This savory green shakshuka is a slightly different take on a classic Middle Eastern dish. It’s breakfast food, a one-skillet recipe of baked eggs to start the day, a perfect way to celebrate your garden greens.
Ingredients
- 1 large leek or up to 3 small (about 2 cups), sliced thin and washed well
- 2 tablespoons olive oil
- 3 garlic cloves, sliced
- 6 cups mixed winter greens (kale, Swiss chard, spinach), washed and rough chopped
- ½ cup fresh cilantro, chopped
- ¼ cup fresh dill, chopped
- ¼ cup fresh oregano, chopped
- 1 teaspoon red chili flakes
- Pinch of nutmeg
- 1 teaspoon sea salt
- ½ teaspoon freshly ground pepper
- ¼ cup plain yogurt
- 8 eggs
- ½ cup crumbled feta cheese
- Olive oil
Instructions
Strain the water off the leeks. Sauté leeks over medium heat in a 10- inch cast-iron skillet in olive oil until translucent, about 10 minutes.
Add the sliced garlic and cook an additional minute.
Stir in the chopped greens and cook until the leaves are wilted, 4–5 minutes, stirring occasionally.
Add in the fresh chopped herbs and red chili flakes, nutmeg, salt and pepper. Stir in the yogurt to combine.
In the contents of the skillet, create eight “nests” and break an egg into each, stirring the egg whites with a fork slightly into the green mixture. Reduce heat to medium-low, cover and cook for an additional 2–5 minutes. (Or bake uncovered in a preheated 400°F oven on the top rack for 7–10 minutes, until eggs are done to your liking.) Top with crumbled feta cheese and a drizzle of olive oil and serve immediately.
