Here's a two part recipe, first I make my version of saag (stewed and pureed greens), then cook eggs in the puree shakshuka style, before topping with some melted Swiss and Gruyere. It's absolutely delicious, and if you make a big batch of saag in advance it's a snap to prepare. The spice blends allow you to minimize fresh ingredients you have to keep on hand, and I've included substitutes if you prefer to use fresh.


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