Spicy Greens and Roasted Red Pepper Shakshuka
How to Make Spicy Greens and Roasted Red Pepper Shakshuka
This classic veggie-packed and fiber-filled Mediterranean breakfast has a smokey, spicy flavor that will get your morning off to a great start and keep you feeling full all morning. Serve it with a slice of whole grain toast on the side.
Step-By-Step Instructions:
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In a large (10-inch) cast iron skillet, sauté onions over medium heat until softened, about 3 minutes. Stir in the garlic and cook for an additional minute.
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Increase the heat slightly and add the eggplant. Cook for about 5 minutes, stirring occasionally. Allow the eggplant to brown slightly.
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Stir in the tomatoes, water, red pepper, and spices. Bring to a low boil. Stir in the kale and spinach and allow the greens to wilt.
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Make 4 wells in the vegetable mixture. Crack the eggs one at a time and place them each in a separate cup or small bowl. Gently place each egg in a well in the vegetable mixture.
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Cover the shakshuka and allow the eggs to poach until the yolks are firm, about 10–12 minutes.
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Serve with chopped parsley if desired.
Nutrition facts
4 Servings
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Serving Size
1 – 1/4 cup vegetable mixture + 1 poached egg
- Amount per serving Calories 160
- % Daily value*
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Total Fat
6g
8%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 185mg 62%
- Sodium 260mg 11%
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Total Carbohydrate
17g
6%
- Dietary Fiber 6g 21%
- Total Sugars 9g
- Added Sugars 0g 0%
- Protein 9g
- Potassium 687mg 15%
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