Recipe adapted from Dr. Mark Hyman
Prep Time: 15 minutes / Servings: 6
Or Green Shakshouka: Shakshouka is a North African dish of eggs poached in a typically tomato-based sauce. This version uses lots of green vegetables and is very customizable with whatever veggies you have on hand!
Ingredients:
- 3 Tbsp cooking oil
- 2 small onions and/or leeks, thinly sliced
- 8 white button mushrooms, thinly sliced
- 1 bunch cooking greens, thinly sliced
- 4 cups spinach or other cooking greens, packed
- 1 red chili pepper, or jalapeño, thinly sliced
- ⅓ cup milk or coconut milk
- salt and pepper to taste
- fresh herbs to taste
- 3 ounces cheese, crumbled or shredded
- 6 large pasture-raised eggs
Directions:
- Heat the cooking oil in a large skillet over medium heat. Once hot, add the onions/leeks to the skillet and cook, stirring occasionally, for about 5 minutes until softened.
- Add the mushrooms, stir to combine. Cover and cook for 5 minutes until softened.
- In a small bowl, mix together the milk, herbs, salt, and pepper and set aside.
- Remove the lid and add the greens and chili pepper. Stir occasionally while frying for 5 minutes until the greens are softened. Pour in the milk mixture and stir to combine.
- Create wells for each egg in using a spoon, and carefully crack an egg into each well. Increase heat to medium-high and cook for about 10 minutes or until the whites are still jiggly but set.
- Top with cheese, then cover and cook for another 2–3 minutes.