Green Shakshuka

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

A sturdy bunch of sorrel, followed by cilantro and dill in equal proportions. A celebration of greens, complemented by the protein of eggs and feta cheese. Recipe by Sarah Johnson, head chef of a local American bistro.

Ingredients

Chicken Egg - 4 pieces
Sorrel - 3.5 oz
Cilantro - 1.1 oz
Dill - 1.1 oz
Feta cheese - 3.5 oz
Ground ancho chili pepper - 1 piece
Garlic - 1 clove
Vegetable Oil - 1 tablespoon
Salt - to taste

Step by Step guide

Step 1

Chop the sorrel coarsely, and the other herbs more finely. Instead of sorrel, you can use spinach, or a mix of sorrel and spinach. You can also use parsley, tarragon, beet greens, chard (which are also beet leaves), green onions—basically, any greens you like and have on hand. Slice the chili pepper (green is preferable for balance) into thin rounds. Mince the garlic finely.

Step 2

Heat vegetable oil in a large skillet. Add all the herbs and peppers and sauté, stirring, until the herbs have reduced in size by about half, releasing excess moisture. Finally, add the garlic.

Step 3

Carefully place the eggs in different spots, taking care not to break the yolks. Reduce the heat and cover with a lid. Cook until the whites are just set (the yolks should remain runny!).

Step 4

Crumble the cheese (such as feta or any soft cheese of your choice) with your hands and sprinkle it over the shakshuka.

Step 5

Serve directly in the skillet with bread. Start by dipping the bread into the dish and loading it up with as much deliciousness as possible; then you can switch to using forks.