Our easy weeknight meals are made with minimal ingredients, require few steps, and cost under $10 per serving!
Traditionally tomato-based, this shakshuka calls for spinach instead. Designed to turn out a delicious dinner from pantry staples—eggs, frozen greens, garlic, onion, and bread—the recipe can be tailored to what you have on hand. No spinach? Substitute Swiss chard or any green, really. No feta? Used crumbled cotija or even finely grated cheddar. The bread, however, is essential for mopping up the saucy mixture of eggs and greens. Shakshuka is usually served with pita, but we’ve opted for multigrain gluten-free toast. Try it with warm corn tortillas or crusty bread. We find it suitable for breakfast, lunch or dinner.
Prep time: 10 min.
Cook time: 35 min.
- 2-3 tbsp. olive oil, with more for serving
- 1 head garlic
- 1 medium yellow onion
- 1 pound frozen spinach (or other greens)
- 1 jalapeño
- 4-6 eggs
- 1 tsp. salt
- ½ tsp. coriander
- 1 tsp. cumin
- 1/8 tsp. ground black pepper
- 2 oz. feta cheese
- Bread for serving
- Optional garnishes: minced fresh cilantro, fresh lime wedges, sliced avocado, crushed red pepper
Heat 2 tbsp. olive oil in a large cast iron skillet on low heat. Dice onion and add to pan, cooking until translucent (about 8-10 minutes).
Dice garlic and jalapeño. Add and cook until fragrant, another 2-3 minutes. Stir in cumin, coriander, salt and pepper. Depending on the seasoning of the skillet, the spices may stick but should loosen up once the spinach is added.
Toss in frozen spinach and cover with a lid. Cook, stirring to break up frozen clumps, for 5 minutes.
Using a wooden spoon or spatula, make 4 to 6 holes in the greens to hold the eggs. Crack one egg into each hole (or into a bowl to transfer to each hole). Cover the pan with a lid or tin foil. Cook on low heat till eggs are set but still soft, about 7 minutes. Uncover and remove from heat.
Meanwhile, toast or warm the bread and prepare any garnishes. To serve, use a spatula to cut around each egg so that they will easily separate.
A seasonal twist on the standard ‘za. We’ve topped a pre-made gluten-free cauliflower crust with creamy pumpkin sauce, spicy baby arugula, and nutty Ewephoria sheep’s milk gouda.
Our vegan black bean burrito bowl with kale and quinoa is perfect for an easy weeknight dinner or for make-ahead weekday lunches. It’s vegan and gluten-free and can easily be tailored for individual tastes!
Enjoy this warm and hearty dinner salad with a fresh baguette. This recipe is easy to tailor to what you have on-hand. Substitute beets, butternut squash, sweet potatoes, or turnips for the Vegetable Roasting Mix. It also works well with salmon or chicken!