Fody's Skillet Salsa Verde Shakshuka with Roasted Herbed Potatoes

low-fodmap-desserts-gingerbread-loaf 

Prep Time: 15 minutes

Cooking Time: 15 minutes

Makes 6 servings

Description of Fody's Skillet Salsa Verde Shakshuka with Roasted Herbed Potatoes

Spice up your brunch with this easy green shakshuka, paired with crispy Roasted Herbed Potatoes. It whips up in just 45 minutes so it’s the perfect weekend breakfast dish for Sunday mornings or the holiday season that’s sure to please a crowd!

Fody's Skillet Salsa Verde Shakshuka with Roasted Herbed Potatoes Ingredients:

  • 2 tbsp Fody's Garlic-Infused Olive Oil
  • ¾ cup Fody's Salsa Verde
  • 2-3 jalapeños, seeds removed + diced
  • 1 medium green bell pepper, seeds removed + diced
  • 2 tsp chopped fresh mint
  • 1 tsp ground cumin
  • ½ cup finely chopped fresh parsley
  • ½ cup finely chopped fresh cilantro
  • ½ tsp black pepper
  • ½ tsp sea salt
  • 6 large eggs
  • ½ cup Feta cheese
  • Crushed red pepper flakes for serving (optional)
  • 5 medium gold potatoes, diced
  • 1 tbsp Fody's Garlic-Infused Olive Oil
  • 1 tbsp fresh rosemary, chopped
  • 2 tsp paprika
  • 1 tsp black pepper
  • 1 tsp sea salt

        Directions for Fody's Skillet Salsa Verde Shakshuka with Roasted Herbed Potatoes

        Pre-heat oven to 375F and prepare potatoes first.

        In a large mixing bowl, toss diced potatoes, garlic olive oil, herbs + spices until potatoes are evenly coated.

        In a large skillet over medium heat, cook potatoes until golden brown. This will take about 25-30 minutes and should be finished around the time the green  shakshuka is finished baking.

        While potatoes cook, in a medium cast iron skillet, heat the garlic olive oil over medium heat.

        Once the oil is shimmering, add the diced jalapeños + green bell peppers, cooking until soft.

        Add the fresh mint, cumin, salt + pepper to the skillet, stirring to coat the peppers.

        Next add the salsa verde, stirring again to combine.

        Stir in fresh parsley + cilantro, continuing to simmer until the mixture has thickened slightly.

        Crack the eggs on top of the salsa verde mixture, seasoning with additional salt + pepper if desired and transfer skillet to the oven.

        Bake until the egg whites are set but yolks are still runny, about 8-10 minutes. Check on the potatoes during this time and remove from heat or reduce heat to low to ensure they do not blacken.

        Remove your green shakshuka from the oven + top with feta cheese and fresh crushed red pepper flakes if desired.


        About the Chef

        low-fodmap-food-blogger-dede-wilson

        Kimberly Cauti

        Kimberly, the creator behind Pretty Delicious Life, began developing Low FODMAP friendly recipes in late 2017 after being diagnosed with SIBO/IBS. In order to work towards healing, she adopted a gluten free, low FODMAP diet and quickly realized she had a knack and passion for developing gut friendly recipes. She made it her mission to not only develop delicious meals + treats, but to create recipes that felt exciting for everyone. She believes that while healing can feel isolating, food is a vehicle to bring us together which is why all of her recipes are designed with the whole family in mind. 

        At Pretty Delicious Life, you will find delicious, healthy, gut-friendly recipes anyone will enjoy! You can follow along with her Instagram @prettydeliciouslife or check out her website www.prettydeliciouslife.comfor more deliciousness!

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