Green saag is an Indian curry made of green vegetables. It typically uses mustard leaves and spinach, but really, any leafy thing you have leftover in the fridge will do.

While it’s often eaten as it is with naan bread, the cuisine has allowed it a few variations such as saag aloo (with potatoes) and saag gosht (with goat). This time, we’re transforming it into a breakfast dish, fusing it with another Middle Eastern specialty: shakshuka.

Green(s), eggs, and (no) ham.

If the recipe is too veggie-forward for your taste, add more cheese to cut through the earthy flavor. (But for those still complaining, we think you should really eat more vegetables.) Keep to the basics and enjoy it with naan bread (or regular grocery-bought pita bread), which also doubles as an effective scooping agent. It’s quite addictive, so you’ll find it easy to finish the whole plate. Heck, you can even try tricking the kids into getting their daily dose of nutrients.

Green Saag Shakshuka

  • Serves: 2-4 people
  • Active time: 1 hr
  • Total time: 1 hr
  • Difficulty: Easy

INGREDIENTS

Green Saag Shakshuka

  • 2 tbsp. oil
  • 1 large white onion, diced
  • 4 large cloves of garlic, minced
  • 4 bags frozen spinach, thawed and drained
  • 2 tsp. cumin
  • 2 tsp. paprika
  • 2 tsp. chili flakes
  • 4 eggs

Toppings

  • ½ cup feta cheese, crumbled
  • ½ cup cilantro leaves, picked

INSTRUCTIONS

  1. Add the oil in a large cast iron skillet or oven safe skillet over medium heat.
  2. Add the white onion and cook until translucent, about 5 minutes.
  3. Add in the garlic and stir.
  4. Add in the spinach, cumin, paprika, and chili flake, stirring until well combined.
  5. Take mixture and put into a blender with ¾ cup water.
  6. Blend until smooth, then return to the pan over medium heat.
  7. Cook spinach mixture until thickened and bubbling.
  8. Make indentations using a large spoon.
  9. Add the eggs into the wells and use a lid to cover.
  10. Continue to cook over low heat until the egg whites are set and the yolks are still runny.
  11. Add the crumbled feta and cilantro leaves on top just before serving.


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