Shakshuka is a classic North African and Middle Eastern dish of eggs poached in a tomato pepper sauce. Shakshuka can be eaten any time of the day and is a great foil for eating more veggies.
This green version of a shakshuka is totally delicious and will be one of your new go-to staples.
Instructions
- Start by making a chili paste by putting red or white onion, your favorite chili peppers, bell peppers, and garlic under the broiler. Cook until all the vegetables are blackened.
- Put the peppers into a bowl, cover with plastic wrap, and wait for 20 minutes.
- When the time has passed, peel the skin and deseed the peppers.
- Put all the vegetables into a food processor to make a paste.
- Heat some oil in a pan and toast cumin, oregano, paprika, and chili powder for just a minute.
- Add in the paste as well fresh greens such as chard, kale, spinach, and a blend, and cook for 5-10 minutes.
- When the sauce has formed, make wells and add in the eggs.
- Cover and cook on medium for 4-6 minutes or until the whites have set and the yolks are still runny.
- Drizzle over tahini sauce and tons of fresh herbs and serve!
