Green Bean Shakshuka
Green Bean Shakshuka topped with za’atar and harissa is simple and delicious and filling – hooray!
Shalom my kindelah! I posted a photo of my new favorite easy breakfast on Instagram stories a few weeks ago and so many of you asked for the recipe so here we are! Don’t say I never did anything for you. It’s perfect for Passover or all year. (You probably won’t even miss the bread… mmm bread.)
Last month, my boyfriend and I did a quasi-keto diet, (I didn’t track anything and because math and didn’t give up dark chocolate, and probably drank more alcohol than the suggested amount, but that is neither here nor there) so we could look extra hot in our formal wear for a special event. Giving up bread and sugar was actually way easier than I thought, possibly since I was gorging myself on cheese and steak but also turns out fat is filling. And that is coming from the bagel queen! But that doesn’t mean I didn’t bust into some babka and Bailey’s spiked coffee as soon as we were done. 
Anyhoo, I came to love this breakfast, sometimes with different spices, sometimes topped with cheese or Greek yogurt. Use what you’ve got! You can even pair with matzah or toast, I won’t tell. 
P.S. This gorgeous silverware is courtesy of Myrtle and Rum– use the discount code whatjewwannaeat to save 15% on your order! I’m obsessed. I may have to go back and get the pink set too because pink. 
The best part is how the egg whites run and hold the veggies together like a glorious little nest. 
It’s pretty and delicious!
Green Bean Shakshuka
Ingredients
- You totally don’t have the measure anything to make this recipe, but this is a guideline
- 1 tablespoon butter or olive oil divided
- 1/2 cup green beans trimmed and cut into 1-2 inch pieces
- 1 cup arugula
- Harissa
- Za’atar leave off if you don’t eat sesame seeds for Passover
- Optional: Goat cheese Greek yogurt, etc etc
Instructions
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Heat a small non-stick pan over medium heat-high and add half of the butter or oil.
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Add green beans and salt and saute until green beans and tender and slightly charred, about 5-7 minutes.
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Turn heat down to medium and add arugula and saute just until wilted.
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Add remaining butter or oil to the pan and swirl. Make space in the pan for two eggs, and crack eggs one at a time into a ramekin and pour into the spaces. Swirl so the white covers the pan, careful not to break the yolks.
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Saute until the whites are set but yolks still runny. If you did it all right, slide the whole piece from pan to plate. If not use a spatula to move to a plate. Top with za’atar, harissa and whatever else you like and eat!
