Shakshuka, the famous North African skillet egg dish, is traditionally made with chunky, spiced tomato sauce. But what’s great about shakshuka is its versatility; you can pretty much sauté any vegetable medley, crack eggs over it, and it will be delicious. Since tomato season is still a month or two away this lighter, green version, trades in the tomatoes for sautéed dark leafy greens. Recipe adapted from thekitchn.com
A cast iron pan is perfect for this recipe, as it’s easily transferable from the stovetop directly into the oven. Simply sauté the leeks, garlic, and greens (can use kale, spinach, chard) in the pan, add the crumbled cheese, crack in the eggs, and finish it off in the oven. So simple and so delicious. This recipe doesn’t only have to be for Sunday brunch; it’s also a great option for a quick weeknight dinner. Serve it with whole grains for a more substantial, filling meal.
- Preheat oven to 375°F.
- Over medium heat, warm the olive oil in a 9-inch cast iron skillet. Add the sliced leeks and celery. Cook until leeks soften, about 5 minutes. Add the minced garlic and sliced spicy pepper, and sauté for another 3 minutes. Toss in the Swiss chard, spinach, oregano, and cumin. Season to taste with salt and pepper (make sure not to over-salt the mixture, as the feta adds saltiness as well).
- Once the Swiss chard and spinach have wilted, scrape down the sides, and pat down the mixture. Sprinkle the crumbled feta over the greens mixture and carefully crack the eggs over the top, one at a time and spaced slightly apart. Add some more freshly ground black pepper.
- Transfer the skillet to the oven and bake for 7 to 10 minutes (longer if you prefer your eggs cooked more, or less time for runnier eggs). Serve immediately with fresh crusty bread. Serves 4
Recipe Notes: Get creative with the add-ins, including the cheese! Goat cheese and blue cheese are really delicious in Green Shakshuka.