This green shakshuka is a great way to cook all those vegetables you have in your refrigerator. This recipe also works well with swiss chard, beet greens or kohlrabi greens. I probably wouldn’t use baby spinach because it’s not sturdy enough to withstand all the cooking.
Be sure to add the stems and leaves of the parsley and dill when cooking this dish!
NUTRITION INFORMATION: Amount for 1/3 of recipe: Calories: 293, Total Fat 20g, Saturated Fat: 5g, Sodium: 276mg, Cholesterol: 372mg, Total Carbohydrate: 15g, Dietary Fiber: 5g, Sugar: 5g, Protein 17g