Green Shakshuka Stonesoup: The Healthy, Flavorful Choice!
Ingredients
- 2 tablespoons olive oil
- 1medium onion,finely chopped
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 2 cups spinach, roughly chopped
- 1 cup fresh parsley, finely chopped
- 1 cup cilantro, finely chopped
- 1 avocado, cubed (optional, for garnish)
- 4/5 large eggs
- ½teaspoon ground cumin
- ¼ teaspoon smoked paprika
- Salt and pepper, to taste
- ½ cup crumbled feta cheese (optional, for garnish)
- Fresh lemon wedges, for serving
- Crusty bread or pita, for dipping
Instructions
- Step 1: Prepare the Base Heat 2 tablespoons of olive oi in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Step 2: Add the Vegetables Toss in the diced zucchini and cook for 5–6 minutes until it softens. Gradually add the spinach, stirring until it wilts and blends with the zucchini. Mix in the chopped parsley and cilantro, reserving a little for garnish.
- Step 3: Spice It UpSprinkle the mixture with ground cumin, smoked paprika, salt, and pepper to taste. Stir well to combine, ensuring the spices coat the greens evenly.
- Step 4:Create Space for the EggsUsing a spoon, make four small wells in the green mixture. Crack one egg into each well, being careful not to break the yolks.
- Step 5: Cook the Eggs Cover the skillet with a li and reduce the heat to low. Let the eggs cook for 6–8 minutes or until th whites are set but the yolks remain slightly runny.
- Step 6: Garnish and Serve Remove the skillet fromth heat and sprinkle with crum feta cheese, if using. Add cubed avocado an squeeze of fresh lemon juice for an extra burst of flavor.
- Step 7: Serve
