Green eggs and... well not ham, but lots of spicy deliciousness. This is a quick and easy weeknight meal, all in one pan and uses simple ingredients. Please read ahead for my green shakshuka!
Serves 2, double the recipe for 4 people!
4 tablespoons extra virgin olive oil (EVOO)
2 large bunches of spinach or kale (or one packet of frozen spinach for extra no fuss!)
salt, to taste
freshly cracked black pepper, to taste
2 teaspoons oregano
1 teaspoon of chilli flakes
1 teaspoon of cayenne pepper
1 teaspoon turmeric
1/2 teaspoon ginger
1 teaspoon cumin seeds
1 large onion, diced
1 garlic clove, diced
2 stalks of celery diced
1 zucchini diced
4 large eggs
1 lemon‘s juice and zest
Prep you veggies, then put a shallow Dutch oven or large pan on a medium- high heat.
Add oil, spices, onion and celery and cook for 7 minutes until onion is translucent. Next add the remaining vegetables and garlic, and sautée for another 5 minutes. Add 1/2 cup of tap water, give the vegetables a good stir (the spinach or kale should be completely wilted by now), then create dips with the back of your spoon for your eggs. Reduce heat to medium - low.
Crack eggs onto the dips and sprinkle over lemon zest, salt and pepper to taste. Cover the pan with a lid and cook for 4-5 minutes or untill the eggs are cooked to your liking (I like my eggs still wobbly).
To serve, squeeze over lemon juice and then heaps eggs and greens onto a plate. Enjoy!