Green farmer’s market shakshuka

Name: Green farmer’s market shakshuka
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 Shallot; 2 cloves garlic; 1 large bunch Mustard greens (or any other kind of green, spinach, chard, watercress, etc.); 1/2 cup Vegetable broth; 1 tbsp lemon zest or a splash of lemon juice; 1/2 cup almond milk, unsweetened (could use heavy cream if you wanted these to be super creamy but less healthy); 4 eggs; 1/2 cup Grated Parmesan or pecorino; to taste radish microgreens used here but any fresh leafy herbs would be wonderful too... basil, parsley, cilantro, etc

Emily Morris @bellinger

Putting some fresh farmer’s market spring greens to use for a fresh savory brunch dish.

Emily Morris @bellinger

Putting some fresh farmer’s market spring greens to use for a fresh savory brunch dish.

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Ingredients

20 min

2 servings

1Shallot
2 clovesgarlic
1 large bunchMustard greens (or any other kind of green, spinach, chard, watercress, etc.)
1/2 cupVegetable broth
1 tbsplemon zest or a splash of lemon juice
1/2 cupalmond milk, unsweetened (could use heavy cream if you wanted these to be super creamy but less healthy)
4eggs
1/2 cupGrated Parmesan or pecorino
Garnish
to tasteradish microgreens used here but any fresh leafy herbs would be wonderful too... basil, parsley, cilantro, etc

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Steps

20 min

1

Finely dice and sauté shallot (or a small onion) and garlic in a splash of olive oil in a large skillet.
2

Rinse mustard greens (or other greens like Swiss chard or spinach). If using a green with thick stems, break them off so you’re just using leafy parts. Chop roughly if large leaves, add to skillet.
3

Add vegetable broth, let simmer until greens are wilted. I added some lemon zest I had leftover from another recipe, about 1/2 TBSP. A bit of lemon juice could also be nice.
4

Make 4 evenly spaced holes in the pan, crack eggs and put one in each hole. Pour almond milk (or cream) all around. Cover pan and let eggs cook for a few minutes until yolk are set.
5

Sprinkle Parmesan on top and serve, garnishing with fresh microgreens or herbs.