Cannabis Green Shakshuka

Ingredients

• 300 g 300 g Baby spinach
• 2 Stück 2 Stück Green bell pepper
• 1 Stück 1 Stück Zucchini
• 1 Bund 1 Bund Fresh cilantro
• 0.5 Bund 0.5 Bund Fresh parsley
• 4 Zehen 4 Zehen Garlic
• 1 Stück 1 Stück Onion
• 2 Stück 2 Stück Jalapeño
• 6 Stück 6 Stück Eggs
• 100 g 100 g Feta cheese
• 4 EL 4 EL Heavy cream or coconut milk
• 1 TL 1 TL Cumin
• 2 EL 2 EL Cannabis olive oil (cold)
• 3 EL 3 EL Olive oil for cooking
• nach Geschmack nach Geschmack Salt & lemon juice

Instructions

1. 1
   Finely dice onion and garlic. Cut bell pepper and zucchini into small pieces.
2. 2
   Heat olive oil, braise onion until translucent, cook garlic and jalapeño for 1 minute.
3. 3
   Braise bell pepper and zucchini for 5 minutes until soft.
4. 4
   Stir in spinach in batches until it wilts. Add cream.
5. 5
   Roughly chop cilantro and parsley, stir half into the sauce.
6. 6
   Make wells in the green sauce, slide one egg into each.
7. 7
   Cover, cook 8–10 minutes over medium heat until egg whites set, yolks still soft.
8. 8
   Turn off heat. Drizzle cannabis olive oil cold over everything.
9. 9
   Crumble feta, add remaining herbs and lemon juice. Serve with flatbread.

Pro Tips

• Green shakshuka is fresher and lighter than the red tomato version — perfect for summer.
• Egg yolk must still run: Remove cover early, better 1 minute under than over.
• Cannabis oil cold — the green herb aromas also benefit when not heated.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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