Green Shakshuka with avocado and lime
This green shakshuka with avocado and lime is a versatile one pan meal, perfect for breakfast, brunch, lunch, or dinner. Green shakshuka with avocado and lime is a protein powerhouse, packing 30 grams of protein and 11 grams of fiber per serving. Prioritizing protein and plants is crucial for blood sugar balance, healthy aging and longevity. Typically shakshuka is tomato-based but this is a fun twist on the classic red shakshuka. Originally inspired by this New York Times recipe, we have made this recipe our own, upping the protein and fiber and excluding the cow dairy. Feel free to use any combination of greens in this recipe: I like kale, shaved brussels sprouts, spinach, swiss chard, rainbow chard or a combination of whatever greens you like best. This green shakshuka with avocado and lime is loaded with nutrient dense ingredients and will keep your blood sugar stable and your energy levels high. Tantalize your taste buds with the vibrant flavors and nutrient dense profile of this green shakshuka. The addition of creamy avocado and zesty lime not only enhances the taste but also elevates the nutritional value with healthy fats and vitamin C. This versatile vegetarian recipe is as easy as it is tasty. Poaching the eggs in the bed of greens keeps them tender and flavorful. Whether enjoyed for breakfast, brunch, lunch, or dinner, this recipe promises to be a satisfying and nourishing meal. Serve with my low carb keto tortillas, or my green tortilla wraps. I hope your family loves this one as much as we do!
Equipment
Ingredients
- 3 tbsp extra virgin olive oil
- 1 yellow onion, peeled and thinly sliced
- 2 cloves garlic cloves, thinly sliced or minced
- 1½ pound spinach or swiss chard, separate stems and leaves and rough chop, about 9 cups- or use a combo of chard and spinach!
- ½ tsp sea salt more as need to taste
- ⅓ cup goat yogurt or unsweetened cashew yogurt or greek yogurt if you tolerate cow dairy
- 6 large eggs
- ¼ tsp black pepper more as need to taste
- 3 ounces sheep feta, crumbled (about ¾ cup)
- 1 avocado, sliced, for serving
- 1 small jalapeño, thinly sliced, for serving
- cilantro, for serving
- hot sauce, for serving (optional)
- keto tortillas, almond flour tortillas or corn tortillas, toasted, for serving
- 1 lime, cut into wedges for serving
Instructions
- In a large cast-iron skillet, heat olive oil over low heat. Cook the onion until soft for about 5 minutes. Then, add the garlic and cook until fragrant for another 3 minutes.
- Increase the heat to medium-high, incorporate the chard stems (if sing chard), and cook to release some liquid, about 5 minutes. Add the chard leaves or spinach leaves in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with teaspoon sea salt, pour in yogurt and stir together. If the mixture seems too thick, add 1 tablespoon of water at time to your yogurt and greens and stir well. Bring to a simmer.
- Create six small indentations in the prepared greens using the back of a spoon. Carefully place one egg into each indentation. Cover with a lid or foil and cook over medium-low heat until the eggs are just set but still tender, approximately 4 minutes for a runny yolk and 5 minutes for a jammy yolk. Uncover, then season with salt, pepper, feta, avocado, jalapeño, and cilantro.
- Serve with hot sauce, toasted keto tortillas or green tortilla wraps and lime wedges. Enjoy!
Nutrition
Calories: 541kcalCarbohydrates: 23gProtein: 30gFat: 41gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 0.04gCholesterol: 398mgSodium: 1047mgPotassium: 1876mgFiber: 11gSugar: 5gVitamin A: 22088IUVitamin C: 86mgCalcium: 474mgIron: 9mg
Tried this recipe?Let us know how it was!