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 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.