Green Shakshuka

Active Time: 20 minutes

Total Time: 20 minutes

Why we love it:

This dish has been having a well-deserved moment in the spotlight over the last year. Traditional versions hail from Northern African or the Middle East. Decide how many eggs you’ll need and go for it - you can fit up to 6 in a 12” pan and 8 if you have a larger one

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Ingredients

1 package Frozen Chopped Spinach (or chard, or kale, or a combination)
1 Yellow Onion (small)
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Turmeric
1 teaspoon Garlic Powder
1 Tablespoon Ground Cumin
1 teaspoon Paprika
1 teaspoon Kosher Salt (divided)
1 Tablespoon Tomato Paste
1 15-ounce can Coconut Milk
4 Eggs (or 6)
4 ounces Monterey Jack Cheese (or any cheese really, shredded, grated or crumbled)
1 Lime
1 Avocado
1 Baguette

Cooking Instructions

1. GREENS

Defrost the spinach packages overnight in the fridge.
2. SAUTÉ

Dice the onion.

Heat the oil in a large skillet or sauté pan (at least 12” and up to 15” across) and add the onion. Saute until a little translucent, about 3 minutes.

Add the spinach. If it's still a little frozen, that's ok, just cover and turn the heat down until it's defrosted.
3. SPICES

Make a well in the center of the pan and add the spices (turmeric, cumin, paprika), add half of the salt, and tomato paste. Cook on the bottom of the pan for about 45-60 seconds until fragrant.
4. COCONUT MILK

Add the coconut milk, stir well, and bring to a simmer. Cover partially and simmer for about 8 minutes, stirring occasionally. If it seems dry, you can add a few tablespoons of water here too.
5. EGGS

Turn the heat to medium low. Press the chard and sauce mixture into an even layer across the pan, then make a small indentation everywhere you’d like to crack an egg in (spacing evenly for the number of eggs you’ve chosen.)

Crack the eggs directly into the indentations. Sprinkle a pinch of salt onto each egg. Cover the pan and cook for 7-9 minutes, or until the eggs are completely set but soft in the yolks. (If you prefer firmer yolks, you can cook for up to 12 minutes).
6. GARNISH

Garnish the whole pan with shredded cheese, a good squeeze of lime, and sliced avocado. If you have extra lime, slice them and serve on the plate.

If you have chives, scallions, cilantro, basil, chives, etc, they make a nice garnish too.
7. SERVING

Slice the bread and serve on plates. Spoon a whole egg and plenty of sauce on plates to serve.

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Substitutions

DAIRY FREE:

omit cheese garnish
SPINACH:

any chopped frozen green, a combination of types, or you can use fresh chopped then sauteed greens
EGGS:

Try scallops, shrimp or mussels nestled into the sauce and poached. Bite size pieces of salmon, tuna or chicken breast would also work.
MUST HAVE MEAT:

add bite size pieces of chicken breast, pork, bacon or chopped up sausages. Ground meat sautéed with the onions works well
KIDS CORNER:

serve their eggs on toast. Add chopped bacon to entice.
BEANS:

use drained chickpeas, white beans, black beans, or even lentils or pinto beans stirred in at the end.