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Green Shakshuka

  • 40 min
  • Easy
  • 10
  • Vegetable oil -- 2 Tbsp.
  • Yellow onion, diced ¼’’ -- 1 each
  • Garlic, minced -- 2 Tbsp.
  • Kale, chopped -- 1½ lb
  • Swiss chard, chopped -- 1½ cups
  • Minor‘s GreenLeaf Basil Pesto Gluten Free -- ¾ cup
  • Lemon juice -- 2 Tbsp.
  • Chicken stock -- 1½ cups
  • Chipotles in adobo, chopped with the sauce -- 1½ Tbsp.
  • Salt -- to taste
  • Pepper -- to taste
  • Eggs, whole, poached -- 10 each
  • Dill, fresh, chopped -- 2 Tbsp.
  • Cilantro, fresh, chopped -- 2 Tbsp.
  • Mint, fresh, chopped -- 2 Tbsp.
  • Feta cheese, crumbled -- 1 cup
Preparation
1
In a sauté pan, heat the oil. Cook the onion and garlic until the onion is translucent. Add the kale and Swiss chard; cook until tender and wilted.
2
When the greens are wilted, stir in the basil pesto and lemon juice. Add the chicken stock and chipotles in adobo, and stir to combine.
3
Let simmer for 5 minutes. Season to taste with salt and pepper. Add additional stock as necessary to achieve a sauce-like consistency.
4
For each serving, place 6 oz shakshuka mixture in a shallow serving bowl or pan. Make a “divot” in the shakshuka mixture and add a poached egg. Alternately, crack a whole raw egg into the divot, cover, and poach in the sauce mixture until the white is set and the yolk is done to your liking.
5
Garnish the shakshuka with the fresh herbs and crumbled feta.
Serving Suggestions/Variations

Serve the shakshuka with naan or pita bread.

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