GREEN SHAKSHUKA WITH AVOCADO AND LIME
Number Of Ingredients 14
Steps:
- Heat oil in a large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more.
- Raise the heat to medium high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with 1/2 teaspoon salt, pour in the half and half and stir loosely together.
- Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid, sprinkle with salt, pepper, cotija, avocado, jalapeño and cilantro. Serve with smoked hot sauce, toasted tortillas and lime wedges.
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Bridget Katwai
[email protected]This was a delicious and easy recipe. I made it for breakfast and my family loved it. The sauce was flavorful and creamy, and the eggs were cooked perfectly. I will definitely be making this again.
Dennis Mahlaba
[email protected]I've made this recipe a few times now and it's always a hit. It's so easy to make and the results are always delicious. I love the combination of flavors and the eggs are always cooked perfectly.
Dj Jimerson
[email protected]This recipe was easy to follow and the results were delicious. I loved the combination of flavors and the eggs were cooked perfectly. I will definitely be making this again.
MD shariar FEROJ
[email protected]This was a great recipe! I made it for brunch and it was a hit. The flavors were amazing and the eggs were cooked perfectly. I will definitely be making this again.
zxc sannk
[email protected]This was a delicious and easy recipe. I made it for dinner and my family loved it. The sauce was flavorful and creamy, and the eggs were cooked perfectly. I will definitely be making this again.
Nicholas Benitez
[email protected]I made this for breakfast and it was the perfect way to start my day. It was filling and flavorful, and the eggs were cooked to perfection. I'll definitely be making this again!
Lilian Ombako
[email protected]This recipe was a bit too spicy for my taste, but I think that's because I used a serrano pepper instead of a jalapeño. Other than that, it was a delicious and easy meal to make.
Amy Melchor
[email protected]I'm not usually a fan of shakshuka, but this green version was really good. The avocado and lime gave it a really fresh and summery flavor. I'll definitely be making this again.
kelvin kaunda
[email protected]This was a great way to use up some leftover avocado and spinach. It was quick and easy to make, and the results were delicious. I'll definitely be making this again.
Ayani Editz
[email protected]Yum!
Sahil Amoni
[email protected]I've made shakshuka many times before, but this green version is definitely my new favorite. The avocado and lime add a wonderful brightness and acidity that really balance out the richness of the eggs and tomatoes. I'll definitely be making this aga
Hansen Z
[email protected]I followed the recipe exactly and it turned out perfectly! The eggs were cooked to perfection and the sauce was flavorful and creamy. I served it with some pita bread and it was a delicious and satisfying meal.
Damien Robinson
[email protected]This green shakshuka was a delightful surprise! The combination of avocado, lime, and cilantro gave it a unique and refreshing flavor that I'd never experienced in a shakshuka before. I also loved the addition of spinach, which added a nice pop of co