Green Eggs and Ham Shakshuka with Lemon Dill Pesto
Yield: 2servings (can easily be doubled)
Prep Time: 10mins
Cook Time: 30mins
Total Time: 40mins
This easy to make green shakshuka is a playful take on a Green Eggs and Ham Recipe. The eggs are nestled into caramelized onions, farmer's sausage, and kale and topped with a delicious lemony dill pesto. This healthy breakfast recipe is bursting with flavor and naturally paleo + Whole30 approved.
Lemon Dill Pesto
½ cupparsley, packed
¼ cupneutral flavored oil
¼ cupfresh dill, packed
1 ½ lemons, juiced
1largegarlic clove, minced
Green Eggs and Ham Shakshuka
½ mediumonion, thinly sliced
½ cupdiced ham or farmer's sausage
¼ teaspoonEACH: ground cumin and sea salt
5cupsfinely minced kale, from about 10 stalks
4largeeggs, see notes
Olive oil, dill, Aleppo pepper, and black pepper, to garnish
Preheat your oven to 350 degrees.
Place all the ingredients for the Lemon Dill Pesto into your blender and process on low until everything is finely minced, but not completely smooth.
½ cup parsley, ¼ cup neutral flavored oil, ¼ cup fresh dill, 1 ½ lemons, 1 large garlic clove, 1 pinch sea salt
Heat the tablespoon of olive oil in a cast-iron pan or ovenproof frying pan over medium-high heat. Add the onion and cook for 2-3 minutes, until translucent. Lower the heat to medium and continue to cook until the onion is very soft and starting to brown, about 8 minutes. Add the ham or 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. Add the kale to the pan and let it wilt. Add the kale in batches if needed, letting some wilt before adding more.
1 tablespoon olive oil, ½ medium onion, ½ cup diced ham or farmer's sausage, 2 cloved garlic, 1 teaspoon Aleppo pepper, ¼ teaspoon EACH: ground cumin and sea salt, 5 cups finely minced kale
Take the pan off the heat and make 4 wells in the kale. Crack the eggs into the wells and place the pan in your oven for 5-7 minutes, or until the white are just set. Note: you can cook the eggs on the stovetop by keeping the pan on medium heat and covering it for 3-4 minutes. The only difference is the eggs will turn cloudy this way. They will taste the same.
4 large eggs
Serve the green shakshuka topped with the lemon dill pesto, and any or all of the optional toppings.
Olive oil, dill, Aleppo pepper, and black pepper
In recipes where eggs are the main feature (like this one), it is important to use the best quality eggs you can buy. Inexpensive eggs tend to be flavorless.