Green Shakshuka

This recipe steals the genius method of poaching eggs in a sauce from shakshuka, and then spin in on its head by making that sauce full of garlic, ginger, cilantro, lime and coconut milk. Did I mention this dish is vegetarian, whole 30, paleo and has over a pound of greens? Sold.

This recipe is inspired by bon appetite, but simplified in steps and ingredients. While I found the boiling and blanching of greens a bit of a nuisance and would skip that step if just using spinach, this step was essential to making tougher greens like kale and collard greens tender and delicious.

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Green Shakshuka

Adapted from Bon AppettitMakes 4 small servings or 2 large

Servings 4 servings

Total Time 30 mins

1x2x3x

• 1 pound greens of your choice, I used a combination of spinach, Swiss chard, and collard greens
• 2-3 tablespoons extra virgin olive oil, divided
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 tablespoon minced preserved lemon**, use lemon zest or lime zest if you don’t have preserved lemon- this can be made or bought but isn’t easy to find- it just has a bit of a stronger flavor
• 1 can coconut milk
• juice of 1 lime, (lemon would probably work too, but only do 1/2 of one!)
• 3/4 teaspoon sea salt
• 1 cup lightly packed cilantro leaves
• 4 eggs

• Bring a large pot of water and a big pinch of sea salt to a vigorous boil. Add in greens until vibrant and green, about 1-2 minutes. Immediately place greens in an ice both to cool quickly. Remove and strain. Squeeze out excess water and chop roughly into bite size pieces. Set aside.

  **If using spinach: you can skip this step!
• In a 10 or 12’’ skillet, add about 1.5 tablespoons of olive oil (enough to coat bottom of pan generously) and saute ginger, garlic, and preserved lemon until golden, about 2-3 minutes.
• Place oil and all the sauted seasonings into a blender and add in coconut milk, lime juice, sea salt, and cilantro leaves. Blend on high until cilantro is blended well.
• Reoil the 10’’ or 12’’ skillet you were just using. Add in greens and sauté on medium heat until any excess water has evaporated, about 3-4 minutes.

  **If using spinach and skipped first step: saute on low heat for an additional 5 minutes, until wilted.
• Add in green coconut sauce and continue to saute until sauce has thickened slightly, another 5 minutes.
• Add in eggs- try to create a little indent for each one and then cover pan until egg whites are set and yolks are just runny, about 8 minutes. Serve with rice or a baguette.

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