Shakshouka is a dish that I’ve been making for years and in different iterations. So naturally, when I saw that one of my favorite Instagram accounts TheDelicious made a green shakshouka, I was like… uhm I need this. There’s something about Sarah (the lovely woman who owns the account) that embodies the true beauty of food, and as her handle and blog describes, how delicious life can be. One of her recipes that I just adore is a green shakshouka. I took it and made my version. 

What you’ll need: 🔪

• 2 eggs, the fresher the better
• baby kale, chopped
• spinach, chopped
• swiss chard, chopped
• 1 bunch of parsley
• 1 bunch of cilantro 
• 1 medium onion, diced
• 2 small garlic cloves, minced
• 1 teaspoon of cayenne pepper (optional, if you like spice!)
• 2 teaspoons of cumin
• 1 teaspoon of sweet paprika
• salt to taste
• aleppo pepper to taste (you can use cayenne as an alternative)

Method: 🍅

Preheat your oven to 450°F/232° C.

In a large pan (if you have a cast-iron skillet, use that!) at medium heat add olive oil, followed by the onion, garlic, cumin, paprika, and cayenne pepper. Cook at medium heat for about 5 minutes or until the onions are very soft. Then add all of the greens. 

Cook for about 5 minutes more. When the greens start to wilt, add the eggs and then pop that baby into the oven. After about 6 minutes, the eggs will start to develop a layer on told of the yolk. That means you have a very soft egg ready to be removed from the oven. For a very runny yolk, leave no more than 7 minutes. For a hard yolk get the fuck out of there. Just kidding, leave for 10 minutes but you are a monster. 

So, what is it that makes this green shakshouka good?  ❤️
Do I really need to explain what makes this egg dish good? It’s healthy and balanced. Just add seedy toast and you literally have almost all of your food groups in this one.  🍳🍅