Green Shakshuka
7
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
This twist on a North African recipe that typically features tomatoes is delicious for breakfast, lunch, or dinner. Spinach and peppers form the base of our version, while cumin lends an earthy flavor that’s found in the original dish.
Ingredients
Olive oil
2 tsp
Poblano chile
1 large
Uncooked scallion(s)
0.5 cup(s)
Fresh baby spinach
8 oz
Ground cumin
0.25 tsp
Kosher salt
0.125 tsp
Egg(s)
4 item(s), large
Cilantro
0.25 cup(s)
Hot sauce
2 tsp
Instructions
1
In a 10-inch nonstick skillet, heat the oil over medium-high. Add the chile and 6 tbsp of the scallions and cook, stirring occasionally, until lightly colored and crisp-tender, about 5 minutes.
2
Add the spinach, a few handfuls at a time, and stir until wilted. Season with the cumin and salt. Stir in ¼ cup water.
3
Using a wooden spoon, make 4 wells in the spinach. Crack 1 egg into each well. Cover and cook over medium-low heat for 4 minutes or until the egg whites are set but the yolks are still runny.
4
Sprinkle with the remaining 2 tbsp scallions and the cilantro and drizzle with the hot sauce (if using).
5
Serving size: 2 eggs and about ¾ cup spinach
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