Green Shakshouka with Kale and Leeks | CookOS

Green Shakshouka

Name: Green Shakshouka with Kale and Leeks
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 2 tbsp olive oil; 2 leeks, rinsed, trimmed, halved vertically and sliced thin; 1 tsp ground cumin; 1 tbsp za'atar, plus more for garnish; 2 tsp lemon juice; ⅓ cup vegetable stock; 2 cups frozen kale, thawed and drained; 4 large eggs; ½ cup feta; 1 avocado, sliced, for serving; 2 tbsp chopped cilantro, for serving; 1 tbsp hot sauce, for serving; 1 lime, cut into wedges, for serving

Green shakshouka is a vegetarian take on the North African egg dish, featuring poached eggs nestled in a spiced sauce of sautéed leeks and kale, finished with za'atar and creamy feta. It's a nutrient-dense, one-pan breakfast that comes together in under 20 minutes.

🌍Middle Eastern 🥗Vegetarian 🏷️Breakfast 🏷️Brunch 🏷️Eggs 🏷️Healthy Slow-cook

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Total

1h 15m

Servings

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 tbsp olive oil
2 leeks, rinsed, trimmed, halved vertically and sliced thin
1 tsp ground cumin
1 tbsp za'atar, plus more for garnish
2 tsp lemon juice
⅓ cup vegetable stock
2 cups frozen kale, thawed and drained
4 large eggs
½ cup feta
1 avocado, sliced, for serving
2 tbsp chopped cilantro, for serving
1 tbsp hot sauce, for serving
1 lime, cut into wedges, for serving

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Instructions

1
Spray a Suvie pan with cooking spray. Combine the olive oil, sliced leeks, cumin, and za'atar in a medium skillet pan set over medium heat. Sauce for 6 minutes, stirring occasionally until leeks are soft. Transfer to prepared Suvie pan.
2
Add lemon juice, vegetable stock, and kale to the Suvie pan. Season with salt and pepper to taste. Smooth mixture into an even layer, then use the back of a large soup spoon to make small divots in the top of the vegetables. Insert pan into the bottom zone of Suvie, input settings, and cook now or schedule. Note: you'll need to add the eggs to the Suvie pan 10 minutes before the cook is finished so set a timer!
3
Set Bottom Zone: Slow Cook High for 1 hour
4
Ten minutes before the cook ends, remove pan from Suvie. Crack eggs over the leeks and kale into the divots. Return pan to Suvie and continue to cook.
5
After the cook, remove pan from Suvie. If eggs need additional time, return to Suvie and broil for a minute or two, watching closely.
6
Sprinkle eggs with feta and cilantro, and top with avocado. Serve immediately with hot sauce and lime wedges.

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Tips & Notes

Pro tips

Slice leeks into thin half-moons (not rounds) so they cook evenly and don't clump in the sauce.
Simmer the sauce gently; a rolling boil will make poaching eggs difficult and splash the sauce. Aim for small, lazy bubbles.
Poach eggs one at a time into small indents you create in the sauce to prevent them from sliding around and breaking.

Substitutions

Frozen kale → fresh spinach or Swiss chard (reduce cooking time to 2 minutes)
Za'atar → sumac + dried thyme (1 tsp sumac + 0.5 tsp thyme per 1 tbsp za'atar)
Feta → crumbled goat cheese or labneh (same texture, tangier or creamier respectively)

Storage & make-ahead

Store the cooled sauce in an airtight container for up to 3 days. Reheat gently over medium-low heat, then poach fresh eggs before serving.

Common Questions

Can I use fresh kale instead of frozen?

Yes. Use 2.5 to 3 cups fresh kale, roughly chopped. Sauté it longer (3–4 minutes) to soften before adding stock, since fresh kale takes longer to wilt than thawed frozen.

How do I poach eggs so they don't break in the sauce?

Gently slide each egg into a small well or indent you create in the sauce. Keep the heat at a low simmer, not a rolling boil, and cover the pan partially to trap steam and cook the whites without scrambling the yolks.

Is green shakshouka vegetarian?

Yes. This version uses vegetable stock and eggs only—no meat. It's naturally vegetarian and can be made vegan by replacing eggs with tofu cubes or chickpeas.