Super green sauce goodness. Oh my
Hello lovelies, and look at you. YOU made it to Wednesday, after a loooong 3 day weekend. I know I personally didn't think I would make it this far, since that extra day at home makes it super hard to get back into the groove of working. BUT I am so excited because I had 3 long days of relaxing, hangin with some fraaands, PICNICS!, and whipping up some new dishes. What more can ya ask for!
Anyway, let's talk GREEEEEEN. If you like eating meals packed with flavor (AKA everyone), but Shake Shack for dinner every night isn't socially acceptable, let's talk about a meal that is bursting with flavors AND is totally healthy. Please do not get discouraged from a plate of rice smothered with this green concoction, but get inspired to know that this is SO simple, and loaded with all the greens you need.
The first time I had [fallen in love] with Shakshuka was at one of my fav local breakfast joints- Jacks Wife Freda! Ever been?? If not, you NEED to check it out.. like now! The trick to going there and not waiting an hour to be seated (since it's also apparently everyone's favorite spot), is to arrive first thing on a Sunday, right around when it opens! I know it's hard to get up early after being out, or just up late the night before, BUT the food is well worth it! And the service is great. Probably one of the few things that can really get me outta bed that early on a weekend. Anyway, back to this cream GREEN dish. After I had it and KNEW I needed it again- like all the time- I did forever research on 1) what is this even made of?! And 2)how can I make this successfully at home. Welllllll, thankfully I found this original recipe from Pinch Of Yum, and it is LIFE CHANGING. Ok.. I say that a lot, but it's always true!
So look no further! And if you never have before, TRY IT TRY IT! You will be so glad ya did!
Enjoy! xx S.
|Vegetarian • Vegan • Gluten Free|
I N G R E D I E N T S:
- 1 large bunch of parsley, stems removed
- 1 large bunch of cilantro, stems removed
- 1 jalapeno pepper (seeds removed)
- 3 gloves of garlic
- 1/4 cup of water
- 1/4 cup of olive oil
- 1 Lime
- 1/2 cup of pistachios
- 1/2 tsp of Salt (plus a little pepper)
- 1 1/2- 2 cups of Almond Milk (+1/2 Tbs separately)
- 1 Tbs Cornstarch
- 4 Eggs
- Crumbled feta cheese to top (optional, BUT SO GOOD!)
- Rice to serve!
PREPARE ZEE SAUCE: Begin by making your super green healthy, TAAAAASTY sauce. In a food processor, throw in your parsley, cilantro, garlic, jalapeno, garlic, water + olive oil, 1/2 a lime juiced, pistachios, anddddd salt. Phew that's a mouthful. Now, blend/puree until it looks like a pesto sauce consistency, and the texture begins to look creamy.
COOKIN: Next, in a large cast iron skillet (or large frying pan), heat pan over medium high heat. Once hot, add your green sauce and sauté for only a minute or two, until it heats up and starts smelling yummy. Now, add in your cup and a half of almond milk. Separately, whisk a tablespoon of almond milk plus the cornstarch, and pour into the sauce as well. Mix to combine well and cook for a few minutes. Reduce heat and let simmer for 5-7 minutes until it begins to thicken, while stirring occasionally.
FINISH UP & EAT!: After it's been simmering and begins to look super duper creamy, add in the juice from your other half of lime, and an additional sprinkle of salt (maybe some pepper too!). Crack in your 4 eggs (with space in between each), cover, and continue to simmer for another 10-15 minutes. Personally, I like my eggs less runny and cooked well which is why I cook for longer, but that is totally to your preference! Serve while hot over rice, or with bread, or by itself- and if you eat cheese, you MUST top with feta. Delish!
*Note: IF it is too thick for your liking, add more almond milk when cooking. If its lookin a little bit too watery, let it simmer longer for it to thicken. Also, this dish is *bonus points* amazing, since you can eat it for breakfast, lunch, OR dinner! I KNOW.