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Herby Green Shakshuka

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Chock-full of spinach and kale plus loads of fresh herbs, this beautiful green egg dish is a flavorful main course for brunch during the winter holidays. It’s our Test Kitchen’s spin on shakshuka, the North African dish that traditionally features eggs baked in a spicy tomato sauce. Once you’ve prepped the ingredients, everything cooks quickly in a cast-iron pan in the powerful Ooni—proving this oven excels at more than just baking fantastic pizzas.

Prep Time 25 minutes
Cook Time 15 minutes
Servings 2 to 4

Ingredients

  • 3 Tbs. extra-virgin olive oil, plus more as needed
  • 1 small yellow onion, diced
  • 4 garlic cloves, thinly sliced
  • 2 small zucchini, shredded (about 1 cup/5 oz./155 g)
  • Kosher salt and freshly ground pepper
  • 5 oz. (155 g) spinach, roughly chopped
  • 1 bunch kale, ribs and stems removed, leaves thinly sliced
  • 1/4 cup (1/3 oz./10 g) chopped fresh cilantro, plus more for garnish
  • 2 Tbs. chopped fresh dill, plus more for garnish
  • 2 Tbs. chopped fresh basil, plus more for garnish
  • 1 Tbs. chopped fresh mint, plus more for garnish
  • Juice of 1/2 lemon
  • 3 or 4 eggs
  • 3 oz. (90 g) feta cheese, crumbled
  • Crusty bread for serving

Directions

Place a 10-inch (25-cm) cast-iron skillet in an Ooni pizza oven and preheat according to the manufacturer’s instructions. Let the pizza stone heat to 600°F (315°C).

Carefully remove the skillet, pour in the olive oil, add the onion and toss to coat. Return to the oven and cook until the onion is softened and slightly charred, 4 to 6 minutes.

Remove from the oven, add the garlic and zucchini and stir until combined. Add a drizzle of olive oil and a pinch of salt. Return to the oven and cook until the garlic and zucchini are softened, about 2 minutes.

Remove from the oven, add the spinach and kale and stir to wilt slightly (the heat of the skillet will wilt the greens immediately). Cover the skillet with aluminum foil, return to the oven and cook until the greens are completely wilted, 3 to 5 minutes.

Remove from the oven, uncover the skillet and stir in the cilantro, dill, basil, mint and lemon juice. Using the back of a spoon, make 3 or 4 wells in the greens and crack an egg into each one. Return to the oven, uncovered, and cook until the egg whites are just set but the yolks are still runny, 30 seconds to 1 minute.

Remove the skillet from the oven. Top the shakshuka with the feta and garnish with more cilantro, dill, basil and mint. Add a few grindings of pepper and serve immediately with crusty bread. Serves 2 to 4.

Williams Sonoma Test Kitchen

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