Green Shakshuka with Kale, Arugula, Jalapeno, and Avocado
Servings 4as a main dish
Ingredients
2tablespoonsolive oil
1onioncoarsely chopped
1clovegarlicminced
1jalapeñofinely diced
10oz.baby kale leaves
10oz.arugula leavesor spinach, cilantro or Swiss chard
4ouncesgoat cheese
1/2-3/4cupchicken broth
Salt and white pepper to taste
8eggs
Garnishes
4ouncesfeta cheese
1avocadosliced or chopped
1large tomatillodiced
1/4cupchopped cilantro
Freshly squeezed lime
Instructions
In a large skillet or frying pan, heat olive oil and sauté onion until translucent and beginning to brown.Add garlic and jalapeno and continue to cook for another few minutes.Add kale and spinach leaves, a handful at a time, and cook until tender and wilted, continuing until all of the kale and arugula have been added.Pour in the chicken broth and crumble the goat cheese over the top.Cook until chicken broth is absorbed and goat cheese is melted.Stir to integrate.
Make eight small round indentations in the mixture with the back of a wooden spoon and crack an egg into each of the hollows.Cover pan with a lid and cook on medium-low until the eggs are set and the yolks are cooked to your desired level: soft, medium or hard-cooked.
Remove the lid and season with salt and pepper.Garnish the entire pan, or each individual serving with any or all of the listed garnishes.Serve with a tortilla or flatbread.