Tuesday, January 31, 2017

Green Shakshuka

Shakshuka is a dish that originated in Northern Africa, but has now taken the world (well the brunch world) by storm. 
It is a dish of eggs poached in a sauce of tomatoes, chili peppers, and spices, but if you google shakshuka there are countless hits with so many variations. 

In green shakshuka the tomatoes are replaced with hearty greens, but there is still lots of spice and the eggs are slowly cooked in the creamy sauce. 

Be sure to eat this with a piece of crusty bread to mop up the runny yolk and flavorful greens.
Green Shakshuka 

2 tsp olive oil
1 large onion thinly sliced 
2 cloves of garlic thinly sliced
1 jalapeño seeded and diced (if you like it hot leave the seeds in)
1 cup milk 
1/3 cup pesto 
4 handfuls fresh spinach 
2 cups chopped kale 
6 eggs
2 scallions, chopped
1 Tbs parsley, chopped

In a large pan (that will accommodate all of the eggs) heat olive oil over medium heat.
Add the onion and a pinch of salt and pepper and sauté for 3 minutes. 
Add the garlic and jalapeño and cook for 2 minutes. 
Add the milk and be sure to scrape up any brown bits at the bottom of the pan. 
Cook for a few minutes then add the pesto and stir to combine. 
Allow the milk and pesto mixture to reduce for 3 minutes or so. 
Add the greens and allow them to wilt and for the flavors to combine.
Take your spoon and make small spaces in the sauce to hold the eggs. Crack the eggs into the spaces, sprinkle with salt and pepper, and let the eggs gently cook for about 8 minutes until the whites are set but the yolks are still runny. 
Remove from heat and sprinkle scallions and parsley over the top. Serve with warm crusty bread.

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