Garden Greens Shakshuka
Gluten free & vegetarian; includes vegan option
  • 8cups packed mixed chopped greenssuch as kale, Swiss chard, and spinach, dividedinach
  • 1 fresh jalapeno, seeded and chopped
  • 1tsp ground cumin
  • 1tsp salt
  • 1/2tsp ground coriander
  • 1/4cup chopped fresh dillplus extra for garnish
  • 1cup ice cubes
  • 1tbsp grapeseed oil or avocado oil
  • 1large leek, trimmed and thinly sliced into half-moons
  • 1 garlic clove, minced
  • 6large organic eggs
  • 1/2cup frozen peas or fava beans
  • freshly ground black pepper
  • 1/2 tsp crushed red pepper flakes
  • 1tbsp chopped fresh mint leaves
  • 2tbsp crumbled feta cheese
  1. Preheat oven to 325 F.
  2. In saucepan of boiling water, blanch 2 cups mixed greens for about 10 seconds. Drain and transfer blanched greens to blender. Add jalapeƱo, cumin, salt, coriander, dill, and ice cubes. Puree until smooth and set aside.
  3. In large ovenproof skillet, heat oil over medium heat. Cook leek, stirring often, until softened, about 5 minutes. Add garlic and continue to cook for 1 minute more. Add remaining chopped greens a handful at a time, letting each addition wilt slightly before adding more. Cook, stirring and tossing often, until all leaves are wilted, about 2 minutes. Stir in puree and use wooden spoon to create 6 small wells in mixture. Crack an egg into each well. Sprinkle peas or fava beans over dish before transferring to oven, and bake until eggs are just set, about 15 to 20 minutes.
  4. Garnish with black pepper, red pepper flakes, mint, feta cheese, and extra dill sprigs. Serve with warm gluten-free pita or other flatbread.
Recipe Notes

Per serving: 148 calories; 10 g protein; 8 g total fat (2 g sat. fat); 10 g total carbohydrates (2 g sugars, 2 g fiber); 562 mg sodium