Arrow Created with Sketch. Back to The Recipes Green Shakshuka Better Desk Lunches Snacks and Apps np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 24 Ratings PRINT Page 1 Created with Sketch. Prep Time 20 minutes Cook Time 30 minutes Serving Yield 3-5 servings Looking for a low-key, but still totally delicious and nutritious start to your morning? This simple Green Shakshuka dish is just for you! By: Spoon Fork Bacon Ingredients 3 1/2 tablespoons extra virgin olive oil, divided 1 pound spinach 1 shallot, minced 1 garlic clove, thinly sliced 2 teaspoons cumin 1 teaspoon ground coriander 1/2 bunch cilantro, chopped 5 Pete and Gerry’s Organic Eggs 1/4 cup water 1/2 cup crumbled queso fresco, divided 1/2 avocado, thinly sliced Salt and pepper to taste Micro cilantro or more cilantro leaves for garnish Nutritional Information Servings: 4 Amount Per Serving: Calories 320, Fat Cal. 230, Total Fat 26g (40% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 240mg (80% DV), Sodium 330mg (14% DV), Total Carb. 10g (3% DV), Fiber 6g (24% DV), Sugars 2g, Protein 15g, Vitamin A (230% DV), Vitamin C (60% DV), Calcium (25% DV), Iron (25% DV), Vitamin D (15% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 Place a large skillet over medium heat and add 1 tablespoon oil. Add spinach and sauté until wilted, 3 to 4 minutes. Step 2 Transfer to a colander and drain excess water by pressing into the spinach with the back of a wooden spoon (squeezing out with your hands if needed). Set aside. Step 3 Place skillet back over heat and add 1 1/2 tablespoons oil. Add shallots and garlic and sauté for 2 to 3 minutes. Add cumin and coriander, continue to sauté for 1 to 2 minutes and season with salt and pepper. Step 4 Add spinach back to skillet and lightly season with salt and pepper. Sauté for 1 minute. Stir in cilantro. Step 5 Transfer half of the mixture to a food processor and purée with remaining 1 tablespoon oil, until mixture is smooth. Pour purée back into the skillet and stir to combine. Spread mixture into an even layer, then create 5 wells in the spinach mixture. Step 6 Carefully crack an egg into each well and cook mixture for 2 to 3 minutes. Step 7 Pour water around the edge of the skillet and cover for about 2 minutes, allowing the mixture to steam and the egg whites to set. Step 8 Remove lid and sprinkle with half of cheese. Lightly season with salt and pepper. Step 9 Remove shakshuka from stove and lightly season with salt and pepper. Sprinkle remaining cheese on top. Finish with sliced avocado and more cilantro. Step 10 Serve immediately with toasted baguette or pita. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Susan October 30, 2020 Try this Reply Page 1 Created with Sketch.