Green Shakshuka of sautéed Kale leaves and onion, gently cooked in a pesto of parsley, cilantro, and pistachio nuts. Easy flavourful breakfast, lunch or dinner packing a nutritious punch.
Course: Breakfast, Main Dish
Cuisine: American, middle east
Keyword: Kale, parsley, pesto, shakshuka
Author: Sujata Shukla
For the Green Shakshuka:
2cupskaleleaves chopped and ribs, stalks, removed
1/4teaspoonsaltor to taste
1/2teaspoonblack pepperfreshly ground
1/2teaspoon rose harissaoptional
For the Pesto:
1cupparsleyleaves shredded, stalks, removed
1 - 2tablespoonsolive oil
1chilliFresh sliced, (inner ribs and seeds removed)
1 - 2tablespoonswater
1/2tablespoonLemon juice lemonor from 1/2
To make the Parsley Cilantro Pista Pesto
Wash and spin dry the herbs. Separate the leaves and shred. Slice thin, tender stalks and discard the rest, or set aside for use in soup.
Add all the ingredients for the pesto, except for the water, into the blender. Go slow on the salt as the quantity will reduce after grinding, so you may want to add a little salt and then check the taste after you blend the mixture.
Add a little water, and grind to a rough paste. Add a little more water if required to help achieve the required consistency. Set aside till required for the Shakshuka.
To make the Green Shakshuka:
The quantities of ingredients above are for one plate of Green Shakshuka as it is normally prepared for individual servings. If you are making more than one serving, you would need to increase the quantities proportionately except for the oil and the seasonings which would need to be as required for larger quantities.
Wash and spin dry the kale. Separate the leaves and keep the thin stems aside for use in soup or discard the same.
Slice the kale leaves. I roll them up like a cigar, and then slice into thin ribbons, and again slice the ribbons across into ½ inch/ 1 cm pieces.
Heat a frying pan, add one table spoon of olive oil, let it warm up and then add the minced onions. Sauté for about 3-4 minutes, stirring often so the onion doesn't brown. Add the capsicum and saute for 2 minutes, stirring frequently.
Add the shredded kale, sauté. Kale does not wilt as fast as spinach but you don't need to overcook it, so 5 -7 minutes should be good. Increase the time by another 2 -3 minutes if the kale is quite thick. The bright green begins to discolour into a muddy olive green, as it cooks.
Add a little salt and pepper, keeping in mind that the pesto has already been salted. Stir and check the seasoning, adding a little more if required. Sauté for 1 minute, stirring frequently. Add rose harissa if using.
Add two tablespoons of the pesto, or as much as you need for at least a ½ cm layer of pesto over the kale and onions. Don't stir it in as it could catch at the bottom of the pan. Just layer it on the kale and onion.
Make a little space in the kale and pesto and break each egg gently into the pan, leaving space between the eggs. Season the egg yolks lightly with salt and pepper.
Cook for 2 minutes and then cover the pan and continue to cook, on a low flame for 5-10 minutes, depending on how runny or hard you want the yolks to be.
Serve hot, with toasted bread or flatbread or pita. I had homemade multigrain bread which tasted very nice when dipped in the green shakshuka.