This Paleo Green Shakshuka is a nutritious and flavorful twist on the classic Middle Eastern dish. It's packed with leafy greens, aromatic spices, and perfectly poached eggs, all cooked in a rich coconut milk sauce. A satisfying and wholesome Paleo meal that's great for breakfast, brunch, or any time of the day!
Ingredients: 2 tablespoons olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 jalapeo pepper, finely chopped seeds removed for less heat. 1 pound fresh spinach, chopped. 1 pound kale, stemmed and chopped. 1/2 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 6 large eggs. 1/4 cup coconut milk. Chopped fresh cilantro for garnish.
Instructions: Heat the olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, and chopped jalapeo pepper. Saut until the onion is translucent. Stir in the chopped spinach and kale, and cook until wilted. Season the greens with ground cumin, ground coriander, smoked paprika, salt, and pepper. Mix well. Make small wells in the greens mixture and crack an egg into each well. Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 5-7 minutes. Drizzle coconut milk over the top of the eggs and greens, then cover and cook for an additional 2-3 minutes until the eggs are cooked to your liking. Garnish with chopped cilantro and serve hot.
Prep Time: 15 minutes
Cook Time: 20 minutes
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