Green Shakshuka with Pesto
Eggs cooked in vegetables with pesto and feta
Ingredients
- 2 cups shredded zucchini
- 1 cup diced yellow onion
- 1 cup chopped fresh kale
- 2 cloves minced garlic
- 1 tbsp olive oil
- 2 tbsp pesto
- 4 large eggs
- 1/2 cup crumbled feta cheese
Instructions
- Heat a large skillet over medium heat and add in the olive oil. Once this is hot, add the onion to the skillet and cook until it starts to soften and turn translucent.
- Add in the zucchini and cook for about 3 minutes, until it starts to soften. Now add in the garlic and greens and cook for 30 seconds. Turn the heat down to medium low.
- Add the pesto to the greens and mix well. Create four wells in the greens. Crack the eggs into these wells and let them cook. Cook until all the egg white is cooked through.
- Turn off the heat, sprinkle the feta cheese on top. Now it's ready to serve!
- Eat all by itself or toast up some bread for dipping in the yolk!
Notes
Grate the zucchini with a regular sized cheese grater. No need to soak up the extra water from the zucchini, it will cook off.
Use whatever bread you have on hand for dipping!
Nutrition
Calories: 216kcal
Tried this recipe?Let us know how it was!