All posts by

Gluten Free Green Shakshuka Recipe

originally from:

Post image for Gluten Free Green Shakshuka Recipe

I am not really sure how far from the original one can take a recipe and still call it by the same name. I may be pushing the limits here.

Shakshuka (pronounced like shack-shoe-ka) is a Middle Eastern dish of eggs poached in a warm sauce of tomatoes, peppers, and onions, and often seasoned with cumin. There is a yellow version made with yellow tomatoes, and green variations of shakshuka made either with greens such as spinach or kale, tomatillos, or a combination of both. And I recently received a press release about a food truck that serves shakshuka with hummus.

My shakshuka is a green version with both tomatillos and either kale or spinach, plus some cilantro and jalapeño to complement the tomatillos – a little Mexican twist on a Middle Eastern dish. I also added in some garbanzo beans for extra fiber, texture, and flavor. The sauce simmers a bit, then cage-free pastured eggs get snuggled in and gently cooked. The whole thing gets a sprinkle of feta or cotija cheese.

Serve some tortillas or socca seasoned with garlic powder and cumin (see recipe here) on the side and this dish is economical, easy, and great for breakfast, lunch, or dinner.

I think I can still call this dish shakshuka. I hope so, because it makes me feel cool to say it.


Note: There is a print link embedded within this post, please visit this post to print it.
Gluten Free Green Shakshuka Recipe

8 tomatillos, papery husks removed and chopped
2 cups kale or spinach leaves, coarsely chopped
1 bunch cilantro, coarsely chopped
1 jalapeño pepper, seeds removed and chopped
1 tablespoon olive oil
1 small white or yellow onion, diced
2 cloves garlic, minced
1 (15-ounce) can garbanzo beans, rinsed and drained
1 teaspoon ground cumin
Kosher or fine sea salt
Freshly ground black pepper
6 large cage-free, pastured eggs
¼ cup crumbled feta or cotija cheese – omit for dairy free


Place the tomatillos, kale or spinach, cilantro, and jalapeño in a blender or food processor and puree.

In a large skillet over medium-high heat, heat the olive oil. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds. Add the garbanzo beans and cumin and cook for about 5 minutes, smashing the beans lightly with a potato masher or the back of a spoon – you want to keep some texture.

Add the tomatillo mixture to the skillet, bring to a gentle boil, lower the heat and simmer, uncovered, stirring occasionally, until the mixture thickens and the liquid has evaporated, about 25 minutes. Taste the mixture and season to taste with salt and pepper.

Make 6 divots in the mixture with the back of a spoon. Crack the eggs into the divots, sprinkle with a little salt and pepper, cover the skillet and cook until the whites are set, about 6 minutes.

Remove from heat, sprinkle with cheese, if using, and serve.


A gluten free recipe that serves 6.

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.


Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Iced Lemon Cookie Granola Bars (No Bake!)

originally from:

It’s been weeks since my last #365dairyfree update, and things have been busy! I didn’t slack off in my promise to deliver a new weekly recipe from my trials; in fact, I shared some extra goodies from my kitchen. But today I’m going to include my progress and a special recipe that I originally created for allergy-friendly Lucy’s […]

The post Iced Lemon Cookie Granola Bars (No Bake!) appeared first on Go Dairy Free.