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
Scale
- 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