Spring Green Shakshuka
A springier version of the classic, hearty red shaksuka
Don’t let the method intimidate you, shakshuka is a fairly flexible dish!
Ingredients
4 eggs
1/2 large leek, the white, pale green, and medium green parts, cut down the middle lengthwise, rinsed thoroughly, chopped, and separated.
Big handful spinach leaves
3-4 swiss chard leaves, ribs removed
Handful of cilantro leaves and stems
Handful parsley leaves and stems
2-3 scallions, green and white, chopped
2 cloves garlic
1 tablespoon z’atar seasoning
1/4 cup olive oil
Handful feta, cotija, or parmesan
Instructions
Prep your leeks and get all ingredients except eggs and a few reserved chard, parsley, and cilantro leaves into a food processor. Run it, scraping down the sides a few times in between pulses, and then begin to stream in your olive oil, then about 4 tablespoons of water to loosen it up to your liking. It should be just about pourable consistency.
Pour the mixture into a nonstick skillet and get it up to medium heat. Once warmed through – try to keep it from bubbling – spread it out evenly in the skillet and make 4 wells in the mixture. Crack 4 eggs into those wells, careful not to break the yolks. Season the yolks with salt.
Cover with a lid (ideally, glass) and watch the eggs slowly turn opaque. This should take about 6-7 minutes, depending how big your skillet is, and therefore how thin your shakshuka base is spread out.
Scoop out an egg or two with all of its surrounding base and serve in a bowl with some toast points to soak up all the goodness. Sprinkle on cheese and reserved greenery for presentation.
