Green Shakshuka
This egg dish is loaded with lots of leafy greens and plenty of spice, and is good any time of day, making it a true multi-tasker. Feel free to swap out the spinach and chard with kale, if you like. This recipe serves 4.
PREP TIME
10 minutes
COOK TIME
20 minutes
Ingredients
1 tablespoon olive oil
1 white or yellow onion, thinly sliced
3 garlic cloves, minced
1 spicy chili pepper, sliced
1 bunch of Swiss chard, cut into 1/2-inch ribbons
2 cups spinach
1/2 tablespoon dried oregano
1 teaspoon ground cumin
1/4 cup crumbled feta cheese
4 large eggs
Salt and pepper, to taste
1 white or yellow onion, thinly sliced
3 garlic cloves, minced
1 spicy chili pepper, sliced
1 bunch of Swiss chard, cut into 1/2-inch ribbons
2 cups spinach
1/2 tablespoon dried oregano
1 teaspoon ground cumin
1/4 cup crumbled feta cheese
4 large eggs
Salt and pepper, to taste
Directions
Preheat oven to 375 F.
Over medium heat, warm the olive oil in a 9-inch cast iron skillet. Add the onions and cook softened, about 5 minutes. Add the minced garlic and sliced chili pepper, and sauté for another 3 minutes. Add the chard, spinach, oregano, and cumin. Season to taste with salt and pepper.
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. Season with freshly ground black pepper.
Transfer the skillet to the oven and bake for 7 to 10 minutes, or until eggs are as set as you like them. Serve right away.
Over medium heat, warm the olive oil in a 9-inch cast iron skillet. Add the onions and cook softened, about 5 minutes. Add the minced garlic and sliced chili pepper, and sauté for another 3 minutes. Add the chard, spinach, oregano, and cumin. Season to taste with salt and pepper.
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. Season with freshly ground black pepper.
Transfer the skillet to the oven and bake for 7 to 10 minutes, or until eggs are as set as you like them. Serve right away.
Looking for inspiration? Try these recipes:
Nonna Maggiolo’s Pasta Sauce
Quinoa Salad with Mangoes, Avocado and Chiles
Easter Penne Pasta with Asparagus and Peas
