CFC Creamy Green Shakshuka

Our healthy twist on traditional shakshuka turned out beautifully!

Green on Green…a pretty great way to start the day, wouldn’t ya say!!?

But seriously – it can be challenging to get enough green veggies in each day, so recipes like this make our veggie goals DOABLE & DELICIOUS!

Rich creamy, deeply flavored green sauce with runny yolks…WHERE HAVE YOU BEEN ALL MY LIFE?!

Make a batch for Sunday Brunch, or even a quick Dinner this week!

Makes 4 servings

Ingredients:

• 2 Tbsp extra virgin olive oil, unrefined coconut oil, ghee, or avocado oil, divided
• 1/2 lb fresh spinach leaves
• 1 medium zucchini, skin on
• 1 green bell pepper, seeded
• 2 green onions
• 2 fresh garlic cloves, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 cup plain Greek yogurt
• 1/2 cup crumbled queso fresco or feta cheese, divided
• 1/2 bunch fresh cilantro leaves
• 2 Tbsps fresh squeezed lemon juice
• sea salt and ground pepper, to taste
• 4 large Eggs

Garnish:

• small handful of fresh cilantro
• 1 ripe but firm avocado, sliced

Instructions:

Dice your zucchini and bell pepper and finely chop the green onion and cilantro.

Heat 1 Tablespoon of oil in a large skillet over medium heat.

Add spinach and cook stirring constantly until nicely wilted, about 3 minutes.

Transfer wilted spinach to a plate and set aside.

Add remaining oil to your skillet and heat over medium heat.

Add in the green onion, garlic, diced zucchini and bell peppers. Sauté for about 5 minutes, or until veggies are just tender-crisp.

Add in ground cumin and ground coriander, then continue cooking for 2 minutes more.

Turn heat off and stir in your Greek yogurt, half of your crumbly cheese, wilted spinach, cilantro leaves and fresh lemon juice. Season with a pinch of sea salt and pepper, then allow to cool at room temperature for about 10 minutes.

Next, transfer this mixture to a blender and blend until smooth.

Taste and adjust the sea salt and pepper, if desired.

Pour your pureed mixture back into the same skillet and bring to a very gentle simmer.

Use the back of a spoon to make 4 small wells in your creamy green sauce.

Gently crack each egg into the wells.

Cover with a lid and cook over low heat, until egg whites are fully cooked, and the yolk is to your liking; 5-8 minutes.

Garnish with chopped cilantro leaves and a sprinkle of remaining queso fresco or feta cheese.

Serve with sliced avocado and enjoy!

Rachel

CFC Creamy Green Shakshuka

Category: Breakfast, Recipes

Servings:  4

Ingredients

• 2 Tbsp extra virgin olive oil, unrefined coconut oil, ghee, or avocado oil, divided
• 1/2 lb fresh spinach leaves
• 1 medium zucchini, skin on
• 1 green bell pepper, seeded
• 2 green onions
• 2 fresh garlic cloves, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 cup plain Greek yogurt
• 1/2 cup crumbled queso fresco or feta cheese, divided
• 1/2 bunch fresh cilantro leaves
• 2 Tbsps fresh squeezed lemon juice
• sea salt and ground pepper, to taste
• 4 large Eggs

Garnish:
• small handful of fresh cilantro
• 1 ripe but firm avocado, sliced

Instructions

1. Dice your zucchini and bell pepper and finely chop the green onion and cilantro.
2. Heat 1 Tablespoon of oil in a large skillet over medium heat.
3. Add spinach and cook stirring constantly until nicely wilted, about 3 minutes.
4. Transfer wilted spinach to a plate and set aside.
5. Add remaining oil to your skillet and heat over medium heat.
6. Add in the green onion, garlic, diced zucchini and bell peppers. Sauté for about 5 minutes, or until veggies are just tender-crisp.
7. Add in ground cumin and ground coriander, then continue cooking for 2 minutes more.
8. Turn heat off and stir in your Greek yogurt, half of your crumbly cheese, wilted spinach, cilantro leaves and fresh lemon juice. Season with a pinch of sea salt and pepper, then allow to cool at room temperature for about 10 minutes.
9. Next transfer this mixture to a blender and blend until smooth.
10. Taste and adjust the sea salt and pepper, if desired.
11. Pour your pureed mixture back into the same skillet and bring to a very gentle simmer.
12. Use the back of a spoon to make 4 small wells in your creamy green sauce.
13. Gently crack each egg into the wells.
14. Cover with a lid and cook over low heat, until egg whites are fully cooked, and yolk is to your liking; 5-8 minutes.
15. Garnish with chopped cilantro leaves and a sprinkle of remaining queso fresco or feta cheese.
16. Serve with sliced avocado and enjoy!

6.4.5

https://cleanfoodcrush.com/cfc-creamy-green-shakshuka/

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