Green Herb Baked Eggs — Shakshuka Verde
Around 25% fewer calories and 20% more protein, oil reduced and two extra egg whites added to the green sauce, with the authentic tomatillo, jalapeño, spinach, and cumin heat and the characteristic bright herbed sauce of the classic green shakshuka.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely dice 2 small onions and mince 4 garlic cloves. Finely chop 2 jalapeños and roughly chop 400g tomatillos. Roughly chop 100g fresh coriander. Measure 200g baby spinach, 1 tsp each ground cumin and ground coriander. Crack 4 whole eggs and 4 egg whites into separate bowls.
Saute
Heat 2 tsp olive oil in a large frying pan (10–12 inches) over medium heat. Add diced onions, cook 5 to 6 minutes until softened, stirring occasionally. Add minced garlic and chopped jalapeños, cook 1 minute until fragrant.
Bloom
Stir in 1 tsp ground cumin and 1 tsp ground coriander, cook 30 seconds until spices release their aroma and coat the pan.
Build
Add roughly chopped tomatillos, cook 5 to 6 minutes over medium heat, stirring occasionally, until they break down and soften into a chunky sauce.
Simmer
Stir in baby spinach and fresh coriander until wilted, about 1 to 2 minutes. Use a hand blender to partially blend, leaving some texture. Make 8 wells in the sauce. Pour 4 whole eggs into four wells and 4 egg whites into the remaining four.
Finish and plate
Cover the pan, reduce heat to low, cook 10 to 12 minutes until egg whites are set and yolks remain runny. Scatter with fresh coriander and sliced green chillies. Divide between two plates and serve with a lime wedge each.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.