I am definitely on the shakshuka bandwagon.
It’s taken me some time to come up with a recipe in the style of shakshuka sans tomato, but now that I have there is no stopping me. And the best thing about today’s recipe is it is loaded with veggies, like 6 cups of greens loaded. That means after sharing this with someone for breakfast, you are nearly at the guideline for daily vegetable intake! Go you!
Basically say hello to my weekend breakfast for as long as I can forsee.
a shakshuka overflowing with healthy leafy greens
- 2 cloves garlic minced.
- 2 tsp olive oil
- 3 cups Kale stems removed
- 3 cups Spinach
- 1/2 cup vegetable broth
- 4 eggs
- 4 slices of sourdough bread
- 2 tbsp feta
- 1/2 small avocado
In a large oven safe skillet on medium heat, add two cloves of minced garlic and olive oil.
Add about 2 cups of ripped kale pieces (stems remove) with a couple tablespoons of broth. As the Kale wilts, continue to add more kale, spinach and broth until its all wilted.
Turn your oven broiler on high.
Make 4 small "holes" for the eggs to cook. There should still be a thin layer of greens on the bottom of the holes.
Crack 4 eggs, (as quickly as you can without breaking the yolks, so they cook evenly) into each hole. Cook on the stove for a few minutes, and then transfer into the oven until they are cooked to your liking.
Slice and toast the sourdough and slice the avocado.
Serve with avocado, sprinkled feta, and sourdough.
- Kale & Spinach: you could swap one for the other and make this dish with only kale or only spinach, if you only have one.
- Dairy Free: Just remove the feta!
- Gluten Free: Use Gluten free bread!
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