Green Shakshuka

A delicious variation on the classic for when you need to switch things up.

The Stuff:

• 1 Large onion, diced
• 2-3 Cloves garlic, minced
• ¼ Cup olive oil, divided
• 4 Cups fresh spinach, chopped
• 2 Cups fresh chard, chopped
• 2 Cups baby kale, chopped
• 1 Cup roughly chopped parsley
• 2 Teaspoons ground cumin
• 1 Teaspoon paprika
• 1 Teaspoon Never Not Eating Sumac S&P
• 1 Teaspoon turmeric
• Salt and pepper, to taste
• 6 Large eggs
• ¾ Cup feta, for crumbling on top
• Never Not Eating Chraime or Harissa and coarsely chopped parsley for serving

The Method:

1. Heat 2 Tablespoons olive oil over medium-high heat in a skillet or cast iron pan.
2. Add the onion and cook for 4 minutes, until softened. Add the garlic and cook for another minute, and then season with the cumin, paprika, pepper, salt, sumac and turmeric.
3. Add the chopped greens and the remainder of the olive oil, and cook until they begins to wilt, about 2 to 3 minutes.
4. Using a wooden spoon or spatula, create 6 wells inside the bed of greens and crack the eggs into each well.
5. Cover the shakshuka and lower the heat to low, cooking for 5-6 minutes, until the egg whites are settled. Watch your pan carefully as the eggs will cook quickly.
6. Remove from the heat and top with the crumbled feta. Sprinkle with sumac and chraime, and top with fresh parsley.
7. Serve immediately with pita or a baguette.