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Green Shakshuka with Spinach and Herb Sauce

Print Recipe
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

Core players
  • Spinach The bulk and the body. Baby or regular both work.
  • Herbs Cilantro and parsley = classic. Basil, dill, mint = fun extras.
  • Alliums Green onions or a shallot give sweetness and depth.
  • Green chiles Jalapeño or serrano for heat. De-seed if you're spice-shy.
  • Lemon Juice and zest for brightness.
  • Olive oil + a splash of water : For that silky spoonable texture.
Optional but excellent add-ins
  • Avocado in the blend if you want creamy, luxe vibes
  • Spinach + kale mix for more oomph
  • 1/2 teaspoon each Cumin or coriander for warmth
  • Feta crumbles or labneh on top, because treat yourself

Method
 

  1. In a blender, add 3 packed cups spinach, 1 packed cup mixed herbs, 1 small jalapeño (seeded if you like), 2 green onions or 1 small shallot, 2 tablespoons lemon juice, zest of 1/2 lemon, 3 tablespoons olive oil, 1/4 to 1/3 cup water, 1/2 teaspoon salt, pepper to taste. Blend until smooth and bright. Adjust lemon/salt until it pops.
  2. Heat 1 tablespoon olive oil in a wide skillet over medium. Add 2 cups chopped spinach (or kale), a pinch of salt, and cook 1-2 minutes until just wilted.
  3. Add the herb sauce to the pan. Stir and let it gently bubble for 2-3 minutes. You want a thick, spoonable green “pool.” If it's too thick, splash in water. If it's thin, simmer 1 minute more.
  4. Use a spoon to create 4-6 small dips in the sauce. Crack an egg into each well. Sprinkle with salt and pepper.
  5. Cover the skillet and cook 4-6 minutes over medium-low, until whites set and yolks stay runny or jammy. You decide the vibe.
  6. Drizzle more olive oil, add a pinch of chili flakes, and shower with chopped herbs. Serve with crusty bread, pita, lavash, or a bowl of rice. FYI: a dollop of Greek yogurt slaps here.