Spinach kale shakshuka

Name: Spinach kale shakshuka Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 1 serving spring onions-1 medium (15g); 2 medium Mushrooms fresh; 2 cup Marketside baby kale and spinach; .75 tbsp Extra Virgin Olive Oil; 1 medium whole (2-3/5 dia) Tomatoes red ripe raw year round average; 1 cup (8 fl oz) Water tap; 1 clove Garlic; 2 tsp Oregano ground; 1 tbsp Parsley dried; 1 tsp Cinnamon ground; .5 tsp Nutmeg ground; 1 dash Salt; 1 tsp Pepper black; 2 small Egg fresh whole raw

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 1

Ingredients

1 serving spring onions-1 medium (15g) 2 medium Mushrooms, fresh 2 cup Marketside baby kale and spinach .75 tbsp Extra Virgin Olive Oil 1 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average 1 cup (8 fl oz) Water, tap 1 clove Garlic 2 tsp Oregano, ground 1 tbsp Parsley, dried 1 tsp Cinnamon, ground .5 tsp Nutmeg, ground 1 dash Salt 1 tsp Pepper, black 2 small Egg, fresh, whole, raw

Directions

Sautee chopped mushrooms & onion in olive oil, add chopped spinach/kale. Cook for 2-3 minutes then add chopped tomatoes & seasonings. Add water cook until tomatoes soft 5-10 minutes. Crack 2 eggs, cover & cook until eggs are cooked. Serve with toast or bread of your choice.

Serving Size: 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user TABBYTM.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 282.2
Total Fat: 19.1 g
Cholesterol: 275.3 mg
Sodium: 315.4 mg
Total Carbs: 17.9 g
Dietary Fiber: 7.0 g
Protein: 14.0 g

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