Green Shakshuka
This is a fresh Spring twist on the classic Middle-Eastern/North African dish. We're mixing things up and swapping in fresh greens and herbs for the usual tomato sauce for a flavorful brunch recipe perfect for serving a crowd.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, roughly chopped
- 1 large leek, washed and thinly sliced
- salt and pepper
- 2 teaspoons za’atar
- 1 teaspoon ground coriander
- 3 cloves garlic, finely chopped
- 1-2 bunch dark, leafy greens such as kale, spinach, or Swiss chard
- 1 bunch cilantro, roughly chopped
- 1 bunch dill, roughly chopped
- 1/2 cup vegetable stock
- 6 Vital Farms Eggs
- 1/2 cup chevre goat cheese, crumbled
- 1/4 cup pine nuts, toasted
- crusty bread, for serving
Instructions
- Preheat the oven to 350°F.
- Add the olive oil to a large, oven-proof skillet over medium heat. Add in the onions and leeks and season lightly with salt and pepper. Sauté for about 5 minutes, stirring occasionally, until the onion mixture is translucent and has started to take on a little color.
- Add in the za’atar, coriander, and garlic and sauté for about a minute, until fragrant.
- Add in the greens, cilantro, and all but 1 tablespoon of the dill and sauté for about 2 minutes, until the greens have started to wilt.
- Add in the vegetable stock and stir to combine everything. Let the mixture cook for about 2 minutes or so, until the stock has reduced slightly.
- Turn off the heat and make six wells in the greens mixture using the back of a spoon. Crack an egg in each of the eggs and lightly salt and pepper each.
- Place skillet in the oven and cook until egg whites have set and yolks still have a bit of wiggle to them, about 10 minutes.
- Top the skillet with the goat cheese, pine nuts, and reserved tablespoon of dill. Serve warm with crusty bread.
