
Green Shakshuka
2 - 6
PersonalPoints™ per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
2
Difficulty
Easy
This twist on a classic North African and Middle Eastern dish that typically features tomatoes is delicious for breakfast, lunch, or dinner. Tender spinach and vitamin C-packed peppers form the base of this version while fragrant cumin lends a warm earthiness similar to the original. We prefer to cook the eggs until the whites are just set and the yolks are runny, but feel free to cook the eggs to whatever doneness you prefer.
Ingredients
Olive oil
2 tsp(s)
Poblano chile
1 large, seeded and diced
Uncooked scallion(s)
2 large, sliced, (from about 3 medium), divided
Fresh baby spinach
8 oz
Ground cumin
¼ tsp(s)
Table salt
⅛ tsp(s)
Egg(s)
4 large egg(s)
Cilantro
¼ cup(s), coarsely chopped
Hot sauce
2 tsp(s), optional