Green Shakshuka

Serving Size: 4 

Cook Time: 15 minutes


1 TBS avocado oil

1 red onion, diced

1 bunch of kale, chopped

2 cloves of crushed garlic

1/4 cup of chopped parsley

1 can (16 oz) of organic diced tomatoes

6 eggs

1 tsp of cumin

Salt, pepper, red pepper flakes to taste


  1. Start by adding 1 tbs of avocado oil to your pan and heat on medium/high
  2. Add the chopped onion and garlic, saute until the onions are translucent and start to send of that delicious aroma! 
  3. Add your kale and diced tomatoes and let simmer for 1-2 minutes, slowly add the 1tsp of cumin and saute into the vegetables. 
  4. Crack each egg into the pan, by making a small hole for the egg. 
  5. Leave eggs to cook and turn down the heat to medium on your stove- add a pinch of salt and pepper.
  6. Allow the eggs to cook for 5 minutes- I like them medium/soft but if you like them fully cooked, leave for an additional 3-5 minutes and cover the pan.
  7. Once your eggs are ready- removed from heat and sprinkle with parsley and serve!