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kale, asparagus, and fava bean shakshuka

Kale, Asparagus, and Fava Bean Shakshuka

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Breakfast, Snack
Cuisine American, Persian
Servings 4 Servings
Calories 286 kcal

Ingredients
  

  • 2 tablespoon olive oil
  • 1 yellow onion diced
  • 8 cloves garlic chopped
  • 1 bunch kale stems removed (I use curly kale)
  • 10 stalks asparagus bottoms removed, sliced into 1-2 inch pieces
  • 1 cup shelled fava beans
  • ½ cup grated parmesan divided
  • ¼ cup fresh dill
  • 4 eggs
  • 1 teaspoon kosher salt
  • pepper to taste
  • Toasted bread to serve

Instructions
 

  • In a nonstick pan on medium heat, add the olive oil and onion. Sautee for about 5 minutes stirring occasionally, until the onions are translucent. Add the garlic and cook for another 3-5 minutes.
  • Meanwhile, chop up the kale leaves into small pieces. Option to use a food processor here and pulse the leaves until cut up. Do not blend. Add the kale to the pan and cook for about 5 minutes. Add the asparagus and salt, stir, and cook for another 5 minutes. Add the fava beans and dill and stir to combine. Sprinkle about half of the parmesan over the greens.
  • Using a spoon or a spatula, create 4 wells in the pan by pushing the greens. Add a little bit of olive oil to the well, then crack one egg in each. Cover and cook for 2-3 minutes for a runny yolk and 4-5 minutes for a jammy yolk. Uncover and remove from heat.
  • Serve directly out of the pan. Use slices of toasty bread to scoop up the shakshuka if desired.

Nutrition

Calories: 286kcal
Keyword breakfast, eggs, shakshouka, shakshuka, spring greens, spring greens shakshuka, vegetarian
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