Quick and Simple Collard Greens Shakshuka

This simple and easy, collard greens shakshuka is one of my novel versions for a most beloved old dish. With no added fats and a lot of added greens, this delightful dish is as healthy as it is delicious. And a perfect match for my new salubrious eating regime.

You see, for me, as a food blogger, one of the most exciting yet challenging things is coming up with new recipes. It starts with a passionate idea and always ends with a taste.
Now, don’t get me wrong, I love food, and I love blogging about it. I love it all from concept to taste. But, between spending my day in the kitchen, trying and testing new recipes, and the closed gyms, I found myself craving a change.

That most desired change came in the shape of healthier recipes.
Not just any recipes, but a healthier version of my all times favourite, and at the top of that list is shakshuka.

As a result, I have embraced a new leaner, more nutrition aware food regime. That allows me to stay in shape, stay safe, but more than all – stay healthy, without excluding any of my favourites. And definitely without excluding treats. It is all about balance, right?!

That is exactly how this simple and easy, collard greens shakshuka came to be, much like the turkey & mashed-potatoes pie from last week, and fingers crossed like many more to come. Just like a new dress for an old friend. Healthier, leaner and just as delicious.

Ingredients:

1 large brown onion, thinly sliced
1 medium courgette, small cubes
150 gram collard greens, stem removed and thinly sliced
4 large eggs
1/2 tsp ground cumin
Salt & pepper to taste
Zest of half a lemon

Method:

Blanch the greens in boiling salt water (see here for how to cook greens). Set aside to chill.

Fry the onion with the courgette, in a scolding hot pan with no oil (if needed add a tbsp of water). Season with salt & pepper to taste.

Leave to fry until golden in colour.

Lower the heat to medium, add the greens and mix gently. Add the cumin and lemon zest, season with salt & pepper to taste, cover the pan with a lid and allow to steam for 2-3 minutes, until the onion softens up.

With the help of a wooden spoon push some of the mixture asides, creating four deep ‘dimples’, one in each quarter of the pan. Break an egg into each dimple.

Set the lid back on the pan and allow to gently simmer for 3-5 minutes, depend on how well cooked you like your eggs.

Tips:

For a fresher flavour, squeeze the juice of half a lemon in before adding the eggs.

For a hint of warmth, add 1 crushed garlic clove to the pan when adding the onions.

Try adding some crumbled feta, before adding the eggs. It will add some creaminess and flavour. Just mind the salt as feta is salty cheese.


Print

Quick and Simple Fat-Free Green Shakshuka

A healthy and delicious dish that is easy to make.
Course Breakfast
Cuisine Mediterranean
Keyword diet, eggs, healthy, quick, Shakshuka, simple
Prep Time 5 minutes
Cook Time 12 minutes
Servings 2
Calories 238kcal

Ingredients

  • 1 large brown onion thinly sliced
  • 1 medium courgette small cubes
  • 150 gram collard greens stem removed & thinly sliced
  • 4 large eggs
  • ½ tsp cumin
  • salt & pepper to taste
  • Zest of half a lemon

Instructions

  • Blanch the greens in boiling salt water (see here for how to cook greens). Set aside to chill.
  • Fry the onion with the courgette, in a scolding hot pan with no oil (if needed add a tbsp of water). Season with salt & pepper to taste. Leave to fry until golden in colour.
  • Lower the heat to medium, add the greens and mix gently. Add the cumin and lemon zest, season with salt & pepper to taste, cover the pan with a lid and allow to steam for 2-3 minutes, until the onion softens up.
  • With the help of a wooden spoon push some of the mixture asides, creating four deep ‘dimples’, one in each quarter of the pan. Break an egg into each dimple.
  • Set the lid back on the pan and allow to gently simmer for 3-5 minutes, depend on how well cooked you like your eggs.

Notes

238 calories per serving