GREEN SHAKSHUKA

This green shakshuka was super easy to make and really hit the spot! The kids gobbled up their runny yolks with toasted bagels and I dipped jicama fries in mine (highly recommend!).

Traditional shakshuka is a North African dish with eggs poached in a chunky, spiced tomato sauce.  This “green” version uses spinach, leeks, and kale in place of the tomatoes.  Shakshuka has been gaining popularity in recent years for many reasons.  I love it because it’s quick & easy, customizable, versatile, nutritious, and delicious.  You can use different veggies, greens and herbs and keep it mild or spice it up. Give it a go and let me know what you think!

Ingredients for 3 servings of 2 eggs each:

• 2 Tbsp olive oil

• 2 leeks, diced

• 2 cloves garlic, minced

• 1 jalapeño pepper, seeded and minced

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/2 tsp ground cumin

• 1/2 tsp ground nutmeg

• 1/2 cup bone broth (or substitute vegetable broth)

• 7 to 8 cups mixed spinach and baby kale or your choice of leafy greens

• 1/2 cup each fresh parsley and cilantro, coarsely chopped (I use mainly leaves but you can use the stems as well)

• 6 eggs

• optional extras: harissa sauce, prosciutto, dairy-free cream cheese or feta cheese

Directions:

1. Preheat oven to 350F.

2. Using a medium-sized ovenproof skillet, heat oil over medium heat.

3. Add leeks and cook until tender, approximately 4 minutes.

4. Add jalapeño, garlic, salt, pepper, cumin and nutmeg and cook with stirring until fragrant, approximately 1 minute.

5. Stir in broth and greens and cook until fully wilted, 3 to 4 minutes. Add parsley and cilantro and cook for another minute.

6. Turn off heat and make 6 wells in the greens with a wooden spoon. Crack an egg into each well.

7. Bake 8 to 10 minutes or until whites set but yolks slightly runny. If desired, top with harissa, prosciutto and cheese for the final couple minutes of baking.

Serve with crusty bread or veggie fries as desired and enjoy!