This is a delicious nutrient dense twist to the original Mediterranean shakshuka that uses tomatoes as the base. This is kale and herbs inspired shakshuka. Kale is a classified super-food because it is at the top of the ANDI score list with a whopping 1000 points. ANDI stands for Aggregate Nutrient Dense Food, based on Dr. Joel Furhman, MD. Dr. Furhman developed this scoring system to rank foods according to their micronutrients. This is a complete meal rich in phytonutrients, antioxidants, omega 3 fatty acids, fiber, protein, chlorophyll, Vitamin A, magnesium, and other essential vitamins and minerals.  Bon Appétit!

Serves 1-2 double the recipe if you want more than 2 eggs and have a large skillet.

Ingredients:

1 tbsp coconut oil

1 ½ Cups Kale, chopped

1 Green onion, chopped

¼ Cup onion, minced (I used shallots)

½ tsp Garlic Powder

Himalayan salt

¼ Cup unsweetened hemp milk, or milk of choice

2 Local caged-free Eggs

1 handful of Fresh Herbs. I had Fresh dill, parsley, and thyme on hand

Directions:

In a Medium size cast iron skillet melt the coconut oil over medium heat. Add the onion, kale, and garlic powder sauté for about 5 minutes until the onions are translucent and kale is wilted down. Stir in the unsweetened milk and make two areas where you can crack the eggs to cook. Cover the skillet for 5 minutes until the egg white is cooked to your liking. Lastly sprinkle the fresh herbs, Himalayan salt, and fresh cracked pepper. Enjoy right away.

 

 

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