I eat regular Shakshouka for breakfast at least a few times a week, and one morning, I was craving the texture of Shakshouka but loaded with greens instead. This simple green Shakshouka may not be traditional, but it hits the spot in the same way. I pretty much just opened my fridge and pulled out everything green, so feel free to experiment by adding vegetables of your own!
Ingredients (serves 1-2)
1 tablespoon extra virgin olive oil
1/4 chopped onions (I use Cipollini onions, but you can use another kind like yellow)
1 1/2 cups finely chopped kale
1 stalk green onion
1/4 cup coconut milk
1/4 teaspoon garlic powder
2 pasture-raised eggs
Fresh herbs (parsley, dill, etc.)
1. Heat up olive oil in a small pan on medium-low heat. Add onions, kale, and green onions, and sauté for about 4 minutes until kale is wilted and onions are translucent.
2. Mix in coconut milk and garlic powder, and bring to a simmer. Create two spaces to crack the eggs into. Crack the eggs directly into the pan, cover, and cook for about 2-3 minutes until eggs have cooked. The yolk should still be runny and the whites should be set. Top with fresh herbs and serve warm.