- Breakfast
Green Shakshuka
This is a fresh Spring twist on the classic Middle-Eastern/North African dish. We’re mixing things up and swapping in fresh greens and herbs for the usual tomato sauce for a flavorful brunch recipe perfect for serving a crowd.
Ingredients
- tablespoons olive oil
- large onion, (roughly chopped)
- large leek, (washed and thinly sliced)
- salt and pepper
- teaspoons za’atar
- teaspoon ground coriander
- cloves garlic, (finely chopped)
- bunch dark, (leafy greens such as kale, spinach, or Swiss chard)
- bunch cilantro, (roughly chopped)
- bunch dill, (roughly chopped)
- cup vegetable stock
- Vital Farms Eggs
- cup chevre goat cheese, (crumbled)
- cup pine nuts, (toasted)
- crusty bread, (for serving)
Instructions
Preheat the oven to 350°F.
Add the olive oil to a large, oven-proof skillet over medium heat. Add in the onions and leeks and season lightly with salt and pepper. Sauté for about 5 minutes, stirring occasionally, until the onion mixture is translucent and has started to take on a little color.
Add in the za’atar, coriander, and garlic and sauté for about a minute, until fragrant.
Add in the greens, cilantro, and all but 1 tablespoon of the dill and sauté for about 2 minutes, until the greens have started to wilt.
Add in the vegetable stock and stir to combine everything. Let the mixture cook for about 2 minutes or so, until the stock has reduced slightly.
Turn off the heat and make six wells in the greens mixture using the back of a spoon. Crack an egg in each of the eggs and lightly salt and pepper each.
Place skillet in the oven and cook until egg whites have set and yolks still have a bit of wiggle to them, about 10 minutes.
Top the skillet with the goat cheese, pine nuts, and reserved tablespoon of dill. Serve warm with crusty bread.
