Green Shakshuka
Wild Harvest
Wild Harvest
Recipe - Arden Hills
Green Shakshuka
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Ingredients
1 tablespoon preferred vegetable oil
1 medium yellow onion, diced
3 garlic cloves, minced or pressed
1 teaspoon Wild HarvestⓇ Ground Cumin
1 teaspoon Wild HarvestⓇ Ground Coriander
1 teaspoon fine sea salt
5 oz container Wild HarvestⓇ Fresh Spinach
7 oz can fire roasted diced green chiles
1 cup Wild HarvestⓇ Vegetable Broth
4 Wild HarvestⓇ Eggs
Chopped fresh Wild HarvestⓇ Cilantro
Thinly sliced green onion
Crumbled feta
Toasted baguette
Directions
- In a large skillet over medium heat, heat oil until simmering. Add onion and sauté until softened, 6-8 minutes. Add garlic, cumin, coriander, and salt, and sauté 1 minute more.
- Stir in spinach and cook until wilted, 3-5 minutes. Add chiles and broth and bring to a simmer. Cook, stirring occasionally, for 5 minutes.
- Make 4 depressions in the sauce and crack an egg into each one. Cover skillet and cook eggs to desired doneness.
- Serve topped with cilantro, green onion, and feta. Serve with baguette.
10 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Essential Everyday Vegetable Oil, 40 Fluid ounce
$3.99 was $4.49$0.10/fl oz
Quick and Easy Yellow Onion Diced, 6 Ounce
$3.49 was $3.99$0.58/oz
Cub Bakery Garlic Bread, 1 Each
$3.99
Wild Harvest Cumin, Organic, Ground, 1.7 Each
$4.59$2.70 each
Wild Harvest Coriander, Organic, 1.6 Ounce
$5.49$3.43/oz
Morton Sea Salt, Natural, 26 Ounce
$3.69$0.14/oz
Wild Harvest Spinach, Organic, Baby, 5 Ounce
$4.79$0.96/oz
La Preferida Green Chiles, Diced, Mild, 4 Ounce
$1.59$0.40/oz
Wild Harvest Vegetable Stock, Fat Free, 32 Ounce
$3.49$0.11/oz
Wild Harvest Eggs, Brown, Large, 12 Each
$5.79$0.48 each
Dole Chopped Kit, Avocado Ranch, 1 Each
$5.29
Odyssey Feta Cheese Crumbles, Reduced Fat, 6 Ounce
$4.99$0.83/oz
Cub Bakery Fresh Baked Baguette, 1 Each
$1.99
Directions
- In a large skillet over medium heat, heat oil until simmering. Add onion and sauté until softened, 6-8 minutes. Add garlic, cumin, coriander, and salt, and sauté 1 minute more.
- Stir in spinach and cook until wilted, 3-5 minutes. Add chiles and broth and bring to a simmer. Cook, stirring occasionally, for 5 minutes.
- Make 4 depressions in the sauce and crack an egg into each one. Cover skillet and cook eggs to desired doneness.
- Serve topped with cilantro, green onion, and feta. Serve with baguette.