How long does it take to make Green Shakshuka?
Cook the eggs covered over low heat for 5–6 minutes, until the whites are set and the yolks are soft.
20 minTotal
10 minActive time
10 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Heat the olive oil in a wide pan over medium heat | 3 min |
| 2 | Add the onion and fry 5–8 minutes, stirring now and then | 6 min |
| 3 | Add the spinach and cook, stirring, for 3–4 minutes | 4 min |
| 4 | Season with salt and black pepper | 1 min |
| 5 | 'Make wells in the green mixture and crack an egg into each well. 'Turn down the heat, cover and simmer 5–8 minutes | 6 min |
How to Tell It's Done
- until the onion is soft and translucent and starts to turn golden at the edges
- until the greens wilt
- until the whites are set and the yolks are still soft
Tips
- Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
- Fresh spinach shrinks to a fraction of its volume: add it a few handfuls at a time and wait for each handful to wilt before the next.
- Cover the pan while the eggs cook: the steam cooks the whites from above, and the yolks stay soft.
Common Mistakes
- A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
More Ways
- Green shakshuka without tomatoes: greens, leek and garlic, with feta on top.
The full recipe: Green Shakshuka →
Recipes with Green Shakshuka
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