Very Green Shakshuka

My Syrian grandmother might kill me for this recipe OR she'd be really impressed that I somehow managed to make kale and spinach taste this good. I'm going to go with the latter. This is my Very Green Shakshuka and I know you're going to be making this on repeat. When I make the typical red sauce shakshuka, the tomatoes tend to need more time cooking on the stove top, but since the base is just onion, kale, and spinach, it only needs 10 minutes before adding the eggs in. It's a flavorful and new way to use the kale and spinach sitting in your fridge patiently waiting to be used.

Now, even though Syrians call this recipe Shuzmuz, the dish originated in either Tunisia or Yemen and is called Shakshuka. After years of my mom making it for me for breakfast, I decided to made it my own way, I turned it green! I know many of you struggle to get greens in your diet, breakfast especially. So, I think this is going to be a great alternative for your typical breakfast. Feel free to make this for brunch if you're hosting a small group of friends. You can adjust the recipe by adding extra kale and spinach and more eggs.

This dish is usually enjoyed with pita bread, but you can also use regular toast to dip into it or just eat it with a fork. Let's get to the recipe!

Yields: 2

Portion: 2 eggs

Prep time: 10 minutes

Total time: 20 minutes

This recipe is gluten free and vegetarian (you can use GF bread if you'd like).

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Ingredients:

3 tbsp extra virgin olive oil

½ yellow onion

1 9oz bag of spinach, chopped

3 cups shredded kale

½ tsp salt (adjust to taste)

¼ tsp cumin

1 avocado, thinly sliced

3 tbsp crumbled feta

Optional: Maldon salt & freshly ground black pepper

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Instructions:

1. Prep veggies: have the onion prepped, kale and spinach chopped/shredded. In a large frying pan, drizzle in olive oil on medium high heat. Add onion and allow onion to become aromatic. Allow them to simmer for 1-2 minutes before adding kale and spinach.

2. Add veggies: add the kale and spinach in and allow them to simmer on medium low heat, don't allow them to burn, you want them wilted. Simmer for 7-8 minutes.

3. Add eggs: create four wells for the eggs. Crack one egg into each well. Season with cumin and salt. Cover the pan and cook until the eggs are done to your liking.

4. Serve: top eggs with avocado slices and feta. Optional garnish of salt and black pepper is encouraged. Enjoy!

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD