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Green Shakshuka
  1. Preheat the oven to 350°F
  2. In a large, oven-safe skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and jalapeño, then sauté until fragrant, 1 minute more
  3. 4. Season with cumin, coriander, salt, pepper and harissa. Cook about 1 minute, until fragrant
  4. Transfer the mixture to the bowl of a food processor or a blender and puree until coarse. Add the broth and puree until thick and smooth
  5. Wipe out the skillet and grease it with nonstick cooking spray. Pour the spinach mixture back into the pan and use a wooden spoon to make eight circular wells
  6. Gently crack the eggs into the wells. Transfer the skillet to the oven and cook until the egg whites are fully set, but the yolks are still a little bit jiggly, 20 to 25 minutes
  7. Sprinkle the shakshuka with parsley, cilantro and red-pepper flakes, to taste. Serve immediately
Recipe Notes

Approx. Nutrition per serving: 251kcal; 10g carbs; 17g protein




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