Green Shakshuka
This green shakshuka recipe is so good and ready in less than 30 minutes! Warm and filled with delicious pantry-friendly spices, this vegetarian recipe is healthy and flavorful all thanks to fresh kale and cremini mushrooms.
Ingredients
- 2 tablespoons avocado oil
- 2 garlic cloves
- 1/4 cup cremini mushrooms sliced
- 1/4 cup cilantro chopped, plus more for garnishment
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1 bunch kale de-stemmed, roughly chopped
- 4 eggs large, substitute 1/2 cup drained canned or cooked chickpeas for plant-based
- sea salt
- freshly cracked pepper
- micro-greens for garnishment, optional
- parsley for garnishment, optional
- Avocado slices for serving
Instructions
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Preheat the oven to 375°F. Heat oil in a large skillet over medium-heat. Add diced onions and mushrooms and sauté for 3-4 minutes.
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Add garlic, spices, and cook for another minute or so. Stir in the kale, and season it with salt and pepper.Add 2 teaspoons water and cook until kale softens, about 1-2 minutes.
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Use a wooden spoon to create four small wells in the mixture and crack an egg into each one (add 1 Tbsp chickpeas into each well for vegan).
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Transfer the skillet to the preheated oven and bake uncovered for 7-10 minutes, until the egg whites are set or until desired texture.
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Add fresh cracked black pepper & garnish with fresh herbs, micro-greens and serve with avocado as desired.
Recipe Notes
*Substitute 1/2 cup of canned or cooked dried chickpeas for plant-based version