Green Shakshuka
2
Points®
Temps total: 15 min • Préparation: 5 min • Cuisson: 10 min • Portions: 2 • Difficulté: Facile
This twist on a classic North African and Middle Eastern dish that typically features tomatoes is delicious for breakfast, lunch, or dinner. Tender spinach and vitamin C-packed peppers form the base of this version while fragrant cumin lends a warm earthiness similar to the original. We prefer to cook the eggs until the whites are just set and the yolks are runny, but feel free to cook the eggs to whatever doneness you prefer.
Ingrédients
Olive oil
2 tsp(s)
Poblano chile
1 large, seeded and diced
Uncooked scallions
2 large, sliced, (from about 3 medium), divided
Baby spinach
8 oz
Ground cumin
¼ tsp(s)
Table salt
⅛ tsp(s)
Egg
4 large
Cilantro
¼ cup(s), coarsely chopped
Hot sauce
2 tsp(s), optional
Instructions
1
In 10-inch nonstick skillet, heat oil over medium-high. Add poblanos, 6 tablespoons scallions and cook, stirring occasionally, until lightly colored and crisp-tender, about 5 minutes.
2
Add spinach, handfuls at a time and stir until spinach wilts and cooks down. Season with cumin and salt. Stir in ¼ cup water.
3
Make 4 indentations in spinach mixture and crack an egg into each. Cover and cook over medium-low heat 4 minutes or until whites are set but yolks are still runny.
4
Sprinkle with reserved scallions and cilantro and drizzle with hot sauce if desired.
5
Serving size: 2 eggs and about ¾ cup spinach mixture
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