Made with AI
Green Shakshuka
30 min 167 kcal per serving Medium
Ingredients
4 Servings
- olive oil2 tablespoons
- leek1 large
- baby spinach2 cups
- kale1 cup
- green bell pepper1 medium
- garlic2 cloves
- ground cumin1 teaspoon
- ground coriander0,5 teaspoon
- chili flakes0,25 teaspoon
- salt0,5 teaspoon
- black pepper0,25 teaspoon
- eggs4 large
- fresh cilantro0,25 cup
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the sliced leek and sauté for 3-4 minutes until softened.
- 3
Stir in the diced green bell pepper and cook for another 2 minutes.
- 4
Add the minced garlic, ground cumin, ground coriander, chili flakes, salt, and black pepper. Sauté for 1 minute until fragrant.
- 5
Add the chopped kale and cook for 2 minutes until it begins to wilt.
- 6
Stir in the baby spinach and cook for another 1-2 minutes until wilted.
- 7
Make four small wells in the vegetable mixture and crack an egg into each well.
- 8
Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny (cook longer for firmer yolks).
- 9
Remove from heat and sprinkle with chopped fresh cilantro.
