Green Shakshuka
Eggs gently baked in garlicky spinach, kale and herbs with olive oil.
Prep10 min
Cook15 min
Total25 min
Serves4
Calories~250 / serving
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Eggs gently baked in garlicky spinach, kale and herbs with olive oil. This one takes 25 min start to finish and serves 4. It earned a spot in our anti-inflammatory deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 25 min
- Everyday ingredients, most of them already in your pantry
- Tagged: anti-inflammatory, vegetarian, gluten-free, one-pan
Our best tip: Leafy greens and extra-virgin olive oil are staples of Mediterranean-style eating.
About anti-inflammatory eating: this recipe uses foods common in Mediterranean-style, anti-inflammatory eating patterns. It isn't a treatment for any condition; talk with your doctor about your own health needs.
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Green Shakshuka
Prep10 min
Cook15 min
Total25 min
Calories~250 / serving
Servings4
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 bunch kale, stems removed, chopped
- 4 cups baby spinach
- 1/2 cup chopped parsley and dill
- 1/2 tsp salt
- 6 large eggs
- 1/4 cup crumbled feta (optional)
Instructions
- Cook the onion in the oil in a large skillet over medium for 5 minutes. Add the garlic and cumin for 1 minute.
- Add the kale, spinach, herbs and salt with 2 tbsp water and cook until wilted, 4 minutes.
- Make 6 wells and crack in the eggs. Cover and cook on low 5 to 7 minutes until the whites set.
- Top with feta and serve with toasted whole-grain bread.
Notes: Leafy greens and extra-virgin olive oil are staples of Mediterranean-style eating. Store leftovers in an airtight container in the fridge.
Calories are an estimate per serving, worked out from the listed ingredients. Brands and portions vary.
Made it? Rate it
★★★★★