How to Make Spicy Greens and Roasted Red Pepper Shakshuka
This classic veggie-packed and fiber-filled Mediterranean breakfast has a smokey, spicy flavor that will get your morning off to a great start and keep you feeling full all morning. Serve it with a slice of whole grain toast on the side.
Step-By-Step Instructions:
In a large (10-inch) cast iron skillet, sauté onions over medium heat until softened, about 3 minutes. Stir in the garlic and cook for an additional minute.
Increase the heat slightly and add the eggplant. Cook for about 5 minutes, stirring occasionally. Allow the eggplant to brown slightly.
Stir in the tomatoes, water, red pepper, and spices. Bring to a low boil. Stir in the kale and spinach and allow the greens to wilt.
Make 4 wells in the vegetable mixture. Crack the eggs one at a time and place them each in a separate cup or small bowl. Gently place each egg in a well in the vegetable mixture.
Cover the shakshuka and allow the eggs to poach until the yolks are firm, about 10–12 minutes.
Serve with chopped parsley if desired.
