Green Shakshuka
Ingredients
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Vegetable oil -- 2 Tbsp.
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Yellow onion, diced ¼’’ -- 1 each
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Garlic, minced -- 2 Tbsp.
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Kale, chopped -- 1½ lb
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Swiss chard, chopped -- 1½ cups
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Minor‘s GreenLeaf Basil Pesto Gluten Free -- ¾ cup
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Lemon juice -- 2 Tbsp.
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Chicken stock -- 1½ cups
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Chipotles in adobo, chopped with the sauce -- 1½ Tbsp.
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Salt -- to taste
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Pepper -- to taste
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Eggs, whole, poached -- 10 each
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Dill, fresh, chopped -- 2 Tbsp.
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Cilantro, fresh, chopped -- 2 Tbsp.
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Mint, fresh, chopped -- 2 Tbsp.
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Feta cheese, crumbled -- 1 cup
Preparation
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1In a sauté pan, heat the oil. Cook the onion and garlic until the onion is translucent. Add the kale and Swiss chard; cook until tender and wilted.
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2When the greens are wilted, stir in the basil pesto and lemon juice. Add the chicken stock and chipotles in adobo, and stir to combine.
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3Let simmer for 5 minutes. Season to taste with salt and pepper. Add additional stock as necessary to achieve a sauce-like consistency.
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4For each serving, place 6 oz shakshuka mixture in a shallow serving bowl or pan. Make a “divot” in the shakshuka mixture and add a poached egg. Alternately, crack a whole raw egg into the divot, cover, and poach in the sauce mixture until the white is set and the yolk is done to your liking.
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5Garnish the shakshuka with the fresh herbs and crumbled feta.
Serving Suggestions/Variations
Serve the shakshuka with naan or pita bread.
Components
