Quick Green Shakshuka with Power Greens

Ingredients

• 0.25 cup extra virgin olive oil
• 8 ounces brussels sprouts
• salt
• 0.5 medium red onion
• 3 medium Shallots
• 8 ounces kale
• 2 cups spinach
• 0.5 tsp red pepper flakes
• 1 tsp ground coriander seeds
• 0.75 tsp cumin
• 0.5 medium lemon
• 4 eggs
• 0.5 cup water
• parsley
• feta cheese

Instructions

1. 1Heat extra virgin olive oil in a large skillet over medium-high heat. Add thinly sliced Brussels sprouts and salt to taste, cooking until they are softened and lightly charred, about 5-7 minutes.
2. 2Add finely chopped red onion and minced shallots to the skillet, cooking for 2-3 minutes until fragrant. Then, wilt in the chopped kale and spinach along with additional salt, red pepper flakes, ground coriander seeds, and cumin. Stir well to combine.
3. 3Stir in the water and the juice of half a lemon. Reduce heat to medium-low, cover the skillet, and cook for 5-7 minutes, or until the greens are tender.
4. 4Create four small wells in the cooked greens using the back of a spoon. Carefully crack one large egg into each well. Cover the skillet again and cook for 5-8 minutes, or until the eggs are set to your desired doneness (yolks can be runny or firm).
5. 5Remove from heat. Garnish the Green Shakshuka generously with fresh parsley and crumbled feta cheese before serving immediately.