Green Shakshuka

Total Time

Prep: 20 min. Cook: 20 min.

Makes

4 servings

Ingredients

• 1 tablespoon olive oil
• 1/2 pound fresh Brussels sprouts, quartered
• 1 medium green pepper, chopped
• 1 teaspoon kosher salt, divided
• 1 small bunch kale, trimmed and chopped (about 8 cups)
• 9 ounces fresh baby spinach, chopped (about 7 cups)
• 1/4 cup fresh parsley leaves, minced
• 1/4 cup reduced-sodium chicken broth or vegetable broth, divided
• 3 garlic cloves, minced
• 4 large eggs
• 1/4 cup crumbled feta cheese
• 1 teaspoon grated lemon zest

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Directions

1. In a large skillet, heat oil over medium-high heat. Add Brussel sprouts, green pepper and 1/2 teaspoon salt; cook and stir until lightly browned, 10-12 minutes. Add 2 tablespoons broth and garlic; cook 1 minute longer. In batches if needed, add kale, spinach and parsley; cook and stir until wilted, 3-4 minutes. Stir in remaining 2 tablespoons broth and 1/2 teaspoon salt.
2. With back of spoon, make 4 wells in vegetable mixture; break an egg into each well. Sprinkle with feta and lemon zest. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes.

Nutrition Facts

1 egg with 1 cup vegetable mixture: 209 calories, 10g fat (3g saturated fat), 190mg cholesterol, 756mg sodium, 18g carbohydrate (2g sugars, 6g fiber), 15g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1/2 fat.

source https://www.tasteofhome.com/recipes/green-shakshuka/

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