Easy green shakshuka
Isn’t it funny how you seem to find shakshuka’s now all of a sudden in almost every single blog and even restaurants have picked up on the hype. It’s a thing.. Most shakshuka’s you’ll find are of the red variety with loads of tomatoes and while that is also delicious I am sharing this version which is from Sarah Wilson’s book Simplicious (which I absolutely love!!) and it features lots of green goodness. Looking for a way to increase your intake of green vegetables? Look no further!
This easy and simple green shakshuka is whole30 approved and we love eating it. It is a bit of work cutting all the vegetables but it is totally worth it.Print
Easy green shakshuka that is paleo and whole30
- Yield: 2 people
- Category: Dinner
- 1 tbsp of butter
- 3 spring onions
- 450 gr of green vegetables (we used courgette, sugarsnaps, asparagus and fennel) Sliced thinly or in cubes
- 1/2 tsp of cumin
- 1/2 tsp chili flakes (or tabasco if you don’t have flakes)
- 2 handfuls of leafy greens (we used kale and spinach, but you can add parsley, basil, fennel front, beetroot leaves etc.)
- sea salt and fresh black pepper
- 2-3 eggs
- 3 tbsp of pesto (homemade or store bought)
- Melt the butter in a frying pan and add the spring onions, green vegetables and the cumin. Saute for 5-7 minutes. Add the chilli flakes and the leafy greens and let them wilt for a bit. Season with salt and peper and stir the pesto through it.
- Create two or three divots in your mixture and crack the eggs in. Reduce the heat to low, put a lid on the pan and cook for about 5 minutes or until the eggs are done
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