To know shakshuka is to love shakshuka.
As I explained in this post, it is an infinitely customizable dish, enter this green variety. It’s also packed with good-for-you vegetables and protein. This recipe is a keeper.
- 1 tbsp olive oil
- 3 large leeks, halved lengthwise and thinly sliced
- 4 large celery stalk, sliced
- 4 garlic cloves, minced
- 1 bunch of Swiss chard with stems and leaves separated. Cut leaves into ½ inch ribbons and set aside. Slice the stems.
- 3 c spinach, tightly packed
- A few shakes of crushed red pepper
- ½ tbsp dried oregano
- 1 tbsp ground cumin
- a few shakes of smoked paprika
- Salt and pepper to taste
- 6 large eggs
- ¼ c crumbled feta cheese
- 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, stirring occasionaly.
- Add the minced garlic and sauté for 3 minutes. Toss in the Swiss chard, spinach, crushed red pepper, oregano, cumin and smoked paprika. Season to taste with salt and pepper (don't over-salt the mixture, because the feta adds saltiness).
- Once the Swiss chard and spinach leaves have wilted, scrape down the sides, and pat down the mixture to flatten the top. 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 cast iron 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.
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