Green Shakshuka
 
Prep time
Cook time
Total time
 
This green shakshuka is chock full of kale, spinach, english peas, and tomatoes with gorgeous simmered eggs nestled in every possible nook! All made in one simple skillet. What's not to love?!
Author:
Recipe type: Breakfast, Entree, Dinner, Lunch
Cuisine: African, Gluten-Free, Vegetarian, Paleo
Serves: 2-3 servings
Ingredients
  • 3 tablespoons extra virgin olive oil
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 4 cups baby spinach leaves
  • 4 cups flat kale or swiss chard, ribs removed and coarsely chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Juice and zest of one lemon
  • 1 cup salsa verde
  • 1 cup frozen english peas, thawed
  • 4 large eggs
  • ⅛ cup crumbled feta cheese (omit for whole30)
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons chopped parsley leaves
  • 1 tablespoon chopped dill
  • Middle eastern hot sauce for garnish if desired, zhough
Instructions
  1. In a large 14” rimmed skillet, over medium-high heat, add the olive oil, shallot and garlic and sauté about 2 minutes until softened and fragrant.
  2. Add the spinach and kale to the pan and cook for 1-2 minutes until slightly wilted. Season the greens with salt, pepper, lemon juice, zest and salsa and gently stir in the thawed peas.
  3. Carefully turn the greens with tongs making sure to incorporate all ingredients. Cook for 2-3 minutes longer, reduce heat to low and create 4 wells in the greens using a ladle or large spoon.
  4. Crack the eggs over the top of the mixture, leaving some space between each egg. Cover the pan and allow eggs to cook, about 5-7 minutes, depending on how cooked you want the yolks. Serve topped with feta cheese, tomatoes, fresh parsley, dill, and hot sauce. Enjoy immediately.
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2019/04/11/green-shakshuka-gluten-free-whole30-paleo-keto/