Greens first thing = good energy all day: 
Description
This Green Shakshuka is a modern, nutrient-dense twist on the classic — eggs gently cooked in a bed of leafy greens for a satisfying, energizing one-pan breakfast that helps you feel your best.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 medium onion, diced
- 2 garlic cloves, finely chopped
- 8 ounces kale, stems removed and leaves chopped
- 1 zucchini, julienned
- 1 cup mushrooms, sliced
- 1 teaspoon cumin
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 cups baby spinach
- 4-5 large eggs (preferably pasture-raised)
- 1/4 cup fresh cilantro, roughly chopped (optional)
- 1 large avocado, sliced (optional, for serving)
Instructions
1️⃣ Build the flavor base
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes, until soft and translucent. Add the garlic and cook for another 30–60 seconds, just until fragrant.
2️⃣ Cook the vegetables
Add the mushrooms and cook for 2–3 minutes, until they begin to soften. Stir in the kale, zucchini, cumin, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the greens wilt and the zucchini softens slightly.
3️⃣ Add the spinach & create egg wells
Fold in the baby spinach and let it wilt, about 1–2 minutes. Using the back of a spoon, create 4–5 small wells in the vegetable mixture.
4️⃣ Add the eggs & cook
Carefully crack an egg into each well. Reduce heat to medium-low, cover the skillet, and cook until the eggs reach your desired doneness:
5 minutes for runny yolks
6–7 minutes for jammy yolks
8–9 minutes for fully set yolks
5️⃣ Finish & serve
Remove from heat and let rest for 1 minute. Sprinkle with fresh cilantro if using and top with sliced avocado. Serve warm, straight from the skillet.
Nutrition
- Serving Size: 3
- Calories: 247 kcal
- Sugar: 3.1 g
- Sodium: 530 mg
- Fat: 16.9 g
- Saturated Fat: 3.6 g
- Unsaturated Fat: 13.3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 370 mg
