We make a lot of shakshuka in our house, both red and green, for brunch and for dinner. This green version is milder and lighter than its tomato-based cousin, and is perfect for when you are looking for ways to increase your leafy vegetable consumption, or just want to try something new. The joy of shakshuka of any color is the soft egg yolk running all over the savory, lightly spiced vegetables. Here, crumbled feta adds a salty bite, and avocado slices, a velvety texture. Serve it with some crusty bread to sop up all the saucy goodness.
3 tablespoons extra-virgin olive oil, plus more for drizzling
3 garlic cloves, thinly sliced
¼ teaspoon ground coriander
Large pinch of crushed red pepper flakes, plus more for serving
3 leeks, white and light green parts, halved lengthwise and thinly sliced into half moons
10 ounces tender greens, such as spinach, arugula, tatsoi, baby kale, or a combination
1 cup coarsely chopped soft fresh herbs, such as basil, parsley, cilantro, or a combination, plus more for serving
Kosher salt and freshly ground black pepper
¼ cup crumbled feta, plus more for serving
4 to 8 large eggs
Sliced avocado, for serving
1. Heat the oven to 375ºF.
2. In a large ovenproof skillet, heat the oil over medium-high heat. Add the garlic, coriander, and red pepper flakes and cook until the garlic just starts to turn golden at the edges, about 1 minute. Stir in the leeks and cook, stirring, until they soften, 5 to 7 minutes.
3. Stir in the greens, a handful at a time, and cook until almost wilted, 1 to 3 minutes. Toss in the herbs and season with a large pinch of salt. Once the greens are thoroughly wilted, another 1 to 2 minutes, stir in the feta. Grate 1 teaspoon lemon zest directly into the pan, then add a few tablespoons of water if the pan looks dry (the greens should be very moist). Cut the zested lemon into wedges and set aside.
4. Using the back of a spoon, create as many divots in the greens as you have eggs. Carefully crack an egg into each divot and season with salt and black pepper. Transfer the skillet to the oven and bake until the eggs are just opaque but still jiggly, 7 to 10 minutes.
5. Remove the skillet from the oven. Top the shakshuka with avocado slices, then drizzle with a little oil. Garnish generously with more feta, additional chopped herbs, red pepper flakes, and a squeeze of lemon. Serve with lemon wedges on the side.
Reprinted from Dinner In One. Copyright © 2022 by Melissa Clark. Photographs copyright © 2022 by Linda Xiao. Published by Clarkson Potter, an imprint of Random House.
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