A popular breakfast dish throughout the Middle East, shakshuka is traditionally made by poaching eggs in a spicy tomato sauce. Here, we’ve shaken things up by forgoing the tomatoes altogether and instead using a garden’s worth of green vegetables.
- Yield: Serves 6
8 cups packed chopped mixed greens such as kale, Swiss chard and/or spinach, divided
1 fresh serrano pepper, chopped
1 tsp ground cumin
1 tsp salt
¼ cup chopped fresh dill, plus extra
1 cup ice cubes
1 tbsp grape seed oil
1 large leek, trimmed, white and tender green part thinly sliced into rounds
1 garlic clove, minced
8 to 10 asparagus spears, trimmed and chopped into 1-inch lengths
½ cup fresh or frozen green peas
or fava beans
6 large free-range eggs
1 tbsp chopped fresh mint leaves, for garnish
2 tbsp crumbled feta cheese, for garnish
2 tbsp chopped pistachios, for garnish
2 tsp za’atar, for garnish
1. Preheat oven to 325°F. Blanch 2 cups mixed greens in a saucepan of boiling water for about 10 seconds.
2. Immediately transfer blanched greens to blender along with serrano pepper, cumin, salt, dill and ice. Purée until smooth before setting aside.
3. Heat grape seed oil in large ovenproof skillet over medium heat.
4. Add leeks to skillet and cook, stirring often, until softened (about 5 minutes).
5. Add garlic, asparagus and peas and continue to cook another 2 to 3 minutes. Stir in remaining chopped greens a handful at a time, letting each addition wilt slightly before adding more.
6. Cook, stirring and tossing often, until all leaves are wilted (about 2 minutes).
Stir in purée.
7. Using a wooden spoon, create 6 small wells in mixture and crack an egg into each well. Transfer skillet to oven and cook until eggs are just set (about 15 to 20 minutes).
8. Garnish with mint, feta cheese, pistachios, za’atar and extra dill sprigs. Serve with warm pita or other flatbread. Serves 6.