Leafy Green Shakshuka
A wonderful savoury egg sensation. Green leafy vegetables are some of the most nutrient-dense veggies, so always find ways to work them into any dish for maximum goodness! Pair this with a good quality slice of sourdough or gluten-free bread and enjoy! Recipe brought to you by the College of Naturopathic Medicine – The Health Coach Course
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Prep Time
5 MIN
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Cook Time
10 MIN
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Servings
3 PEOPLE
Ingredients
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6 eggs
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100 g cavolo nero, trimmed of tough stems
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1 large handful of baby spinach
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3 shallots, sliced
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1 green pepper, sliced
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1 courgette, diced
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100 g peas
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1 tsp cumin
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½ tsp oregano
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a pinch of salt & pepper
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a pinch of chilli flakes
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1 tsp coconut oil (for cooking)
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sourdough bread, opt for gluten-free if you have an allergy or intolerance (optional)
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2 spring onions, sliced (optional)
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a handful of fresh coriander (optional)
Directions
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Using a medium shallow pan with a lid, heat 1 tsp coconut oil. Sweat the shallots with the sliced green pepper until the onion is translucent and the pepper is tender.
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Add the courgette and peas and continue to sweat. Then add 3 tablespoons of water and close the lid until the vegetables are all soft.
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Add the cumin, oregano, chilli, salt and pepper, followed by the spinach and cavolo nero. Replace the lid until the leaves have wilted and are tender.
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Using the back of a spoon create wells in the green mixture for your eggs to poach in.
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Carefully crack your eggs into the wells and replace the lid for 4-5 minutes until the whites of the eggs have set and the yolks are still runny.
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Top with coriander leaves and spring onion and serve with your chosen bread.