Created by Amber Sullivan | Serves 2-3
ingredients
- 1 tablespoon avocado oil or olive oil
- 2 garlic cloves, minced
- 2 shallots, sliced or 1/2 yellow onion, sliced
- 1/3 cup scallion/green onion, white and light green parts only, chopped
- 5 ounces spinach
- 3 ounces arugula, rough chopped
- 2 heaping tablespoons plain yogurt
- 1/4 teaspoon cracked pepper
- 1 teaspoon sea salt
- 4 large eggs
- Sliced and toasted sourdough bread
- 1/2 cup of green salsa (optional for a spicy kick)
Optional toppings:
- Crumbled feta cheese
- Mixed herbs (i.e., fresh dill, cilantro, sliced dark ends of scallion/green onion, chives, etc.)
- Sliced avocado
- “Everything” seasoning
- Za’atar seasoning
- Toasted sesame seeds
- Chili flakes
- Olive oil drizzle
Directions
- In a pan over medium heat, add 1 tablespoon of avocado oil.
- Once the oil is shimmery and hot, add sliced shallot (or onion) and sauté for about 4 minutes.
- Add garlic and minced scallion. Sauté for another 2–3 minutes until fragrant.
- Fold in spinach and chopped arugula, and cook for another 2 minutes until greens are slightly softened.
- Fold in yogurt and optional salsa, stirring until combined.
- Add sea salt and cracked pepper.
- Make 4 small wells in the mixture to crack eggs in. Crack 1 egg in each well. Add a tiny pinch of salt and pepper on each egg.
- Cover pan and reduce heat to low/medium. Let cook for 3–5 minutes depending on eggs preference.
- Remove lid and add preferred toppings. Serve shakshuka by spooning mixture on top of toasted sourdough bread.
about the chef
Chef Amber Sullivan moved to Los Angeles six years ago and discovered her love for farmers’ market-driven California cuisine. She loves cooking for others, focusing on unique, seasonal ingredients for innovative, healthy, and flavorful dishes. Beyond the restaurant industry, Amber has worked as a private chef, developed menus and recipes as a consultant, taught cooking classes, catered events and promoted food pop-ups out of her home in Silverlake. Visit her on Instagram, @eatbyhand.
