Go Back

Green Shakshuka

* I tried this recipe with leeks and onions. If you don't have leeks, feel free to use a medium onion, or a combination of both.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast or Brunch
Servings: 4
Author: Hip Foodie Mom

Ingredients

  • 1 tablespoon olive oil
  • 2 large leeks thinly sliced (white and tender green parts only)*
  • 1 large celery stalk sliced
  • 3 garlic cloves minced
  • 1 teaspoon crushed red pepper flakes or 1 spicy chile pepper diced
  • 1 bunch of Swiss chard cut into 1/2-inch ribbons (thick stems removed)
  • 2 heaping cups fresh spinach
  • 1 teaspoon Italian seasoning
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • crumbled feta cheese
  • 4 large eggs
  • fresh dill
  • diced scallions
  • Serve with thick toast

Instructions

  • Preheat oven to 375°F.
  • Over medium heat, heat the olive oil in a large sized cast iron skillet. Add the leeks and celery and cook until the leeks soften, for about 4 to 5 minutes. Add the minced garlic and crushed red pepper flakes and sauté for another 3 minutes. Add in the Swiss chard, spinach, Italian seasoning, and cumin and toss together. Season with salt and pepper and let cook for a few minutes.
  • Once the Swiss chard and spinach have wilted, scrape down the sides, and pat down the mixture. Sprinkle some crumbled feta over the greens (you will add more later before serving) and carefully crack the eggs over the top (feel free to use a spoon to make a little hole or well in the greens (for your eggs) if desired), one at a time and spaced slightly apart.
  • Transfer the skillet to the oven and bake for about 10 to 12 minutes (less time for runnier eggs). Remove from the oven and garnish with more feta, some fresh dill and diced scallions and serve with thick toast. Enjoy!