Green Shakshuka

Shakshuka is a savory traditionally dish from North Africa and typically is comprised of spices, eggs and tomatoes, as shown here in the following image.

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Co-authors, Einat Admony and Janna Gur, of the cookbook, “Shuk,” write that in Israel, shakshuka was introduced by North African immigrants.

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With the dishes popularity, a green version was made with leafy vegetables and is nearly as popular.

This recipe is also green in color, as it is filled with green leeks, spinach, and peas. It’s just as easy to make as the tomato based Shakshuka and just as delicious.

Green Shakshuka

1 pound baby spinach

Kosher salt and ground black pepper

2 tablespoons extra-virgin olive oil

1 medium to large leek, white and light green parts halved lengthwise, thinly sliced, rinsed and dried

1 small yellow onion, chopped

2 medium garlic cloves, finely chopped

1 cup frozen peas

1½ teaspoons ground cumin

1½ teaspoons smoked paprika

3/4 cup goat cheese, crumbled

6 large eggs

In a large bowl, toss the spinach with ¾ teaspoon Himalayan salt and, using your hands, massage the leaves until they begin to wilt; this should take about 1 minute. Set aside.

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Cook’s Notes

Don’t skip the salt massage for the spinach. This pretreatment reduces the leaves’ volume so the spinach wilts faster in the skillet.

But do not overwork the salt massage as the leaves will begin to throw off moisture even before adding it to the skillet pan.

Also, don’t forget to taste and season the greens before adding the eggs. Once the eggs are in, the greens cannot be stirred.

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In a 12-inch nonstick skillet over medium-high heat, add the oil and heat until it starts to shimmer. Add the leek and onion, cook, stirring occasionally, until fully softened but not browned, 7 to 9 minutes.

Next, add the garlic and continue cooking while stirring, until fragrant, about 30 seconds.

Now add the salt messaged spinach and cook, tossing with tongs, until the leaves are fully wilted, 2 to 3 minutes.

Add the peas, cumin, Aleppo pepper, ¼ cup water and two-thirds of the cheese, then stir just until the cheese begins to melt, about 30 seconds. Taste and season with salt and black pepper.

Lower the heat to medium-low. Use the back of a spoon to form 6 evenly spaced wells in the saucy like vegetables. The wells should be about 2-inches wide and deep enough that the bottom of the pan is visible. Crack 1 egg into each well, then sprinkle with salt and pepper.

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Cover and cook until the egg whites are set but the yolks are still runny, 5 to 8 minutes, rotating the skillet about halfway through for even cooking. Remove from heat, sprinkle with the remaining goat cheese.

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Try These African Recipe Favorites

• African Drumsticks
• North African Lamb Chops
• West African Peanut Sweet Potato Stew
• One-Skillet Harissa Chicken

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