| Saturated Fat | 11 g |
| Sodium | 478 mg |
| Sugars | 5 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
This was a flavorful recipe loaded with green vegetables that I made for my dinner because it involved prepping the veggies. I omitted the avocado and sourdough bread to reduce fats and carbs. I also used fat free feta cheese and added garlic and arugula. I added eggs to the leftover vegetables for breakfast the next day. I will definitely make this again!