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I just made this tonight and, my oh my, was it delicious! This definitely will be added to my regular routine! And my friends loved it too!
Sierra Hawthorne
We are superexcited to be working with Almond Breeze in 2016 for lots of yummy + delicious sponsored posts! This recipe features their Almondmilk Coconutmilk Blend which is 👌.
Annnnd we’re back at it with the green foods.
I just can’t not.
All the best flavors in the world come in approximately one color – GREEN.
Think about it: cilantro, jalapeño, garlic (sort of, sometimes green), avocado, olive oil, basil, green onions, pistachios… these are the flavor tools of our hearts.
And these are the flavor tools that we are going to use to make this simple, no-frills, borderline crazy looking meal into something that our minds cannot stop dreaming of long after they are gone.
What’s happening here is a three-step process.
We start with a magic-green-sauce-inspired sauce base that ends up looking like a pesto. It’s a magic green pesto, let’s say.
It just kisses the hot pan for a minute to bring out the flavors of the garlic and the herbs, and then it gets creamified into a flavor-bomb sauce with none other than Almond Breeze’s Almondmilk Coconutmilk Blend because we are definitely coconut people, are we not?
*Side note: regardless of what milk choices you make for this recipe, I need you to look into this Almond Breeze Almondmilk Coconutmilk Blend situation for all your breakfasting needs. Cereal, my friends, has never tasted better. Especially (wait for it) chocolate cereal. Here’s the thing – I don’t even really eat cereal. But when I have this milk in my fridge, I EAT CEREAL. Oatmeal, smoothies, you name it. It is ON POINT. Tastes like coconut milk but lighter and more drinkable. 👌
But back to the recipe.
Then this creamy green sauce gets to act as a blanket for our eggs – we crack them into the sauce, put a lid on the whole thing, and let the eggs cook to that perfect next-level soft-yolk status. I mean, if you are Bjork, you can let yours cook till the yolks are hard, but just know -the rest of us WILL be judging you.
This is a miracle meal, guys. It’s a breakfast, it’s a dinner, it’s a lunch that can be paired with a slice of leftover veggie pizza / not like I just did that or anything / it’s really just the most versatile combination ever. I love it here and Iove it with this one-pot spicy egg miracle as well.
And since we’re en route back to the Philippines, it’s only fair that we serve these eggs with white rice. Eggs and rice is something I never really understood in my first 25 years of life, but the Philippines taught me a thing or two in our year of living there and, even as a person who does not love eggs, I can safely say that eggs with rice (preferably with the green sauce and/or Filipino style garlic rice) is THE ONLY way to eat eggs.
Shakshuka greatness awaits you.
Green Shakshuka
- Total Time: 30 minutes
- Yield: 4 1x
Description
Creamy Green Shakshuka with Rice – 30 minute recipe made with cilantro, parsley, jalapeño, olive oil, almond milk, eggs, and rice. Breakfast, lunch, OR dinner!
Ingredients
For the Sauce Base:
- 1 full bunch of cilantro
- 1 full bunch of parsley
- 3 cloves garlic
- 1 jalapeno pepper, ribs and seeds removed for mild version
- 1/2 teaspoon salt
- 1/4 cup water
- 1/4 cup olive oil
- squeeze of lime juice
- 1/4 cup to 1/2 cup pistachios
For the Shakshuka:
- 1–2 cups almond milk (I used Almond Breeze’s Almondmilk Coconutmilk variety – the flavor was perfect for this!)
- 1 tablespoon cornmeal whisked with 1 tablespoon almond milk (optional – for thickening)
- 4 eggs
- crumbly cheese like Cotija for topping
- rice, toast, or naan for serving (BUT FOR SURE RICE)
Instructions
- Sauce Base: Pulse all the sauce base ingredients to get a sauce with a texture like pesto.
- Sauce Prep: In a skillet over medium high heat, add the sauce base and saute for a minute or two to soften the spicy bite of the garlic. Add the almond milk (start with 1 cup and add more as needed) and stir to mix together. Bring to a low simmer for a few minutes – you should end up with a creamy-looking green sauce. If your sauce looks overly watery, add the cornmeal / almond milk and keep simmering it – it should start to thicken up fairly quickly. At this point it’s a good idea to taste and season with additional salt. I ended up adding a few pinches both times I made it – just taste and adjust to your liking.
- Eggs: Turn the heat to low. Crack your eggs into the sauce, leaving room between each of them, and cover with a lid. Let the pan sit for 10 minutes or so (less for super soft yolk, more for hard yolk) and when the eggs are ready, serve over rice (our favorite!) with hot sauce and crumbly cheese. Yum!
Notes
The longer you simmer the sauce, the worse it will look. The color gets pretty weird after a while, so try to just simmer it long enough to get the flavors going but short enough to keep the green color.
The nutrition information includes one serving of white rice.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: Middle Eastern
Keywords: shakshuka recipe, green shakshuka, shakshuka with rice
Shout out to Almond Breeze for partnering with us to make this creamy green sauce a reality.
I can’t believe I’ve never commented on this recipe before as I’ve made it numerous times now. What an easy and delicious dinner. So filling over rice.
