Chef Andy Zambrano uses fresh organic produce from the Farmfluence subscription box to make a delicious and healthy Green Shakshuka, a classic North African and Middle Eastern dish that's perfect for breakfast or any meal of the day.
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Here's the recipe:
Green Shakshuka
Ingredients
2 Tbsp. Olive oil
3 cloves Minced Garlic
4 Cipollini Onions
1 bulb Fennel
1 bunch Dandelion
1 crown Broccoli
1 Tbsp. Ground Cumin
1 Tbsp. Ground Coriander
1 bunch Cilantro
2 Limes
1 tsp. Salt
Few sprigs Dill
5 Eggs
1. Preheat the oven at 350 degrees F
3. Add oil to a cast iron or oven safe skillet and begin to fry the garlic on a medium low heat.
4. Meanwhile, peel onions and cut in half. Cut off the tops of the fennel stems and half the bulb. Cut out the core and cut thin Julienne slices. And cut the broccoli crown into bite sized florets as well as slicing the stem to disks.
5. Wash and cut both cilantro and dandelion greens to 1 inch sized pieces.
6. When the garlic is golden, add the onions, fennel, broccoli, cumin and coriander. Cook for 4 minutes till veggies are browned.
7. Add the chopped dandelion and let it cook down to half the size then the chopped cilantro.
8. Once the cilantro has cooked down to half the size add the salt, the juice of 2 limes and mix.
9. With a spatula make 5 wells in the greens and crack the eggs in each.
10. Place in the oven for 15 - 20 minutes till the eggs are cooked through.
11. Top with cilantro and dill.
► Artist Attribution
TOKONAME: SUGAR SEQUENCES
PERFORMED BYJOHNNY STARBURST /WRITTEN BYJOHNNY STARBURST
℗© JOHNNY STARBURST
