Bella's Belly Blog

Spring is the perfect time to embrace fresh, vibrant flavors, and this Green Goddess Shakshuka is exactly that—a light yet satisfying twist on the classic dish. Packed with leafy greens, fragrant herbs, and creamy eggs, this shakshuka is rich in protein, antioxidants, and essential nutrients to fuel your day. This green sauce, made with spinach, leeks, and fresh basil, adds a refreshing depth of flavor while keeping things light and nourishing. Whether you’re looking for a quick, wholesome breakfast or a satisfying brunch, this anti-inflammatory, gut-friendly meal is as beautiful as it is delicious. Grab your favorite gluten-free toast and dive in!

Yield: 3-4 servings

Prep time: 15 minutes

Total time: 30 minutes

Ingredients:

• 1 1/2 cups kale, chopped
• 1 1/2 cups spinach, chopped
• 1/2 cup peas
• 2-3 tbsp Pompeian EVOO (extra virgin olive oil)
• 3-4 eggs
• Salt & pepper, to taste

For the Green Goddess Dressing:

• 1 bunch of cilantro (or your favorite herb)
• 1 bunch of spinach
• 1 tbsp cottage cheese
• 2-3 tbsp Pompeian EVOO
• Salt & pepper, to taste
• 1 tsp garlic powder
• 1 lemon, juiced

Toppings:

• Fresh cilantro
• Green onions, chopped
• 1/2 avocado, sliced
• A dash of EVOO

Instructions:

1. In a blender or food processor, combine cilantro (or preferred herb), spinach, cottage cheese, EVOO, salt, pepper, garlic powder, and lemon juice. Blend until smooth and creamy. Adjust seasoning if needed. Set aside.
2. In a large skillet, heat 1-2 tbsp of EVOO over medium heat. Add kale, spinach, and peas, stirring until the greens are wilted and the peas are heated through. Season with salt and pepper to taste.
3. Create little wells in the veggie mixture and crack 3-4 eggs into them. Cover the skillet with a lid and cook for about 5-7 minutes, or until the eggs reach your desired level of doneness (soft yolks or well-cooked).
4. Drizzle the green goddess dressing generously over the veggie and egg mixture. Top with fresh cilantro, green onions, sliced avocado, and a final drizzle of EVOO.