Paleo Turkish Delight Brunch: Creamy Spinach Shakshuka & Almond-Crusted Eggs

Allergens

None in this recipe, but check the labels of your ingredients to ensure they are free from allergens if necessary.

Ingredients

• 4 large organic eggs
• 1 cup fresh spinach, chopped
• 1/2 cup almond flour
• 1/4 cup coconut oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper, freshly ground
• 1/4 teaspoon red pepper flakes (optional)
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• Fresh parsley and dill for garnish

Instructions

1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together almond flour, cumin, smoked paprika, sea salt, black pepper, and red pepper flakes (optional). Set aside. In a large pan over medium heat, melt coconut oil. Add chopped onion and cook until translucent, about 3 4 minutes. Stir in minced garlic and cook for another minute, then add the fresh spinach. Cook until wilted, about 2 3 minutes. Remove pan from heat and let it cool slightly. Gently mix in the almond flour mixture to create a creamy texture. Lightly grease two individual oven safe ramekins or skillets. Pour half of the spinach mixture into each ramekin, creating a bed for the eggs. Crack two eggs into each ramekin, ensuring they are evenly distributed over the spinach layer. Place ramekins on a baking sheet and bake in the preheated oven for 15 20 minutes or until the egg whites are set and the yolks reach your desired level of doneness. Remove from the oven, garnish with fresh parsley and dill, and serve immediately.

Chef’s Insight

The key to this dish is the perfect balance of flavors and textures. Be sure not to overcook the eggs, as they should have a velvety texture that complements the creamy spinach shakshuka.

Notes

Use organic and fresh ingredients when possible to enhance the flavor and nutrition of this dish.