Microgreen Shakshuka - it's easy to make and perfect for any morning meal. Don't miss out on this unique and flavorful take on the classic shakshuka recipe!
Today, I'm excited to share with you a delicious and unique recipe for Microgreen Shakshuka. This breakfast dish is perfect for those who are looking for a healthy and flavorful way to start their day. Made with fresh microgreens and eggs, it's packed with protein and nutrients to keep you feeling satisfied and energized throughout the morning. Plus, it's a fun twist on the classic shakshuka recipe, incorporating the freshness of microgreens to add a new layer of flavor to the dish. So, let's get started and learn how to make this delicious Microgreen Shakshuka!
2 portions, 25 minutes
you will need:
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 2 cloves garlic, diced
- 3 tomatoes (diced using a food processor)
- 2 tbsp tomato salsa
- salt & pepper, to taste
- 1 tsp ground cumin
- 1 tbsp honey
- 4 eggs (or leave out eggs for vegan friendly option)
- 1 small bunch of fresh parsley, chopped
- ½ avocado, sliced
- ½ cup feta, (or vegan feta alternative) crumbled
- ½ cup of microgreens (we used arugula)
preparation:
step one: heat olive oil in a medium-sized pan on medium heat. add the chopped onion, chopped red bell peppers, and garlic and sauté on the heat for 5 minutes. season your veggies with salt & pepper and cook for an additional minute.
step two: use a food processor to chop your tomatoes into small pieces and add to the pan. add your tomato salsa and spice with salt, pepper, cumin, and honey. bring the sauce to a simmer.
step three: use a spoon to make wells in the sauce and crack in the eggs. cover and cook for an additional 5-8 minutes.
step four: sprinkle with feta cheese, parsley, avocado, and your favorite microgreens. serve with toasted bread.
