Green Shakshuka

Green Shakshuka

•  MAKES: 2 servings 
•  PREPARATION TIME: 10 minutes 
•  COOKING TIME: 15 minutes 

Ingredients

•  2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat 
•  1/2 small (35 g/1.2 oz) yellow onion, sliced
•  1 clove garlic, minced 
•  1 medium (120 g/4.2 oz) green bell pepper, sliced
•  1 small (150 g/5.3 oz) zucchini, cut into 1/2-inch (1-cm) cubes
•  1/2 cup (120 g/4.2 oz) canned chopped tomatoes 
•  1/2 teaspoon ground cumin 
•  1/2 teaspoon paprika 
•  1/4 teaspoon ground coriander 
•  1/8 teaspoon cayenne pepper 
•  Salt and pepper 
•  3 cups (90 g/3.2 oz) fresh spinach 
•  4 large eggs 
•  1 tablespoon (4 g/0.2 oz) freshly chopped cilantro or parsley
•  Optional: 1/3 cup (50 g/1.8 oz) crumbled feta cheese and 1 medium (150 g/5.3 oz) avocado, sliced 

Instructions
1. In a large skillet greased with ghee, cook the onion over medium-high heat for 5 to 8 minutes, until lightly browned.

2. Add the garlic, green pepper, and zucchini. Cook for about 2 minutes, stirring occasionally. Add the tomatoes, cumin, paprika,

coriander, cayenne pepper, salt, and black pepper. Cook for about 5 minutes, or until the vegetables are tender.

3. Add the spinach and cook for a minute, until wilted.

4. Use a spatula to make 4 wells in the mixture. Crack 1 egg into each well and cook until the egg whites are opaque and cooked through and the egg yolks are still runny. Remove from the heat.

5. Garnish with the cilantro, and add the optional feta cheese or avocado on top. Serve immediately, or refrigerate for up to 3 days (without the fried eggs).

Nutrition facts per serving:

•  Total carbs: 12.6 g
•  Fiber: 4.1 g 
•  Net carbs: 8.5 g 
•  Protein: 16.3 g 
•  Fat: 25.4 g 
• · Energy: 338 kcal 

Macronutrient ratio: Calories from carbs (10%), protein (20%), fat (70%)