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Three-Green Shakshuka
Three-Green Shakshuka
Print Recipe Three-Green Shakshuka
Servings: 6

Ingredients

  • 1 tablespoon olive oil
  • ½ large sweet onion diced
  • 2 cloves garlic minced
  • 5 leaves rainbow chard leaves and stems separated, leaves cut into 1” pieces, stems cut into ½” pieces
  • 1 bunch lacinato kale leaves and stems separated, leaves cut into 1” pieces, stems cut into ½” pieces (can substitute 1 cup of frozen kale)
  • ¼ cup water
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1-28 oz. can chopped tomatoes
  • 2 cups baby spinach packed (can substitute ½ cup of frozen spinach)
  • 6 eggs at room temperature
  • ½ cup crumbled feta cheese
  • Fresh dill for garnish
  • Toasted bread for serving

Instructions

  • Position a rack in the middle of the oven and preheat to 350°F.
  • In a 10” cast iron skillet over medium-low heat, warm the oil. Add the onions, cover the pan, and cook for 5 minutes. Add the garlic and cook for 2 minutes, until slightly browned. Increase the heat to medium-high and add the chard and kale stems; cook for two minutes. Add the chard and kale leaves and ¼ cup of water, partially cover and cook just until wilted, about 30 seconds. Add the cumin, paprika, salt, pepper, and tomatoes and bring to a boil. Cook for 2 minutes, then add the spinach and stir until wilted.
  • Turn off the heat, make 6 wells in the sauce, and crack an egg into each. Sprinkle the feta evenly over the entire dish. Place into the oven and cook for 12-14 minutes, until the egg whites are just set.
  • Top with fresh dill and serve with toasted bread on the side.