Kitchen Tip: Toast cumin seeds in a dry frying pan over medium-low until fragrant, about 2 min. Crush on a flat surface with the bottom of a frying pan or saucepan.
Green shakshuka recipe
By Chatelaine20
PREP TIME
15 min
TOTAL TIME
35 min
Serves
4 to 6
Photo, Erik Putz.
The mighty egg pulls double duty, serving as a great start to your morning or a hearty and healthy evening meal.
Ingredients
- 2 tbsp olive oil
- 1 small onion , chopped (1 cup)
- 2 garlic cloves , minced
- 1 jalapeño , seeded and diced
- 1 1/2 tsp cumin seeds , crushed
- 3/4 cup green split peas
- 2 cups vegetable broth
- 1 cup water
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 cups packed torn kale , stems removed
- 2 cups snap peas , halved
- 1/4 cup chopped parsley , divided
- 6 eggs
- 1/3 cup crumbled feta
Instructions
- HEAT oil in a large frying pan over medium. Add onion, garlic and jalapeno and cook until softened, 3 min. Stir in cumin and cook 1 min.
- ADD split peas, broth, water, salt and pepper. Bring to a boil, cover and simmer over medium, just until tender, 20 min.
- STIR in kale and snap peas and cook until wilted, 1 min. Stir in half of the parsley.
- MAKE 6 small wells in the mixture with a spoon. Crack an egg into each well. Cover and simmer until egg whites are set, 3 to 4 min. Sprinkle with feta and remaining parsley. Serve with hot sauce.
How to poach eggs
[bc_video video_id=”5383873818001″ account_id=”10190175001″ player_id=”r1zRQqV3″]
Nutrition (per serving)
- Calories
- 257,
- Protein
- 16 g,
- Carbohydrates
- 24 g,
- Fat
- 12 g,
- Fibre
- 4 g,
- Sodium
- 495 mg.
- Excellent source of
- vitamin C
FILED UNDER: comfort food Instagram stovetop Vegetarian winter
