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7 Days Fun of Clean RecipesDownload
28Sep, 20
Clean Food Love

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!

❤Rachel

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