RECIPE SUMMARY
Baked Eggs - Green Shakshuka
Makes 4 servings: Each serving counts towards 1 cup of Vegetables (¼ cup restricted Vegetables), 1 tablespoon Oil, 1 Egg, 2 tablespoons Reduced Fat Feta Cheese
INGREDIENTS
DIRECTIONS
Heat the oven to 400ºF.
Heat a large oven safe pan over medium high heat.
Add the oil and sliced onions to the pan and stir until the onions start to become soft.
Add in the garlic and stir, add in the green cabbage, kale, and spinach. Stir and wilt slightly.
Add the cumin, paprika, oregano, thyme and chili flake (optional). Stir and allow the greens to wilt entirely, season with sea salt and black pepper as needed.
Sprinkle with the reduced fat feta cheese and stir, then use a spoon to make four small wells in the greens, crack an egg into each well, season the eggs with salt and pepper. Allow the egg white to turn lightly opaque while on the stove. Then place the entire pan in the oven for 10 minutes or until the eggs are cooked to the desired doneness.
Ingredients
Directions
Heat the oven to 400ºF.
Heat a large oven safe pan over medium high heat.
Add the oil and sliced onions to the pan and stir until the onions start to become soft.
Add in the garlic and stir, add in the green cabbage, kale, and spinach. Stir and wilt slightly.
Add the cumin, paprika, oregano, thyme and chili flake (optional). Stir and allow the greens to wilt entirely, season with sea salt and black pepper as needed.
Sprinkle with the reduced fat feta cheese and stir, then use a spoon to make four small wells in the greens, crack an egg into each well, season the eggs with salt and pepper. Allow the egg white to turn lightly opaque while on the stove. Then place the entire pan in the oven for 10 minutes or until the eggs are cooked to the desired doneness.