I have to write a comment on this recipe as it is definitely in my top 10 favorite dishes OF ALL TIME! It is so good, so easy to make and I like to think it’s pretty healthy! Thanks so much for this amazing recipe!
So glad to hear it!
I thought shakshuka was eggs with tomato sauce? I only ask because I have never had shakshuka, and since it’s been a bit trendy on food blogs, I’ve seen a lot of pictures and never even been tempted to make it! It just doesn’t sound good. But on the other hand THIS recipe sounds tasty! I might try it. 🙂
There are different varieties of shakshuka! We hope you love this recipe if you give it a try!
I just made this tonight and, my oh my, was it delicious! This definitely will be added to my regular routine! And my friends loved it too!
Glad to hear this, Sierra!
We made this for dinner last night. Absolutely delicious!!!
Glad to hear it, Alicia!
The recipe seems interesting, however, it should be titled shakshuka inspired since it is a very loose interpretation of shakshuka and also it would be appreciated if you mentioned the culture you borrowed the inspiration from.
I kept my shakshuka simple https://foodsfromafrica.com/blog/2016/4/9/shakshouka but I love you idea, this would pair so well with some rice!
This recipe is INCREDIBLE. I’ve never been disappointed by a recipe on this site (it’s my first go-to for recipes, always), but this recipe is on another level. It’s so good I actually feel compelled to leave a comment, which never do!
I was pretty skeptical as I was making it, as it seemed to call for a LOT of parsley and cilantro (I took “one bunch” of each to mean a full bunch as sold in the grocery store, and it almost didn’t all fit in my food processor), and then I wondered if the sauce was too thin after adding the milk, but everything turned out perfectly!
I alter almost every recipe I use, but I wouldn’t change a thing about this one. The boyfriend loves it too. We will be making it often.
We love hearing that! Thanks for the comment! 🙂
I just made this for the first time for a solo supper. I was finishing the whole yummy package (sriracha, short grain brown rice, over salad greens) when my 25 year old came in unexpectedly, tasted the pan scapings, & was so wowed he asked if I would make him some too! He guessed it was invented by ‘that Yum blogger’….all my coolest Pinterest recipe attempts are, you know, so it was an easy guess! Our household LOVES to eat what you create! Keep up the great work!
We love hearing that! 🙂 Glad you’re enjoying the recipes!
This is an excellent recipe, which I have tried several times this past week. Once it was as the main item on the plate, with some fresh veggies on the side (tomato & cucumber slices). This worked out well. The other time I treated it as a side dish together with a salad; steamed carrots; and fruit slices. I tried a thousand island dressing, but the combination was not the best. What would you suggest for salad dressing? And what items would you have used on the plate?
We haven’t tried pairing this recipe with a salad, but a creamy cilantro dressing may be a good fit for flavor! One of my favorites is from Trader Joe’s.
Wow this looks very yummy, my partner and I love eating eggs but have never tried them with rice. I will definitely give these ago.
Hope you enjoy it, Lucy! 🙂
Made this for dinner last night with my 12 year old, and added some extra spinach and shredded coconut into the green sauce. Her words: “Soooo good. Tastes REALLY fresh!” Thanks for a great recipe that was a hit with the whole family.
Oh we love to hear that! Glad it was a hit! 🙂
Can’t wait to give it a try! This is what I call comfort food !
I agree with Chelsea. I LOVE whipping up eggs for dinner, especially after a long day. I have almost everything in my pantry for this recipe… the best kind of dish in my opinion 🙂
I absolutely love the photography! The food looks delicious and makes my mouth water. I can’t wait to try it out for myself!
This has me all kinds of levels of curious <3 loving the major greens emphasis and if magic green sauce is the foundation…this is obvi gonna be incredible!
This sounds amazing. I love eggs for breakfast so I’m going to try this recipe. Thank you!!
I adore eggs but have never cooked them this way. This green color is just awesome… The recipe is definitely on my to-cook-list!
so lovely! i’ve been looking for a green shakshuka recipe for awhile and this one looks perfect.
YUUUM! This looks so so good, the perfect sharing breakfast for a cosy weekend.
I’m a lover of rice, but for this one I’d definitely do down the bread route. Nothing beats dipping bread into runny yolk and green sauce – it’s the secret to winning at life! X
We would definitely agree! 🙂
Wow it’s the first time I see eggs cooked this way, I’ll definitely try it! :3
I’m team runny yolk all the way. Eggs and rice have never really been my thing, but I bet I could totally get behind them with this green sauce.
Interesting incorporation of almond milk in a savory recipe like shakshuka! Shakshuka is my favorite brunch dish. Yum!
Runny yolks And that sauce looks dreamy! I’m alllll about the green food.
I have a question rather than a comment – when you say a “full bunch,” do you have any idea what the weight is or how many cups a bunch would be? I live in Guatemala and buy all my produce at the mercado, so there is no such thing as a bunch.
Now for a comment – I love your recipes!! I’ve made your Magic Green Sauce numerous times and the sauce in this recipe is very similar…can’t wait to try it.
Hey Jan! A bunch is approximately 2.8 ounces – which is about one cup packed. Hope you enjoy it! 🙂