Green Shakshuka with Hemp-Seed Chimichurri
Green Shakshuka with Hemp-Seed Chimichurri is a light and healthy breakfast, and this recipe can even be made vegan with the swap of eggs in place for chickpeas. It is naturally gluten-free and sugar-free.
Just got back from a beautiful trip to Canada with Manitoba Harvest touring their hemp farm! I have been a long time fan of Manitoba and it was absolutely incredible to see and experience their seed to shelf approach of their products! We saw firsthand the tremendous steps they take to ensure that we’re getting the highest quality hemp hearts every single time. And it was a wonderful surprise to me that they've been pioneering the hemp food business for over 20 years (!) creating everything from hemp granola and snack bars to hemp protein powder and—now— even Broad Spectrum Hemp Extract with CBD!
On top of that, hemp is an incredibly nutrient dense super plant! It has all the essential amino acids, filled with omega-3 AND omega-6 fatty acids, and contains a variety of minerals such as, magnesium, iron and zinc. All this just from one little seed :)
And now for the recipe that was inspired by this trip!
When I got home from Canada, I was excited to carry on what I learned on the tour and cook a meal that echoed the nutritional value of hemp seeds. So, today we’re making a Green Shakshuka with a Hemp Seed Chimichurri! A dish that is a riff on the classic Shakshuka, which consists of eggs poached in a bath of tomato sauce. But this time, we’re upping the nutrition by adding in a TON of spinach (it’s actually unreal how much we use), organic eggs, shallots, peppers, and topping it off with a fresh herbed chimichurri. This has quickly become one of my favorite meals to serve for brunch with friends, as it cooks up in no time and is packed with flavor and nutrition.
I hope you guys love this hemptastic recipe, and be sure to let me know how you like it if you give it a try - enjoy!
If you want to learn more about Manitoba Harvest hemp foods and their high-quality farming and manufacturing practices, please visit their website below!
2 tbsp ghee or olive oil
2 medium shallots, chopped
2 cloves garlic, minced
1 jalapeño, diced
10oz of fresh spinach
2 oz can diced hatch green chilis
1 tsp cumin
Sea salt, to taste
3-4 organic eggs
Top with: cilantro, parsley, avocado and hemp chimichurri
Hemp Seed Chimichurri:
2 cups fresh parsley and/or cilantro
3 tbsp olive oil
2 cloves garlic
3 tbsp Manitoba Harvest Hemp Hearts
1 tbsp rice wine vinegar
Juice of 1 medium lime
Sea salt, to taste
Over medium heat, warm the ghee in a large skillet. Add the shallots and cook until soften, about 5 minutes. Add the garlic, jalapeño, and sauté for another 3 minutes. Toss in the spinach, chilis and cumin. Season to taste with salt.
Once the spinach has wilted, scrape down the sides, and make a little well for each egg and crack the eggs into the hole of the well. Place a lid on top of the shakshuka and cook the egg whites until they’re firm, but the yolks are still runny - about 5 minutes.
In the meantime, make the chimichurri by adding the ingredients into a blender or food processor and blend until smooth.
Top the shakshua with the chimichurri, fresh herbs, avocado slices and extra Manitoba Harvest Hemp Hearts and enjoy!