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–+ servings
spring green shakshuka in a cast iron skillet topped with mint.

Spring Green Shakshuka

When life gives you a pile of fresh, leafy spring greens (any version, really), that means it's time to make this green shakshuka. It is vibrant and quick, and holds a ton of vegetables. Plus the color keeps well all week, which I find extremely satisfying.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4

Equipment

Ingredients

  • 6 cups (8 oz) stinging nettles, mustard greens, or any kind of leafy green
  • 1 small (6 oz) white onion
  • 1 small lime, for zest and juice
  • 1 1/2 cups (3 oz) cilantro
  • 3 garlic cloves
  • 2 small jalapeños, seeds removed
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 tablespoons white wine vinegar
  • 1 1/2 teaspoons Diamond Crystal kosher salt, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon coriander
  • 4 large eggs
  • 1/2 cup fresh mint leaves, loosely packed
Optional, for serving
  • Steamed white rice or toasted whole grain bread
  • Feta cheese

Instructions 

  1. Roughly chop up 6 cups of greens, thinly slice the onion, zest the lime and set aside.
  2. To a blender, add the juice from one lime, 1 1/2 cups of cilantro, 3 garlic cloves, 2 jalapeños, and can of coconut milk. Blend, then add 2 tablespoons of white wine vinegar and 1 teaspoon kosher salt. Blend again until smooth.
  3. Place a high-sided sauté pan with a tight fitting lid over medium heat. Add 2 tablespoons of olive oil. Let this heat up for a minute, then add the lime zest, 1 teaspoon cumin, and 1/2 teaspoon coriander. Let this sizzle for a few seconds before adding the onion. Cook, stirring often, for 5-6 minutes, or until the onion is softened. Season with 1/2 teaspoon salt.
  4. Add the chopped greens. Pour over 1/2 cup of water over the pan and let the greens steam for 1-2 minutes or until halved in size. Stir to coat in the spices.
  5. Make 4 little “wells” in the greens and crack in the four eggs. Pour in the coconut milk. Cover and let the eggs cook for 5-7 minutes, or until the whites are set and peeking out above the coconut milk.
  6. Sprinkle with mint, feta and serve warm!
Serving: 1 bowlCalories: 420kcalCarbohydrates: 47gProtein: 11gFat: 33g