Springtime Shakshuka
Spring is here, and that means fresh, vibrant meals that are as simple to make as they are delicious! This Springtime Shakshuka brings together the rich flavors of tomatoes🍅 and nutrient-packed collard greens, a combination that not only tastes amazing but also boosts nutrient absorption—thanks to the synergy of vitamin C from tomatoes and iron from collard greens. 🥬 With just one pan and a handful of ingredients, this dish comes together quickly, making it perfect for busy spring days. Whether for brunch, lunch, or a light dinner, this shakshuka is a fresh and nourishing way to welcome the season!
Equipment
- cast iron skillet
Ingredients
- 1 1/2 lb tomato sauce Raos’ is one of my favorite brands
- 1 Tablespoon olive oil
- 8 cups collards spines removed and chopped (if not a lover, try kale or spinach!)
- 1/2 cup basil fresh, chopped (optional)
- salt to taste
- black pepper to taste
- 6 large eggs
Instructions
- Heat olive oil in a 12-inch non-stick skillet with sides over medium heat. Add collards and sautĂ© until softened and bright green – about 2 minutes. Reduce heat to low.
- Add tomato sauce and stir.
- Using the back of a large spoon, make 6 dips in the sauce, then crack an egg into each one. Make sure heat is low then cover and cook until eggs are cooked through, about 6-8 minutes.
- If you prefer, you can scramble eggs into shakshuka too. Just make sure eggs are completely cooked before serving.
- Season with salt and pepper and top with fresh basil if desired.
Notes
Nutrition per serving: 396 calories, 17g carbohydrates, 6g fiber, 21g total fat, 19 g protein
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