Chakchouka, an iconic dish from Maghreb and Middle Eastern cuisines, is traditionally made with tomatoes, peppers, and eggs. However, a flavorful and vibrant variation known as green chakchouka is gaining popularity. This vegetarian version highlights a variety of green vegetables, offering a healthy and delicious alternative to the classic recipe.
What Is Green Chakchouka?
Green chakchouka is an adaptation of the traditional recipe, where green vegetables replace the usual red ingredients. It typically consists of spinach, leeks, peas, asparagus, and herbs. The eggs are still included, poached directly in the dish, providing a creamy texture and a source of protein. This version offers a fresh and spring-like flavor profile while retaining the comforting essence of the original dish.
Nutritional Benefits of Green Chakchouka
By incorporating a variety of green vegetables, green chakchouka is not only tasty but also rich in essential nutrients. Spinach and leeks provide fiber, vitamins A, C, and K, as well as minerals like iron and magnesium.
Peas add an extra dose of plant-based protein and fiber, contributing to lasting satiety. The eggs, on the other hand, provide complete proteins and essential fatty acids, making this dish a balanced choice for a nutritious meal.
How to Prepare a Delicious Green Chakchouka
To make green chakchouka for four servings, here’s a simple and delicious recipe:
Ingredients:
- 500 g leeks
- 200 g spinach leaves
- 150 g peas (fresh or frozen)
- 150 g cooked chickpeas
- 4 eggs
- 100 g feta cheese
- 20 cl vegetable broth
- 30 g butter
- 1 teaspoon ground cumin
- Salt and pepper
- Olive oil
Preparation:
- Prepare the vegetables: Wash the leeks thoroughly and slice them finely. Rinse the spinach and drain. If using canned chickpeas, rinse them as well.
- Cook the spinach: In a large skillet, heat a drizzle of olive oil over high heat. Add the spinach with a pinch of salt and cook until wilted. Set aside on a plate.
- Cook the leeks: In the same skillet, melt the butter over medium heat. Add the sliced leeks, lightly salt, and let cook for about 10 minutes until tender.
- Add spices and vegetables: Stir in the ground cumin to the leeks and sauté for a minute. Then add the peas and chickpeas, followed by the vegetable broth. Let everything simmer for 5 to 10 minutes, until the liquid is mostly evaporated.
- Assemble: Stir the cooked spinach back into the skillet and mix well. Make four small wells in the mixture with a spoon and crack an egg into each. Crumble the feta over the entire dish.
- Cook the eggs: Cover the skillet and cook on low heat for 5 to 10 minutes, until the egg whites are set but the yolks remain runny.
- Serve: Season with freshly ground pepper and, if desired, drizzle with a mix of olive oil and zaatar for an extra aromatic touch. Serve hot, accompanied by pita bread or lightly toasted country bread.
Our Tips for Personalizing Your Green Chakchouka
Green chakchouka is a versatile recipe that can be adapted based on seasonal ingredients and personal preferences. You can substitute peas and chickpeas with other green vegetables, such as fava beans, asparagus, or zucchini. For a different cheesy flavor, try fresh goat cheese instead of feta.
Green chakchouka is a delicious and nutritious alternative to the classic version. It combines the richness of green vegetables with the creaminess of poached eggs, creating a comforting yet healthy dish. Easy to prepare, it serves as an excellent option for a tasty vegetarian meal, whether for brunch, lunch, or dinner. So, give in to the temptation of this colorful recipe that will delight your taste buds and bring a touch of freshness to your table!
