📝 About This Recipe
This vibrant twist on the North African classic replaces the heavy tomato base with a lush, verdant medley of tender fava beans, leeks, and baby spinach. Infused with aromatic cumin and bright lemon zest, this 'green' shakshuka offers a creamy texture and nutty depth that perfectly complements the richness of poached eggs. It is a sophisticated, nutrient-dense celebration of spring legumes that brings a refreshing elegance to any brunch table.
🥗 Ingredients
The Legume Base
- 2 cups Fava beans (shelled and double-peeled if fresh, or thawed if frozen)
- 3 tablespoons Extra virgin olive oil (high quality)
- 2 medium Leeks (white and light green parts only, thinly sliced)
- 3 Garlic cloves (minced)
- 4 cups Baby spinach (tightly packed)
- 1/2 cup Vegetable broth (low sodium)
Aromatics & Seasoning
- 1 teaspoon Ground cumin (toasted)
- 1/2 teaspoon Red pepper flakes (adjust for heat preference)
- 1 teaspoon Lemon zest (freshly grated)
- 1/2 teaspoon Kosher salt (to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
The Finish
- 4-6 pieces Large eggs (at room temperature)
- 1/2 cup Feta cheese (crumbled)
- 1/4 cup Fresh mint leaves (torn or chiffonade)
- 2 tablespoons Fresh dill (finely chopped)
👨🍳 Instructions
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1
If using fresh fava beans, blanch them in boiling water for 2 minutes, then immediately shock in ice water. Peel off the tough outer skins to reveal the bright green beans inside.
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2
Heat the olive oil in a large, deep skillet or cast-iron pan over medium heat until shimmering.
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3
Add the sliced leeks to the pan with a pinch of salt. Sauté for 5-7 minutes until they are soft, translucent, and just beginning to turn golden.
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4
Stir in the minced garlic, cumin, and red pepper flakes. Cook for 1 minute until the spices are fragrant, taking care not to burn the garlic.
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5
Add the prepared fava beans to the skillet and toss to coat in the aromatic oil. Sauté for 3 minutes.
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6
Add the baby spinach in handfuls, stirring constantly until wilted. This may look like a lot of greens, but they will shrink significantly.
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7
Pour in the vegetable broth and lemon zest. Bring to a gentle simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly and create a light sauce.
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8
Use the back of a large spoon to create 4 to 6 small wells in the bean and spinach mixture.
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9
Carefully crack one egg into each well. Season each egg yolk with a tiny pinch of salt and pepper.
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10
Reduce the heat to medium-low, cover the skillet with a tight-fitting lid, and cook for 5-8 minutes. You want the whites to be set but the yolks to remain runny.
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11
Remove the lid and check the eggs. If the whites are still translucent, cover for another minute.
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12
Once cooked, remove from heat immediately. Sprinkle the crumbled feta cheese over the entire dish so it softens slightly from the residual heat.
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13
Garnish generously with the fresh mint and dill. Serve immediately directly from the pan.
💡 Chef's Tips
Always double-peel fresh fava beans; the outer skin is bitter and waxy, while the inner bean is buttery and sweet. If you prefer a creamier sauce, stir in two tablespoons of Greek yogurt or heavy cream just before cracking the eggs. Do not overcook the eggs; they will continue to cook slightly even after you remove the pan from the heat. If you can't find fresh fava beans, frozen edamame makes an excellent substitute with a similar texture. To ensure the eggs cook evenly, make sure your broth hasn't completely evaporated before cracking them in.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or warm pita bread to soak up the runny yolks. Pair with a side of crispy za'atar-rubbed roasted potatoes for a heartier meal. A crisp, dry Rosé or a chilled Sauvignon Blanc complements the herbaceous notes perfectly. Serve alongside a simple cucumber and tomato salad dressed with lemon and sumac. Add a dollop of labneh or extra Greek yogurt on top for added richness.