This green shakshuka is a modern twist on shakshuka that brings a burst of delicious vibrancy and nutrition to brunch. Spinach absorbs the savory-smoky flavors from caramelized onions, warming spices, garlic, and farmers' sausage, while eggs poach to oozy-yolk perfection. Finish off this one-pot meal with lively lemon dill pesto and a sprinkle of pine nuts for an impressive, easy, and irresistible meal!
Ingredients
Lemon Dill Pesto
¼ cupparsley, packed
2tablespoonsEACH: fresh dill, pine nuts, and olive oil
1tablespoonlemon juice, fresh is best
1clovegarlic, minced
1pinchsea salt
1-2tablespoonswater, as needed
Green Eggs and Ham Shakshuka
2tablespoonsolive oil
1mediumonion, minced
1 ½ cupssmall diced farmer's sausage
2clovesgarlic, minced
1teaspoonAleppo pepper
½ teaspoonEACH: ground cumin and sea salt
10ouncesbaby spinach, chopped
2tablespoonswater
4largeeggs
Black pepper and pine nuts, to serve
Instructions
Place all the ingredients for the lemon dill pesto into a small blender or food processor and process until everything is finely minced, but not completely smooth. If you'd like a thinner pesto, add a little splash of water.
¼ cup parsley, 2 tablespoons EACH: fresh dill, pine nuts, and olive oil, 1 tablespoon lemon juice, 1 clove garlic, 1 pinch sea salt
Heat the olive oil in a medium-sized frying pan over medium heat. Add the onion and cook for 5 minutes, until it's starting to brown. Add the sausage to the pan and cook through, about 5 minutes. Add the garlic, Aleppo pepper, cumin, and sea salt and cook for 1 minute, until the spices are fragrant.
2 tablespoons olive oil, 1 medium onion, 1 ½ cups small diced farmer's sausage, 2 cloves garlic, 1 teaspoon Aleppo pepper, ½ teaspoon EACH: ground cumin and sea salt, 10 ounces baby spinach
Add the spinach to the pan and let it wilt, working in batches if needed. Stir well and season to taste with extra salt and pepper, if you'd like.
Take the pan off the heat and mix the water into the spinach. Crack the 4 eggs on top of the spinach, put the pan back on the heat, and cover the pan. Cook the eggs for 2-3 minutes, until the whites are set and the yolks are still runny.
4 large eggs
Sprinkle some black pepper over the eggs and serve with some pine nuts and the lemon dill pesto.