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–+ servings

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.
Makes 6 servings
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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.