Green Shakshuka
Serves
4
Prep Time
15 min
Cook Time
25 min
Print RecipeIngredients
- ¼ cup (60 mL) olive oil
- 4 green onions, thinly sliced
- 3 cloves garlic, minced
- 1 tsp (5 mL) each ground coriander and cumin
- ½ tsp (2.5 mL) dried oregano
- ¼ tsp (1.25 mL) red pepper flakes
- 8 cups (2 L) loosely packed chopped kale (stems removed)
- ½ tsp (2.5 mL) each salt and pepper
- ½ cup (125 mL) chopped fresh parsley
- ½ cup (125 mL) vegetable broth
- 4 eggs
- ⅓ cup (75 mL) finely crumbled feta
- ¼ cup (60 mL) torn fresh dill sprigs
- ½ red finger chilli, seeded and sliced (optional)
Instructions
- Step 1
Preheat oven to 400°F (200°C). Heat oil in 9-inch (23 cm) cast iron skillet or ovenproof skillet set over medium heat; cook green onion, garlic, coriander, cumin, oregano and pepper flakes for 3 to 5 minutes or until fragrant.
- Step 2
Stir in kale, salt and pepper; cook for 5 to 8 minutes or until starts to wilt. Stir in parsley and broth; cook for 3 to 5 minutes or until liquid has almost evaporated.
- Step 3
Using back of spoon, create 4 small wells in kale mixture; crack an egg into each well. Transfer skillet to oven; bake for 5 to 7 minutes or until whites are set but yolks are still runny. (Alternatively, cook to desired doneness.)
- Step 4
Serve sprinkled with feta, dill and, if using, chili.
Tips
• Substitute spinach for kale.
• Serve with warm pita bread or toasted baguette slices.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 320 |
| Fat | 23 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Carbohydrate | 16 g |
| Fibre | 4 g |
| Sugars | 2 g |
| Protein | 15 g |
| Sodium | 640 mg |
