Green Shakshuka

Green Shakshuka

  • Serves: 4
Green Shakshuka

Green Shakshuka

Ingredients

  • Produce

    • 3 cloves Garlic
    • 1 Jalapeno pepper
  • Refrigerated

    • 1 cups Almond milk
    • 4 Eggs
  • Condiments

    • 1 squeeze Lime juice
  • Pasta & Grains

    • 1 Rice
  • Baking & Spices

    • 1 tbsp Cornmeal whisked with
    • 1/2 tsp Salt
  • Oils & Vinegars

    • 1/4 cup Olive oil
  • Nuts & Seeds

    • 1/4 cup Pistachios
  • Dairy

    • 1 Crumbly cheese like cotija
  • Liquids

    • 1/4 cup Water
  • Other

    • 1 full bunch of parsley

Found on

Description

A little thing about me: I ♡ FOOD. I also love food photography. I wrote an ebook that can help you learn your camera and I also teach food photography workshops in our Minneapolis studio. Did you make a recipe? Tag @pinchofyum on Instagram or send me a snap. I WANNA SEE! facebook instagram pinterest

Ingredients

  • 1 full bunch of cilantro
  • 1 full bunch of parsley
  • 3 cloves garlic
  • 1 jalapeno pepper, ribs and seeds removed for mild version
  • ½ teaspoon salt
  • ¼ cup water
  • ¼ cup olive oil
  • squeeze of lime juice
  • ¼ cup to ½ cup pistachios
  • 1-2 cups almond milk (I used Almond Breezes Almondmilk Coconutmilk variety - the flavor was perfect for this!)
  • 1 tablespoon cornmeal whisked with 1 tablespoon almond milk (optional - for thickening)
  • 4 eggs
  • crumbly cheese like Cotija for topping
  • rice, toast, or naan for serving (BUT FOR SURE RICE)

Directions

  • Sauce Base: Pulse all the sauce base ingredients to get a sauce with a texture like pesto.
  • Sauce Prep: In a skillet over medium high heat, add the sauce base and saute for a minute or two to soften the spicy bite of the garlic. Add the almond milk (start with 1 cup and add more as needed) and stir to mix together. Bring to a low simmer for a few minutes - you should end up with a creamy-looking green sauce. If your sauce looks overly watery, add the cornmeal / almond milk and keep simmering it - it should start to thicken up fairly quickly. At this point its a good idea to taste and season with additional salt. I ended up adding a few pinches both times I made it - just taste and adjust to your liking.
  • Eggs: Turn the heat to low. Crack your eggs into the sauce, leaving room between each of them, and cover with a lid. Let the pan sit for 10 minutes or so (less for super soft yolk, more for hard yolk) and when the eggs are ready, serve over rice (our favorite!) with hot sauce and crumbly cheese. Yum!
  • Serves: 4
pinchofyum.com

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Title:

Creamy Green Shakshuka with Rice - Pinch of Yum

Descrition:

We are superexcited to be working with Almond Breeze in 2016 for lots of yummy + delicious sponsored posts! This recipe features their Almondmilk Coconutmilk Blend which is 👌. Annnnd we’re back at it with…

Green Shakshuka

  • Produce

    • 3 cloves Garlic
    • 1 Jalapeno pepper
  • Refrigerated

    • 1 cups Almond milk
    • 4 Eggs
  • Condiments

    • 1 squeeze Lime juice
  • Pasta & Grains

    • 1 Rice
  • Baking & Spices

    • 1 tbsp Cornmeal whisked with
    • 1/2 tsp Salt
  • Oils & Vinegars

    • 1/4 cup Olive oil
  • Nuts & Seeds

    • 1/4 cup Pistachios
  • Dairy

    • 1 Crumbly cheese like cotija
  • Liquids

    • 1/4 cup Water
  • Other

    • 1 full bunch of parsley

The first person this recipe

pinchofyum.com

pinchofyum.com

734 0

Found on pinchofyum.com

Pinch of Yum

Creamy Green Shakshuka with Rice - Pinch of Yum

We are superexcited to be working with Almond Breeze in 2016 for lots of yummy + delicious sponsored posts! This recipe features their Almondmilk Coconutmilk Blend which is 👌. Annnnd we’re back at it with…