The best recipes are family recipes – not only are they tried and true – but they are usually shared around the table with loved ones, making them that much better. This recipe comes from my Aunt Carol, a chef in LA. She leads the most dreamy retreats and was a major support along the way during my cookbook process – happy days on set and inevitably during the tearful moments… 🙂 I share a couple of her recipes in my cookbook (like her salsa roja!) and what I love about her recipes is how they are elevated yet simple, accessible, and bursting with flavor.  I highly recommend rolling out of bed this weekend and digging into this green shakshuka with some extra toasty gf bread!

Serves 4
  • 2 roasted mild hatch green chilis
  • 1/3 cup OmegaOil or olive oil
  • 1 onion, thinly sliced
  • 6 cups baby spinach, washed
  • 2 garlic cloves, peeled and smashed
  • 1/2 c green onion, thinly sliced
  • 2 t. ground cumin
  • 1/2 t. ground coriander
  • Sea salt or pink salt
  • Freshly ground black pepper
  • 1/2 cup cilantro leaves
  • 4 pasture raised eggs
  • Top with: shaved radish, cilantro + sliced avocado

In a saute pan, sweat the onion in ghee until translucent. Add the garlic, spinach, green onions, spices and roasted chili. Cook for five minutes. Puree half the mixture 1/4 cup water. Add the mixture back to the un-pureed mixture. Season with salt and pepper to taste.

To Serve: Divide the spinach mixture between four ovenproof serving dishes. Create an indentation in the middle of each dish (like a birds nest) break an egg into each dish. Bake at 350 for 20 minutes or until the white has set. Serve warm with cilantro and toasty gluten free bread. Enjoy!