Tuesday, March 8, 2016

Green Shashuka



6 cups baby spinach, washed
2 mild green chilis (anaheim, hatch or hungarian) 
2 garlic cloves, peeled and smashed
1/2 cup olive oil
1 onion, thinly sliced
1/2 c green onion, thinly sliced
2 t. ground cumin
1/2 t. ground coriander
1/2 cup lebna (opt.)
1/2 cup cilantro leaves
1/4 cup dill (opt.)

4 eggs

In a saute pan, sweat the onion in olive oil until translucent. Add the garlic, spinach, green onions, spices and roasted chili. Cook for five minutes. Puree half the mixture with the lebna (or 1/4 cup water). add the mixture back to the un-pureed mixture. Season with salt and pepper.

To Serve:

Divide the spinach mixture between four ovenproof serving dishes. Create an indentation in the middle of each dish (like a birds nest) break an egg into each dish. Bake at 350 for 20 minutes or until the white has set. Serve warm with cilantro and dill.








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