SERVINGS: 4 PREPPING TIME: 10 min COOKING TIME: 15 min | INGREDIENTS: 4 eggs 1 bunch of kale 2 cups of spinach, packed 1/2 red onion 3 garlic cloves 1 avocado 1 jalapeno pepper 4-6 baby tomatoes 1/4 cup feta crumble olive oil S&P chili crunch oil |
DIRECTIONS
Prep the vegetables. Remove the kale leaves from the stems and chop roughly. Chop the onion, slice the jalapeno and mince the garlic. Halve the tomatoes and slice the avocado.
Over medium high, heat a splash of olive oil in a large skillet or a cast iron. When the oil starts to smoke, add onion and garlic. Sauté until fragrant, about 1-2 min. Stir in the chopped kale and spinach. Cook until the greens are wilted and tender, about 4-5 minutes. Season with salt and pepper to taste.
Create small wells in the greens for the eggs. Crack an egg into each well. Spread slices of jalapeno evenly on top of the eggs and greens. Cover the skillet with a lid and cook until the egg whites are set but the yolks are still runny, about 4-5 minutes. Adjust the cooking time based on your preference for egg doneness. Once the eggs are cooked to your liking, remove the skillet from heat and sprinkle crumbled feta cheese over the top.
Garnish with avocado slices and halved baby tomatoes. Optionally, drizzle with chili crunch oil.
Serve the green shakshuka hot, directly from the skillet. Enjoy!