We are superexcited to be working with Almond Breeze in 2016 for lots of yummy + delicious sponsored posts! This recipe features their Almondmilk Coconutmilk Blend which is 👌.
Annnnd we’re back at it with the green foods.
I just can’t not.
All the best flavors in the world come in approximately one color – GREEN.
Think about it: cilantro, jalapeño, garlic (sort of, sometimes green), avocado, olive oil, basil, green onions, pistachios… these are the flavor tools of our hearts.
And these are the flavor tools that we are going to use to make this simple, no-frills, borderline crazy looking meal into something that our minds cannot stop dreaming of long after they are gone.
What’s happening here is a three-step process.
We start with a magic-green-sauce-inspired sauce base that ends up looking like a pesto. It’s a magic green pesto, let’s say.
It just kisses the hot pan for a minute to bring out the flavors of the garlic and the herbs, and then it gets creamified into a flavor-bomb sauce with none other than Almond Breeze’s Almondmilk Coconutmilk Blend because we are definitely coconut people, are we not?
*Side note: regardless of what milk choices you make for this recipe, I need you to look into this Almond Breeze Almondmilk Coconutmilk Blend situation for all your breakfasting needs. Cereal, my friends, has never tasted better. Especially (wait for it) chocolate cereal. Here’s the thing – I don’t even really eat cereal. But when I have this milk in my fridge, I EAT CEREAL. Oatmeal, smoothies, you name it. It is ON POINT. Tastes like coconut milk but lighter and more drinkable. 👌
But back to the recipe.
Then this creamy green sauce gets to act as a blanket for our eggs – we crack them into the sauce, put a lid on the whole thing, and let the eggs cook to that perfect next-level soft-yolk status. I mean, if you are Bjork, you can let yours cook till the yolks are hard, but just know -the rest of us WILL be judging you.
This is a miracle meal, guys. It’s a breakfast, it’s a dinner, it’s a lunch that can be paired with a slice of leftover veggie pizza / not like I just did that or anything / it’s really just the most versatile combination ever.
And since we’re en route back to the Philippines, it’s only fair that we serve these eggs with white rice. Eggs and rice is something I never really understood in my first 25 years of life, but the Philippines taught me a thing or two in our year of living there and, even as a person who does not love eggs, I can safely say that eggs with rice (preferably with the green sauce and/or Filipino style garlic rice) is THE ONLY way to eat eggs.
Shakshuka greatness awaits you.Print
Creamy Green Shakshuka with Rice – 30 minute recipe made with cilantro, parsley, jalapeño, olive oil, almond milk, eggs, and rice. Breakfast, lunch, OR dinner!
For the Sauce Base:
- 1 full bunch of cilantro
- 1 full bunch of parsley
- 3 cloves garlic
- 1 jalapeno pepper, ribs and seeds removed for mild version
- 1/2 teaspoon salt
- 1/4 cup water
- 1/4 cup olive oil
- squeeze of lime juice
- 1/4 cup to 1/2 cup pistachios
For the Shakshuka:
- 1–2 cups almond milk (I used Almond Breeze’s Almondmilk Coconutmilk variety – the flavor was perfect for this!)
- 1 tablespoon cornmeal whisked with 1 tablespoon almond milk (optional – for thickening)
- 4 eggs
- crumbly cheese like Cotija for topping
- rice, toast, or naan for serving (BUT FOR SURE RICE)
- Sauce Base: Pulse all the sauce base ingredients to get a sauce with a texture like pesto.
- Sauce Prep: In a skillet over medium high heat, add the sauce base and saute for a minute or two to soften the spicy bite of the garlic. Add the almond milk (start with 1 cup and add more as needed) and stir to mix together. Bring to a low simmer for a few minutes – you should end up with a creamy-looking green sauce. If your sauce looks overly watery, add the cornmeal / almond milk and keep simmering it – it should start to thicken up fairly quickly. At this point it’s a good idea to taste and season with additional salt. I ended up adding a few pinches both times I made it – just taste and adjust to your liking.
- Eggs: Turn the heat to low. Crack your eggs into the sauce, leaving room between each of them, and cover with a lid. Let the pan sit for 10 minutes or so (less for super soft yolk, more for hard yolk) and when the eggs are ready, serve over rice (our favorite!) with hot sauce and crumbly cheese. Yum!
The longer you simmer the sauce, the worse it will look. The color gets pretty weird after a while, so try to just simmer it long enough to get the flavors going but short enough to keep the green color.
The nutrition information includes one serving of white rice.
- Category: Breakfast
- Cuisine: Middle Eastern
Keywords: shakshuka recipe, green shakshuka, shakshuka with rice
Shout out to Almond Breeze for partnering with us to make this creamy green sauce a reality.