Green Shakshuka is a lighter twist on the classic Shakshuka! Eggs are baked on a bed of spiced sauteed greens. Serve with homemade garlic bread to dip into the egg.
salt & pepperto taste (start with ¼ teaspoon each)
2pinchesred pepper flakes
Juice of ½ lemon(1 tablespoon)
6eggs(or less, see notes)
1whole wheat baguette
Optional garnish: 1 tablespoon chopped parsley or scallion
Instructions
Preheat the oven to 400F. In a small bowl, combine 2 tablespoons olive oil with half the minced garlic. Set aside while you cook the shakshuka and let the oil get infused with fresh garlic.
In a large oven-safe skillet, heat the remaining olive oil and add the diced onion and minced garlic. Saute for 2 minutes over medium heat. Add the ground cumin and ground coriander and saute for another minute. Add the collard greens and kale, salt and pepper, and a pinch of red pepper flakes. Gently stir until the greens start to wilt. Add the lemon juice and continue to cook on medium heat for about 10 minutes, stirring every few minutes.
Make 6 dents in the greens (see notes). Carefully crack an egg into each dent. Season the eggs with a bit of salt and pepper. Carefully transfer the skillet to the oven and bake for 5-10 minutes, or until the eggs are cooked to your liking. (5 minutes will yield a runny eggs, in 10 minutes the eggs will be fully cooked).
While the eggs are cooking, brush the baguette with the garlic-infused olive oil. Season with a pinch of salt and sprinkle with fresh herbs, if desired. Slice the baguette into 2-3 inch pieces. Place the baguette on a baking sheet.
Remove the shakshuka from the oven and allow to cool. Turn on the broiler and broil the baguette slices for 1-2 minutes, or until they turn golden-brown. (Make sure you check on the baguette after 1 minute, the broiler can burn food quickly!). Remove from heat and serve with the Green Shakshuka. Season the shakshuka with additional red pepper flakes and/or fresh herbs, if desired.
Notes
I recommend cooking as many eggs as you plan to eat in one serving (typically 1-2 eggs per person). If you have leftovers, you can quickly poach or fry fresh eggs to serve with leftover greens. Another option is to use 6 eggs, enjoy as many as you want, and then cook the remaining eggs fully in the greens before refrigerating it to store as leftovers. This way you don't have half-cooked egg yolks sitting overnight in the fridge. I prefer making fresh eggs to serve over leftovers!