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Green Shakshuka

For those days when a classic shakshuka won't cut it.

In a cast iron skillet, add oil or ghee and sauté until translucent:

  • 1 cup shallot or sweet onions, julienned

  • 4 cloves garlic

Then, add;

  • 5 cups of cooking greens* (pictured above: beet greens, dandelion greens, kale & rainbow chard)

  • 1 cup chicken stock

  • .5 cup olive oil

  • 1 tomato

  • cumin

  • aleppo pepper

  • smoked paprika

  • sea salt

  • blood orange juice or pomegranate juice, optional

  • black pepper

  • lemon

  • feta

Cook until reduced, then create 2-3 craters in the shakshuka with a spoon. Crack eggs into the craters, and cook for 5 minutes or until the whites are cooked through.

Crumble feta or goat cheese, add pomegranate (or blood orange) juice and serve!


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