Green Shakshuka
This is my spin on a Green Shakshuka recipe . . inspired by a dish I tried at a restaurant for brunch. **You can finish the eggs in the oven or on the stovetop. See below.
Servings: 4
Ingredients
- 1 tablespoon olive oil extra virgin
- 2 large leeks thinly sliced and chopped (white and tender green parts only)*
- 3 cloves garlic minced
- 1 teaspoon crushed red pepper flakes or 1 spicy chile pepper diced
- 1 bunch Swiss chard or collard greens cut into 1/2-inch ribbons (thick stems removed)
- 2 to 3 cups fresh spinach
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- salt and pepper to taste
- crumbled feta cheese
- 4 large eggs
- fresh dill
- diced scallions
- Serve with thick toast
Instructions
- If using the oven, preheat oven to 375°F.**
- Over medium heat, heat the olive oil in a large sized cast iron skillet. Add the leeks 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, smoked paprika and cumin and toss together. Season with salt and pepper and let cook for a few minutes.
- Make wells in your cooked greens mixture for the eggs. Sprinkle some crumbled feta over the greens (you will add more later as well before serving) and carefully crack the eggs over the top and into each well, 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). Or, simply cover the skillet with a lid and cook over medium low heat until the eggs have reached the desired consistency and doneness. Remove from the oven and garnish with more crumbled feta, some fresh dill and diced scallions and serve with thick toast. Feel free to also season with more salt and pepper over the top. Enjoy!
Notes
* 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.