Swiss Chard, Spinach and Leek Shakshuka
1. In large skillet, heat oil over medium- high heat. Add leeks. Sauté and stir for 2 minutes. Add garlic, cumin and oregano. Sauté 1 minute. Add swiss chard, spinach, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Sauté and stir for 1 minute or until begin to wilt.
2. Make 4 wells in the greens mixture. Crack 1 egg into each dip; not braking yolks.
3. Cover pan. Cook on low heat 5 minutes or until eggs are done to your likeness.
4. Garnish with parsley and freshly ground black pepper. Top with feta cheese (optional)
- 9 g Fat
- 2 g Saturated Fat
- 186 mg Cholesterol
- 149 mg Sodium
- 9 g Total Carbohydrates
- 2 g Fiber
- 2.5 g Sugars
- 8 g Protein
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Nutritional Information
- 9 g Fat
- 2 g Saturated Fat
- 186 mg Cholesterol
- 149 mg Sodium
- 9 g Total Carbohydrates
- 2 g Fiber
- 2.5 g Sugars
- 8 g Protein
Directions
1. In large skillet, heat oil over medium- high heat. Add leeks. Sauté and stir for 2 minutes. Add garlic, cumin and oregano. Sauté 1 minute. Add swiss chard, spinach, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Sauté and stir for 1 minute or until begin to wilt.
2. Make 4 wells in the greens mixture. Crack 1 egg into each dip; not braking yolks.
3. Cover pan. Cook on low heat 5 minutes or until eggs are done to your likeness.
4. Garnish with parsley and freshly ground black pepper. Top with feta cheese (optional)