Shakshuka is traditionally made with eggs, tomatoes and spices, but this version takes advantage of early season greens and herbs. It’s a nutrient powerhouse, so simple to make and yields a delicious dinner or hearty breakfast with little effort.
You can substitute whatever leafy greens and herbs you have available, making it an easy dish to eat local. Serve it with a hearty slice of bread or pita and any combination of toppings, such as feta cheese, yogurt, or hot sauce.
- 1-2 Tablespoons oil
- 1 small yellow onion, chopped
- 3-4 cloves garlic, minced
- 6-8 cups mixed leafy greens, chopped (I used kale, beet greens, and pea shoots)
- 1-2 cups chopped herbs, such as dill, mint and garlic chives (or consider cilantro, parsley or basil)
- 4-6 eggs, depending on the size of your pan
- Juice of one lemon
- Salt and pepper to taste
- Paprika or sumac
Serve with hearty bread or pita and your choice of toppings (e.g. cheese, yogurt, hot sauce).
- Heat oil in a large pan over medium heat.
- Add the chopped onion and cook until translucent.
- Add garlic and cook for 1 more minute or until fragrant.
- Add a cup or two at a time of the chopped greens, stirring steadily to incorporate. When the greens have wilted down, continue adding the rest of the greens, bit by bit.
- Reserve a tablespoon or two of the chopped herbs for a garnish. Add the remainder to the pan and mix well to incorporate.
- Turn down the heat to medium-low.
- Drizzle the lemon juice and mix well.
- Make a 4-6 indentations in the greens and crack an egg into each well.
- Cover with a lid (or aluminum foil) and cook until the eggs have reached your desired level of doneness (6-10 minutes).
- Remove the pan from heat and garnish with remaining herbs, paprika or sumac, and whichever toppings you desire. Salt and pepper to taste.