Bright and fresh, this Green Shakshuka makes a great breakfast, brunch or light dinner. It’s a nutrient packed meal that’s enjoyable anytime of year.
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Ingredients
2 tbsp extra virgin olive oil
½ cup chopped green onions plus more for garnish
1 ½ cups small chopped broccoli
2 garlic cloves, minced
¾ tsp ground cumin
1 tsp kosher salt
¼ tsp ground pepper
pinch of chili flakes
6 cups chopped regular or tuscan kale
½ cup vegetable broth or water
1 cup salsa verde
Toppings
fresh cilantro for garnish
1x jalapeno, peeled, pitted and sliced
1x avocado, peeled, pitted and sliced
⅓ cup crumbled feta cheese
regular or gluten-free bread for serving
Servings4-6
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
How to Make It
Add olive oil to a large high-sided skillet over medium heat. Once the oil is hot, add the green onions and saute until softened, about 2-3 minutes.
Add the small chopped broccoli and saute for 4-5 minutes, stirring occasionally.
Add the minced garlic, cumin, salt and pepper and cook for a minute until fragrant.
Add the kale, cook and stir until the kale has started to wilt, about 2 minutes.
Add the vegetable broth and salsa verde and bring to a simmer over high heat. Turn to medium-low and simmer for 5 minutes.
Make little wells in the greens and crack the eggs into each well. Let cook for 2 minutes.
Then, cover the pan with a lid to let the eggs finish cooking, about 2-6 minutes depending on how you like your eggs done. (If you like a runnier yolk, watch the eggs closely and check at the 2 minute mark so they don’t overcook. If you prefer a harder yolk, cook for closer to 5-6 minutes).
Remove the shakshuka from the heat and top with salt, pepper sliced jalapeno, avocado slices, crumbled feta cheese, fresh cilantro and sliced green onions. Serve with bread if desired.
