Green Shakshuka with Conestoga Eggs
Shakshuka is a Middle Eastern dish of eggs poached in perfectly spiced tomato sauce. This shakshuka is tomato-less and isn't of the saucy variety, but it's so, so good. I got my hands on a ton of local greens and used those, but truly, any greens work: kale, brussel sprouts, zucchini, cabbage, whatever you can get your hands on.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 1 Tbsp extra virgin olive oil
- 2 garlic cloves roughly chopped
- 1 medium yellow onion diced
- 1 tsp ground cumin
- 6 cups greens of choice (we used a combo of kale, beet greens, diced zucchini)
- 1/2 tsp sea salt and a few cracks of pepper
- 4 eggs (you can use up to 8 eggs, if you desire)
Toppings (choose which ones you love the most)
- torn up fresh herbs (cilantro, parsley, mint and/or basil)
- 1 avocado sliced
- crumbled feta
- few dollops harissa paste
- few spoonfuls dairy or dairy-free yogurt
- broken crusty bread
- hot sauce
- pinch za'atar spice
Place a large, wide skillet on medium-high heat.
Add extra virgin olive oil to coat the bottom of the pan.
Toss in the onions and saute until translucent, about 5 minutes, then add the garlic and saute for another 3 minutes. Add in the cumin.
As the onion and garlic are cooking, prep your greens. Chop the kale, beet greens, chard, zucchini - whatever you're using. Then add them to the pan with salt and pepper. If your pan is not that wide, add them in batches, since you are adding 6 cups. You want them nice and wilted, which takes about 5-7 minutes. You can definitely add less or even add more, just adjust the "wilting" time.
After 5-7 minutes, make little "wells" or holes and crack in the eggs. We only used 4, but you can add up to 8, if you're pan is big enough. After a minute, cover the pan for 3-5 minutes so the eggs can cook quickly. If you don't have a cover big enough, just use an ill-fitting one, it's fine.
If you like the yolks really running, watch them so they don't overcook.
Serve with whatever toppings you love.