Spring Green Asparagus and Kale Shakshuka
Yield: 2-3
Spring Green Asparagus and Kale Shakshuka
Shakshuka is a North African dish with a number of variations. This version is made with spring asparagus and kale. Kale is a highly nutritious superfood that’s known for several health benefits, including fighting inflammation, a high content of antioxidants, and its plant-based omega-3 fatty acids, which help regulate the inflammatory process in the body. Kale contains high levels of vitamin C and beta-carotene that aid the body’s detoxification process. Asparagus is is a nutrient-dense food and has been used as a medicinal vegetable for 2,500 years. It is a great source of fiber, folate and vitamins A,C, B6 and K. It is also a good source of potassium and thiamine. You can mix in any vegetables or greens to this recipe. Try chard, broccoli, or cauliflower.
Ingredients
- 3 tablespoons avocado oil
- 1 leek, chopped (white part)
- 1 bunch asparagus cut into bite sized pieces
- 1 bunch kale, chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
Instructions
- Preheat oven to 325°F
- Add the avocado oil to a cast iron pan and heat over medium heat until hot then add the leeks and a pinch of salt.
- Cook leeks until they start to caramelize then add the asparagus. Continue cooking until asparagus is bright green (3-5 minutes) then add the chopped kale, salt, garlic powder, smoked paprika and cumin and cook until kale is wilted.
- Make 3 wells in the greens and crack an egg into each one. Sprinkle eggs with a pinch of salt and pepper.
- Transfer pan to oven and bake for 20-25 minutes or until the eggs are cooked to your liking.