Green shakshuka
Bring some green to your breakfast table with this fulfilling Green Shakshuka – a healthy twist on a North African classic.
Instructions
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Prepare the Ingredients
- Chop the vegetables including the onions, garlic, kale, and bell peppers. Slice the jalapenos into small rings.
- Prepare the Ingredients
- Chop the vegetables including the onions, garlic, kale, and bell peppers. Slice the jalapenos into small rings.
- Sauté Vegetables
- In a large skillet, heat the olive oil over medium heat.
- Add the onions, bell pepper, jalapenos and garlic and cook until they are soft.
- Add Spices and Kale
- Stir in the cumin, paprika, and salt. Simmer for a minute.
- Add the kale and cook until it wilts.
- Add Eggs
- Make little wells in the mixture and carefully crack the eggs into them.
- Cover the pan and let the eggs cook until they're done to your liking.
- Voilà!
- Serve the shakshuka warm, garnished with fresh herbs and crusty bread on the side.
Recipe notes
- Variations: You can swap out the kale for spinach or Swiss chard.
- Adding Cheese: Feel free to sprinkle some feta or goat cheese on top before serving.
- Heat Level: Adjust the amount of jalapenos to control the spiciness of the dish.
- Storing: Store any leftover shakshuka in the refrigerator for up to 2 days. Reheat in the microwave or on the stove over low heat before serving.
Ingredients
Scaled from 1 serving
- 1 tablespoon olive oil
- 1 medium onion
- 1 bell pepper
- 2 cloves garlic
- 1 small jalapeno
- 1 bunch kale
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- Pinch of salt to taste
- 4 large eggs
- Fresh herbs for garnish
- Crusty bread for serving