Making Green Shakshuka

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor profile with a higher smoke point.

green chilies

🥗Healthier: jalapeños

💰Cheaper: banana peppers

Jalapeños provide heat with a similar flavor, while banana peppers are milder and more affordable.

spinach

🥗Healthier: Swiss chard

💰Cheaper: collard greens

Swiss chard is nutrient-rich and can be used interchangeably with spinach.

Preheat the oven to 350°F.

Heat a large skillet on medium heat and drizzle in olive oil.

Add roughly chopped onions and leeks to the skillet.

Season with salt and pepper, then stir and cook for about 5 minutes until softened.

Add 1 teaspoon of coriander and 2 teaspoons of cumin to the skillet.

Stir in minced garlic and cook until fragrant.

Add roughly chopped kale, cilantro, and dill to the mixture and stir until softened.

Pour in broth and stir to combine.

Turn off the burner once most of the broth has evaporated, leaving some at the bottom.

Create six small wells in the mixture, ensuring some greens are left at the bottom.

Crack one egg into each well, adding a dash of salt and pepper on top.

Transfer the skillet to the oven and bake until the eggs are set, about 5-7 minutes.

Top the cooked eggs with goat cheese and pine nuts before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens