Happy Friday! We made it!
We have had A WEEK over here. I don’t mean to be a downer (because life is absolutely grand), but man, having sick kids is so tough sometimes.
I’m grateful that my children are generally healthy with no major health issues (seriously), but when both of them are sick, especially my almost 1-year-old…mama wants to nap for three days straight.
Finn has a bad cold along with croup (ugh), and it has been so hard on him (and probably harder on me!). He hasn’t been really sick before, and I’m grateful for that, but watching him struggle to breath and coughing in pain is a parent’s nightmare. We’ve had a few sleepless nights around here.
Kieran has a chest cold (what else is new. Hello, February), but it’s always a bit more complicated for him because he has asthma. Kicking a bad cough is harder for him than the average kid.
AND! To top it off, Dan and I did a detox this week. Meaning, we had no sugar, meat, dairy, salt, processed food, or CAFFEINE (seriously?! The timing). We both needed a little reset because we’ve both been SO sluggish lately. I don’t regret it at all, but boy, it made me feel completely useless those first few days. We’re back on (off? haha) the wagon again today, and it feels great. I have lots of energy and feel…lighter. Giving yourself a break from all of the “stuff” feels really good.
The timing could not have been worse, though. I got two hours of sleep one night this week, and I had a million things to do all week long, none of which got accomplished (hence why you are seeing only blog post from me this week…and on a FRIDAY) because I had ZERO energy and was going through major caffeine withdrawal. On top of spending all my waking time tending to the kids.
But I’m here! I made it!
And now let’s get to business: this green shakshuka is SUCH an awesome weeknight dinner idea. Breakfast for dinner is one of my favorite things on busy weeks. This comes together in 30 minutes and tastes like a dream.
Let me start off by saying that this is NOT a traditional shakshuka. This is my take. It has some short cuts (like jarred salsa verde), and uses completely different flavors than what you might see in a more traditional red shakshuka (no tomatoes in sight!). The results? Addictingly delicious.
The green sauce consists of onions, bell pepper, jalapeños, salsa verde, fresh herbs, and baby spinach. Everything simmers for a bit and then gets blended smooth. Then, we bake eggs in the sauce and top it off with salty feta cheese, more greens and herbs, and slices of avocado.
All that’s missing is some crusty bread or buttered naan to eat this with, but oh my gosh, this meal is so satisfying. It’s one of those light, healthy dishes that tastes so much more indulgent than it really is. I think blending the sauce really makes it feel more luxurious from a texture standpoint.
And the flavors are so, so wonderful. It’s kinda like a Middle Eastern breakfast meets Tex Mex meets Molly’s kitchen. Hah.
Trust me, it’s gooooood.
And with that, I’m off to tend to the kids again. Here’s hoping for a better (healthier!) weekend!
Spicy Green Shakshuka with Feta
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Spicy Green Shakshuka with Feta is a healthy and fast meal that works anytime of day! It’s a non-traditional take on the classic red shakshuka and flavored with a Tex Mex flare.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
- ½ teaspoon cumin
- ½ teaspoon coriander
- 1 teaspoon kosher salt
- ½ cup salsa verde
- ½ cup vegetable (or chicken) stock
- 2 cups baby spinach
- ⅓ cup cilantro (or parsley)
- 6 large eggs
- ¼ cup crumbled feta
- ¼ cup Greek yogurt
- 1 avocado, sliced
- Herbs or microgreens, for garnish
- Crusty bread, for serving
Instructions
- Preheat the oven to 400°F and heat a 10- or 12-inch ovenproof skillet over medium heat.
- Add the olive oil to the skillet and once hot, add the onion, bell pepper, garlic, jalapeno pepper, spices, and salt.
- Cook, stirring frequently, for 5-7 minutes or until the peppers and onions are very tender.
- Pour in the salsa verde and chicken stock and bring the mixture to a gentle simmer. Simmer for a few minutes and then remove the skillet from the heat.
- Carefully transfer the mixture to a blender. Add the spinach and cilantro the blender and blend on high, venting your blender since the mixture is hot, until smooth.
- Return the sauce to the skillet. Make a well in the sauce using the back of a spoon and crack and egg into the well. Continue with the other eggs.
- Sprinkle half the feta over top of the eggs and season each egg with a little salt and pepper. Place the skillet in the oven and bake for 10 minutes – I like to check around the 8-minute mark – or until the eggs are cooked to your preferred doneness.
- Remove the skillet from the oven and garnish with the remaining feta, dollops of yogurt, sliced avocado, and herbs and/or microgreens. Serve warm with crusty bread on the side.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: breakfast
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
I made some homemade Tomatillo salsa verde and was looking for recipes to make with it. I made this for dinner last night and my partner and I both LOVED it! He had leftovers for breakfast this morning and said it was even better the next day (and he ate it cold). I changed only a few things. I used regular spinach instead of baby spinach, two jalapeños, 4 cloves of garlic, and added cayenne and red pepper flakes because we like things spicy. Also, I had plain Greek yogurt on hand so used that rather then vanilla yogurt. I will likely make it again.