Green Shakshuka

INGREDIENTS

FOR THE SHAKSHUKA  

6 ounces tomatillo shakshuka sauce  

2 eggs  

1 lavash flatbread  

1 tablespoon super seed mix  

2 ounces breakfast chicken sausage  

1 pinch Maldon salt 

FOR THE TOMATILLO SHAKSHUKA SAUCE  

(recipe yields ~18 ounces)  

1 ounce yellow onion, diced 

1/4 teaspoon olive oil 

1 poblano pepper  

6 ounces tomatillos  

3 tablespoons chicken stock  

1/2 teaspoon cumin powder  

1/4 teaspoon coriander seed, ground  

1/4 teaspoon salt  

1-1/4 cups spinach  

4 teaspoons cilantro, chopped  

6 ounces chickpeas, cooked 

FOR THE SUPER SEED MIX  

(recipe yields 1 tablespoon)  

1/4 tablespoon pumpkin seeds, toasted  

1/4 tablespoon sunflower seeds, toasted  

1/4 tablespoon hemp seeds  

1/4 tablespoon flaxseed, ground 

INSTRUCTIONS 

TO MAKE THE SHAKSHUKA  

1. Preheat oven to 350 F. 

2. Ladle shakshuka sauce into a bake proof dish, crack eggs on top of sauce. Bake for 8 minutes. 

3. Grill lavash flatbread and cut into chips. 

4. Remove the baking dish from the oven and place onto the serving plate. 

5. Sprinkle super seed over the top of the eggs. 

6. Serve with sausage and lavash chips. Finish with Maldon sea salt. 

TO MAKE THE TOMATILLO SHAKSHUKA SAUCE 

1. Dice onion and sauté with oil in a sauce pot. 

2. Roast poblanos and tomatillos. Add to sauce pot. 

3. Add chicken stock and spices. Blend with a stick mixer, simmer for 10 minutes. 

4. Add spinach and cilantro and blend again. Stir in chickpeas. 

TO MAKE THE SUPER SEED MIX 

1. Mix all ingredients together.