Food Recipes Healthy Vegetarian Breakfast Ideas

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Healty Vegetarian Breakfast










Collage to show how to make green shakshuka: green peppers and onions followed by garlic and cilantro

Collage to show how to make green shakshuka: showing kale before and after it cooks


Collage to show how to make green shakshuka: creating wells for the eggs and then cracking the eggs inside


Cutting into an egg on a plate of green shakshuka


Ingredients

  • 2 tablespoons olive oil
  • 1 cup onions sliced or diced
  • 1 cup green bell peppers sliced or diced
  • 2 garlic cloves minced
  • 1/4 cup chopped cilantro plus more for garnish
  • 1/2 teaspoon ground cumin
  • 1 bunch kale destemmed, roughly chopped
  • Salt and freshly ground black pepper
  • 5 eggs
  • 2 ounces feta cheese for serving
  • Crusty bread for serving



Instructions

  1. Preheat the oven to 375°F.
  2. Heat olive oil in cast iron skillet over medium heat. Add the onions and peppers and cook for about 5 minutes until the onions become soft and translucent. Stir in garlic, cilantro and cumin, and cook for an additional 1-2 minutes until the garlic becomes fragrant.
  3. Add the kale in batches, season with salt and pepper, and cook until they soften, but don’t wilt, about 1-2 minutes. Turn off the heat. You can add 1/4 cup water to soften the kale and create more of a sauce, but this is optional.
  4. Using a wooden spoon or spatula, create 5 small nests between the vegetables. Gently crack the eggs into nests.
  5. Transfer the skillet to the preheated oven and bake uncovered for 7-10 minutes, until the egg whites are set.
  6. Remove the shakshuka from the oven and season with salt and pepper. Sprinkle feta cheese, garnish with cilantro, and serve with crusty bread, if desired.