Green Shakshuka


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 Fish Spice and coarsely chopped parsley for serving

The Method:

  • Heat 2 Tbsp olive oil over medium-high heat in a skillet or cast iron pan.
  • 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. 
  • Add the chopped greens and the remainder of the olive oil, and cook until it begins to wilt, about 2 to 3 minutes.
  • Using a wooden spoon or spatula, create 6 wells inside the bed of greens and crack the eggs into each well. 
  • Cover the shakshuka and lower the heat to low, cooking for 6-6 minutes, until the egg whites are settled. Watch your pan carefully as the eggs will cook quickly. 
  • Remove from the heat and top with the crumbled feta. Sprinkle with sumac and chraime , and top with fresh parsley.
  • Serve immediately with pita or baguette. 

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