Recipe: Green Shakshuka

Created by AJC Lifestyles (User Generated Content*)User Generated Content is not posted by anyone affiliated with, or on behalf of, Playbuzz.com.

On Aug 14, 2018

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8 ounces kale, chopped and thick stems removed

8 ounces fresh baby spinach

2 teaspoons olive oil

1 medium onion, diced

1 green bell pepper, diced

1 (14.5-ounce) can no-sodium-added diced tomatoes

1 tablespoon minced garlic

1/2 teaspoon red pepper flakes

1/2 teaspoon smoked paprika

6 large eggs

2 tablespoons crumbled reduced-fat feta cheese

2 tablespoons chopped fresh cilantro

Rinse the chopped kale and spinach, leaving a little water on the leaves. Set both aside.
Heat the olive oil in a large skillet over medium-high heat. Saute the onion and bell pepper until soft, about 5 minutes. Add the kale. Cook 5 minutes more, stirring frequently. Stir in the spinach, cooking until it wilts, about 3 minutes. Stir in the tomatoes and their juices, garlic, red pepper flakes and smoked paprika. Reduce the heat to medium.
Use a spoon to make 6 wells in the vegetables, and crack an egg into each of them. Cover the skillet with a lid or baking sheet and cook 4 to 7 minutes, until the whites are cooked through and the yolks reach the desired level of doneness.
Garnish the green shakshuka with feta and cilantro. Serve immediately with brown rice or whole-wheat pita. Serves 6.

Nutritional information

Per serving: 156 calories (percent of calories from fat, 40), 11 grams protein, 14 grams carbohydrates, 3 grams fiber, 7 grams fat (2 grams saturated), 213 milligrams cholesterol, 149 milligrams sodium.

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