Green Shakshuka
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Spring Green Shakshuka is a versatile one-pot breakfast (or dinner) meal packed with nutrients and vitamins! Ready in less than 30 minutes.
ingredients
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serves: 4
2 tablespoons olive oil
1 medium-sized yellow onion, chopped
2 cloves garlic, minced
1/2 -1 jalapeno, with seeds for extra spiciness (otherwise, removed), chopped
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 leek, chopped
4 spears asparagus, chopped
100 grams or 1 cup mung bean sprouts
2 green onions, chopped
100 grams or 1 cup baby beet greens
100 grams or 1 cup stinging nettles (leave only), chopped
100 grams or 1 cup baby spinach
50 grams or 1/2 cup wild garlic, chopped
2 sprigs oregano, chopped
4 eggs
2 tablespoons chopped parsley, to garnish
salt and freshly ground black pepper
hot sauce, to serve (optional)
crusty bread, to serve (optional)
Servings Per Recipe: 4
Amount per Serving
Calories: 200
- Total Fat: 11.4 g
- Saturated Fat: 2.4 g
- Trans Fat: 0 g
- Cholesterol: 163.7 mg
- Sodium: 189.2 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 5.6 g
- Sugars: 3.8 g
- Protein: 10.3 g
preparation
1. Heat olive oil in a large skillet or cast iron pan over medium heat. Sautéing chopped onion, garlic and jalapeno until soft, for about 3 minutes. Add ground cumin and smoked paprika and cook for 1 more minute, stirring frequently.
2. Add chopped leek, asparagus, mung bean sprouts, green onions, baby beet greens, stinging nettles, baby spinach, wild garlic and oregano. Sauté until the liquid evaporates, stirring occasionally, for about 8 minutes.
3. Make wells in the green mass and poach eggs into them. Cook until the eggs are done. You can cover the skillet with a lid for a quicker result. Garnish with chopped parsley and season with salt and freshly ground black pepper to taste. Serve with hot sauce of your choice (I used homemade sriracha sauce) and fresh crusty bread (optional). Enjoy!
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