Green Shakshuka
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spring vegetable shakshuka with mushrooms, leeks, asparagus, and peas in a light broth, topped with baked eggs and feta. Fresh and nourishing, it works for brunch, lunch, or dinner served with crusty bread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 tablespoon olive oil (divided)
- 2 heaping cups mixed mushrooms (chopped*)
- 1 teaspoon salt (divided)
- 1 cup leek (white part only chopped (from 3 medium))
- 1 cup asparagus (bottoms trimmed, chopped)
- 1 cup peas (blanched (see notes))
- 1 cup vegetable broth
- 6 eggs
- 3 tablespoons feta (crumbled)
- Za’atar or black pepper
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1301mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 495mg
- Calcium
- 143mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1301MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.