Traditionally eggs poached in a spicy chili tomato sauce, this savory green shakshuka is a slightly different take on the classic Middle Eastern dish. In Israel, it’s breakfast food, a one-skillet recipe of baked eggs to start the day with, a perfect way to celebrate your garden greens. Served with a pile of pita or challah served on the side, this colorful recipe will never disappoint.
Course: Breakfast, Main Course
1bunch of leeksabout 2 cups, sliced thin and washed well
6cupsmixed greensKale, Swiss chard, and spinach, washed and chopped
1teaspoonred chile flakes
Freshly ground pepper
½cupcrumbled feta cheese
2tablespoonsZa’atar Spice Blend
Shake the water off the leeks and sauté in olive oil until soft, about 10 minutes. Add the garlic and cook an additional minute. Stir in the chopped greens and cook until leaves are wilted, 4-5 minutes, stirring occasionally. Add in the fresh chopped herbs, red chile flakes, nutmeg, salt, and a few grinds of pepper to season.
Preheat the oven to 400°F.
In the same sauté pan or an ovenproof casserole dish, create eight nests of greens, and break an egg into each well and top with crumbled feta cheese. Bake for 5-10 minutes, or until eggs are done to your liking. Scatter with za’atar spices and serve immediately.