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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.
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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!
â¤Rachel
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 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!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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 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!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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