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Shakshuka Verde (Spinach and Eggs)


Spring into wellness! And it is time to eat healthy, lose weight, and get ready for summer beach body :) Well, so here is our recipe that is super easy to make, it is filling, and it is a great breakfast dish - Shakshuka Verde (aka Spinach Eggs).

For those you are not aware, Shakshuka is a popular middle-eastern egg and tomato dish. It is quite popular in Washington, DC restaurants, and because it is spring and we wanted to make a green healthy breakfast dish, we thought of changing Shakshuka tomatoes to spinach.

I always buy fresh organic spinach, and that makes a ton of difference. Honestly, I buy everything organic if I can. It is healthier and flavorful than non-organic stuff, especially with meat and poultry.

You will need a pound of spinach for this recipe, and as we all know, a pound of spinach wilts down to a tenth of it's size, so you will get a lot of greens from this dish.

Cage-free organic vegetarian feed eggs do the trick here, the yolk is orange and the white is clear. That's how you will know you bought good quality eggs. Even the shell is thicker than non-organic/non-cage free chickens.

I am using crushed red peppers (since I had leftover crushed red peppers from pizza delivery) but you can always use cayenne, or even jalapeno. Cumin seeds add a little earthy flavor to this dish, and you can add a splash of soy sauce too if you would like.

Serves: 2

Ingredients

2 Tablespoons good quality olive oil

1 teaspoon crushed red peppers

1/2 teaspoon cumin seeds

1 medium-size white onion, thinly sliced

1 teaspoon sea salt

1 lb fresh spinach, rinsed, stems removed, and roughly chopped

4 eggs

 

Method

In a non-stick fry pan over medium heat, add oil, peppers, and cumin seeds. Saute for 30 seconds.

Add onions and salt, mix, and cook for 5 minutes.

Add spinach, and cook covered for 3 minutes. As the spinach starts to wilt, stir the spinach and cook for additional 2 minutes without the lid.

Reduce heat to low, crack open eggs on the spinach. Cover and cook for 5 minutes on low heat. Serve.


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