A fresh, verdant twist on the classic red shakshuka. Instead of tomatoes, this dish uses a base of sautéed greens (spinach, kale, chard) and herbs, flavored with cumin, coriander, and lemon. Eggs are poached directly in the bed of greens, topped with feta and avocado for a nutrient-dense, savory breakfast.
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14 items
Heat olive_oil in a skillet over medium heat. Sauté onion until translucent, about 5 minutes.
Add garlic, cumin, and coriander; cook for 1 minute until fragrant.
Add the kale and cook for 3-4 minutes until wilted.
Add the baby_spinach in batches, tossing until all greens are wilted and tender.
Stir in cream (if using), lemon_juice, salt, and black_pepper.
Make 4 wells in the greens and crack an egg into each well.
Cover and cook on low heat for 5-7 minutes until whites are set but yolks are runny.
Top with crumbled feta_cheese and sliced avocado. Serve immediately.
