Heart-Healthy Green Shakshuka
This recipe serves
2
Ingredients
- 1 tablespoon of olive oil
- 1 large leek, cleaned and thinly sliced, or 1 large brown onion, halved and thinly sliced
- 1-2 cloves of garlic, peeled and minced
- 6 cups of finely chopped baby spinach leaves or 4 cups of finely chopped kale leaves
- ½ teaspoon of ground cumin
- ½ teaspoon of smoked paprika
- Salt and pepper to taste
- 4 eggs
- For garnish: ¼ cup of fresh parsley, cilantro, or mint leaves
- For garnish (optional): sliced green onions to taste
- For garnish (optional) ½ avocado, sliced
- For garnish (optional) ½ cup of shredded parmesan cheese
Directions
- Heat the olive oil in a large skillet or pan over medium heat. Add the onion or leeks and cook for 4-5 minutes, or until softened. Stir in the garlic, cumin, and paprika, and cook for 1 minute or until fragrant.
- Add the spinach and 1-2 tablespoons of water to the skillet, or enough to just cover the bottom. Add salt and pepper to taste, and let the spinach leaves wilt as you stir gently.
- With a spoon, create four small wells in the green mixture. Crack one egg into each well. Cover the skillet and cook for 6-9 minutes. The egg whites need to be set, but yolks can remain runny if desired.
- Serve onto plates. Top with garnishes as desired.