Lean, Green Shakshuka w/ Herby Tahini and Crumbled Feta

ALERT ALERT! Healthy kosher for pesach, vegetarian and delicious meal! I love shakshuka, but I wanted to change it up and add a variety of veggies to this mix. The lean greens leave you feeling full and have a wonderful flavor. The tahini and the feta just put it over the top. Enjoy!

Ingredients:

Olive oil

1 onion, chopped

1 zucchini, chopped

1 jalapeño, chopped (optional)

3 cloves garlic, crushed

Salt

Pepper

Cumin

3 leaves of Swiss chard, rib removed and shredded

8 oz spinach, shredded

1 cup of mixed chopped herbs (parsley, dill, cilantro)

4-5 eggs

1/4 cup tahini paste

1/4 cup ice cold water

1 tbsp lemon juice

2 cloves garlic

1 cup herbs (parsley, dill, cilantro)

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Directions:

Preheat your oven to 350.

In a frying pan, add in about 2 tbsp olive oil. Add in your onions, zucchini and jalapeño. Sauté until soft and browning, ~5 mins. Add in the garlic, salt, pepper and cumin. Mix and allow to sauté for 1-2 minutes.

Add in your chard, spinach and herbs. Allow to wilt. Create little wells for the eggs and crack them in. Top with salt and pepper and pop in the oven for 7-10 minutes (go with less if you like your eggs runnier).

In the cup of an immersion blender, add in the tahini paste, lemon juice and cold water. Mix until smooth. Add in the garlic and herbs, blend together with immersion blender. Add more water to thin if necessary.

Once the Shakshuka is done, top with the tahini, feta and fresh herbs. Enjoy!