Green Shakshuka

This variation of a traditional North African dish is a popular breakfast in Israel and throughout the Middle East. Here in North America, enjoy it for breakfast, brunch, lunch, dinner, or any time of day. Feel free to add other greens such as zucchini, kale, collards, or swiss chard. This dish pairs well with a side of roasted rosemary potatoes.

5 organic eggs
1/4 cup sundried tomatoes, sliced
2 tbsp olive oil
1 small red onion, diced
large handful fresh baby spinach, chopped
1/2 pound brussels sprouts, shredded
2 cups frozen broccoli florets, thawed and chopped
1/4 tsp crushed red pepper flakes
2 tsp Celtic sea salt
1 bunch fresh parsley, chopped
3 ounces goat cheese
1/4 cup prepared pesto

Heat olive oil in a large sauté pan on medium heat. Add onion and cook for 5 minutes or until translucent. Add brussels sprouts, broccoli, spinach, spices and cook 2-3 more minutes. Add tomatoes to pan and stir to combine.

Use a ladle to make five small wells in the sauce and carefully crack eggs into each well. Cover and cook for 6-8 minutes, depending on how runny you like your eggs. Add goat cheese and pesto, and cover again to allow cheese to melt. Garnish with chopped parsley. Enjoy immediately.