Green shakshuka

Fancy breakfast for dinner.

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• Best for: dinner, serves 4

• Difficulty: medium

• Time: 45 minutes

• Recommended pairings: bacon, crusty bread or toast

• If you like this, try... Caramelized onion, leek, and cheddar frittata

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To be honest , this isn't really shakshuka. Shakshuka is about 75% tomatoes, which I would love, but my brother hates tomatoes and I am not yet a cook who invites controversy. This green version is lighter, which is great because you're going to eat a lot of it. Feel free to add more eggs. This dish has knocked french onion pasta out of its place as my best work. Try it.

Ingredients

2 tbsp olive oil

16 oz/approx 7-8 cups spinach, or 4-5 cups kale (de-stemmed and washed)

8 cloves garlic, minced

1 leek, chopped into half-moons or 1 green pepper

16 oz green peas, thawed if frozen

3/4 cup non-fat greek yogurt, or one 5.3 oz container

2 yellow onions, sliced

1 tsp ground cumin

1/2 cup cilantro

salt

pepper

Optional: 1 cup arugula

Optional: harissa or other curry paste (not really optional, do it)

Optional: 1/2 cup feta cheese, crumbled

Even more options for toppings: goat cheese, chili flakes

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First...

Preheat the oven to 375°F.

Heat olive oil in cast iron skillet over medium heat.

Add the onions and leek and cook for about 5 minutes until the onions become soft and translucent.

Stir in garlic, cilantro and cumin, and cook for an additional 1-2 minutes until the garlic becomes fragrant.

Then...

Add the spinach/kale in batches, season with salt and pepper, and cook until they soften, but don’t wilt, about 1-2 minutes. (For spinach, cook as short as possible. It shrinks down to a frustrating degree and will continue to do so in the oven.

Turn off the heat. Stir in greek yogurt.

Then...

Using a wooden spoon or spatula, create 8 small nests between the vegetables. Gently crack the eggs into nests. Season with more salt and pepper.

Transfer the skillet to the preheated oven and bake uncovered for 15-20 minutes, until the egg whites are set.

Finally...

Remove the shakshuka from the oven and season with salt and pepper. Sprinkle with feta cheese, garnish with cilantro/arugula, and serve with crusty bread.