It’s easy to see why shakshuka is such a popular breakfast item throughout the Middle East, and particularly in Israel. Endlessly customizable and relatively simple to prepare, it can be easily scaled up or down. Traditional shakshuka is made by poaching eggs in a spicy tomato sauce. This recipe is a play on tradition, and instead of using tomatoes, it uses a garden’s worth of greens and herbs.
Tip
Make this shakshuka vegan by omitting feta cheese and replacing eggs with chickpeas, tofu, or sautéed slices of yam.
Ingredients
8 cups (2 L) packed mixed chopped greens, such as kale, Swiss chard, and spinach, divided
1 fresh jalapeno, seeded and chopped
1 tsp (5 mL) ground cumin
1 tsp (5 mL) salt
1/2 tsp (2 mL) ground coriander
1/4 cup (60 mL) chopped fresh dill, plus extra for garnish
1 cup (250 mL) ice cubes
1 Tbsp (15 mL) grapeseed oil or avocado oil
1 large leek, trimmed and thinly sliced into half moons
1 garlic clove, minced
6 large organic eggs
1/2 cup (125 mL) frozen peas or fava beans
Freshly ground black pepper
1/2 tsp (2 mL) crushed red pepper flakes
1 Tbsp (15 mL) chopped fresh mint leaves
2 Tbsp (30 mL) crumbled feta cheese
Directions
Preheat oven to 325 F (170 C).
In saucepan of boiling water, blanch 2 cups (500 mL) mixed greens for about 10 seconds. Drain and transfer blanched greens to blender. Add jalapeno, cumin, salt, coriander, dill, and ice cubes. Purée until smooth and set aside.
In large ovenproof skillet, heat oil over medium heat. Cook leek, stirring often, until softened, about 5 minutes. Add garlic and continue to cook for another minute. Add remaining chopped greens a handful at a time, letting each addition wilt slightly before adding more. Cook, stirring and tossing often, until all leaves are wilted, about 2 minutes. Stir in purée and use wooden spoon to create 6 small wells in mixture. Crack an egg into each well. Sprinkle peas or fava beans over dish before transferring to oven, and bake until eggs are just set, about 15 to 20 minutes.
Garnish with red pepper flakes, mint, feta cheese, and extra dill sprigs. Serve with warm pita or other flatbread.
