This recipe came about from having a bounty of veggies that needed to be used up before they went bad….you know how that goes, you buy the ingredients to make something and it doesn’t get made…then you don’t feel like making it anymore and you come up with something else completely different…I liked the idea of Heidi’s Shakshouka but didn’t have any tomatoes so instead I put all my green veggies to good use…stay safe everyone…
Green Veggies with Poached Egg
one or two heads of broccoli
4 garlic cloves
extra virgin olive oil
salt & fresh ground pepper
fresh baby spinach
Heat oven to 450°F. Chop broccoli into bite-sized pieces and place in a mixing bowl. Drizzle with extra virgin olive oil and season with salt, fresh ground pepper and snipped fresh rosemary. Roast in oven 10-15 minutes until lightly browned. Meanwhile, slice zucchini into half moons then into quarters. Mince garlic cloves. Heat some extra virgin olive oil in sauté pan. Sauté zucchini and garlic in hot oil on medium 7-10 minutes. Add the roasted broccoli to pan. Add the fresh baby spinach to the pan and sauté a few minutes until spinach wilts. Scoop veggies to the side and make one or two circles – gently break an egg into each circle; season with salt and fresh ground pepper. Put a lid on and allow egg to poach. In a small bowl combine some extra virgin olive oil, fresh parmesan cheese and panko crumbs. Spread onto a baking tray and pop in the heated oven for 2-4 minutes until lightly crispy. Sprinkle on Green Veggies with Poached Egg and serve hot. Makes 1-2 servings.
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