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576fabde 52e0 4590 a490 22f8cb277834  2016 12 15 03 53 59
Shadee Alea Hardy
Shadee Alea Hardy

Green Pesto Shakshuka

Sauté 1/2 small yellow onion
One bunch of kale, chopped
A few handfuls spinach

Cook until the wilt
Add 1/4 cup chicken stock (or water)
A few globs of pesto

Cook for a few minutes until the liquid reduces down. Make wells and add an egg to each.

Cook in a 375 degree oven for about 6-8 minutes

Top with more pesto or basil leaves

(I topped this with a bit of shredded smoked mozzarella)

Bacon on the side

Looks delicious, but the Israelis I know would flip the table over calling it shakshuka.