A great twist on a classic dish, Shakshuka, traditionally made with a tomato sauce. In this dish, I used kale, chard, zucchini, mushrooms, onion and garlic seasoned with cumin, smoked paprika, cayenne pepper, salt and pepper. After I sauté these together, I make tiny nests for the eggs to steam and cook. I finished this dish with avocado, tons of fresh herbs and goat cheese.
The best part of this dish is that you can add whatever greens and veggies you like! Add in your favorite protein. Spice it up with some peppers. Add green tomatoes or peas. This is a great brunch dish served with toast and a big ol' cup of coffee. It's healthy, quick and easy to make. Also.. isn't it beautiful?!
With summer quickly coming to an end, make sure to use up the last of the beautiful produce that's available to you. This dish can incorporate all of them! A great "I think I'll just throw some of this in there too" recipe. We love a vibrant, nourishing and tasty breakfast.
Alright, shakshuka it up!
1/4 cup oil + a drizzle for garnish
1 yellow onion, diced
2 cloves garlic, diced
1/2 cup mushrooms, diced
1-2 zucchinis, diced
1-2 cups swiss chard, chopped
1-2 cups kale, chopped
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
pinch of salt and pepper
1/4 cup goat cheese
1/4 cup fresh herbs, your choice
1. Over medium heat, add oil and sauté onion and garlic until fragrant, about 2-3 minutes. Be careful not to burn it. Add mushrooms and zucchini and sauté for about 7-8 minutes or until beginning to soften and brown. Stir often to avoid sticking or burning.
2. Add in the chard and kale. Cook down until beginning to wilt. Add in spices and mix until thoroughly combined. With the back of a spoon, make 4-6 dents or nests that you will crack your eggs into. Turn heat down to low heat, crack eggs into nests and cover pan with a lid to steam. Cook eggs until desired doneness.
3. Garnish with fresh herbs, goat cheese and avocado. Enjoy!