Green Shakshuka
This recipe is the perfectly spiced combo of nutritious leafy greens and high protein eggs. Inspired by shakshuka, a Middle Eastern dish of eggs poached in spiced tomato sauce, this recipe uses delicious garlic, onions and greens as the base instead. Add toppings like fresh herbs, feta or yogurt and serve with crusty sourdough to make the perfect meal.
Ingredients
- 4 Conestoga Free-Range Eggs you can use up to 8 eggs with this recipe
- 1 Tbsp extra virgin olive oil
- 1 medium yellow onion diced
- 2 garlic cloves roughly chopped
- 1 tsp ground cumin
- 6 cups greens of choice we used a combination of kale, beet greens and diced zucchini
- 1/2 tsp sea salt and a few cracks of pepper
- 4 Conestoga Free-Range Eggs you can use up to 8 eggs with this recipe
- 1 Tbsp extra virgin olive oil
- 1 medium yellow onion diced
- 2 garlic cloves roughly chopped
- 1 tsp ground cumin
- 6 cups greens of choice we used a combination of kale, beet greens and diced zucchini
- 1/2 tsp sea salt and a few cracks of pepper
Optional Toppings:
- Torn up fresh herbs cilantro, parsley, mint and/or basil
- Few shakes of hot sauce
- 1 avocado sliced
- Crumbled feta
- Few dollops harissa pasta
- Few spoonfuls dairy-free or dairy yogurt
- Broken crusty gluten or gluten-free bread
Substitution Guide:
- Greens: Use whatever green veg you have - zucchini kale, spinach, Brussel sprouts, cabbage, collards, swiss chard, beet greens, radish/turnip greens, etc.
Instructions
- Place a large, wide skillet on medium-high heat.
- Add extra virgin olive oil to coat the bottom of the pan.
- Toss in the onions and sauté until translucent, about 5 minutes, then add the garlic and sauté for another 3 minutes. Add in the cumin.
- As the onion and garlic are cooking, prep your greens. Chop the kale, beet greens, chard, zucchini - whatever you're using. Then add them to the pan with salt and pepper. If your pan is not that wide, add them in batches.
- You want them nice and wilted, this takes about 5-7 minutes. You can definitely add less or even add more, just adjust the "wilting" time.
- After 5-7 minutes, make little "wells" or holes and crack in the eggs. We only used 4, but you can add up to 8, if your pan is big enough.
- After a minute, cover the pan for 3-5 minutes so the eggs can cook quickly. If you don't have a cover big enough, just use an ill-fitting one, it's fine.
- If you like the yolks really running, watch them so they don't overcook.
- Serve with whatever toppings you love.
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