One-Pan Summer Greens Shakshuka
Featuring eggs baked in a piquant tomato sauce, the one-pan North African dish known as shakshuka takes well to a host of variations. For our summery version, we swapped out the tomatoes for garden-fresh leafy greens, herbs and shredded zucchini. A trio of spices commonly used in North African cooking—Aleppo pepper, cumin and coriander—punches up the flavor. A sprinkling of feta cheese adds a tangy, salty finish. Serve directly from the pan for brunch, lunch or breakfast for dinner, accompanied by toasted bagels or pita bread.
Ingredients
- 3 Tbs. extra-virgin olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, thinly sliced
- Kosher salt and freshly ground pepper
- 1 bunch kale, ribs and stems removed, leaves thinly sliced
- 2 small zucchini, shredded (about 1 cup/5 oz./155 g)
- 5 oz. (155 g) spinach, roughly chopped
- 1 tsp. Aleppo pepper
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 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 oz. (90 g) feta cheese, crumbled
- 3 or 4 eggs
- Dash of ground sumac (optional)
- Toasted bagels or pita bread for serving
Directions
Preheat an oven to 375°F (190°C).
In a large, deep fry pan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add the garlic and a pinch of salt and cook, stirring occasionally, until fragrant, about 1 minute.
Stir in the kale and cook, stirring frequently, until the kale is wilted, 3 to 5 minutes. Add the zucchini and cook, stirring occasionally, until the zucchini starts to soften, about 1 minute. Add the spinach, Aleppo pepper, cumin and coriander and fold into the kale mixture just until the spinach starts to wilt, about 1 minute. The pan will be very full, but the greens will cook down as you fold them in.
Remove the pan from the heat and stir in the cilantro, dill, basil, mint and lemon juice. Sprinkle half of the feta on top. Using the back of a spoon, make 3 or 4 wells in the greens and crack an egg into each one. Sprinkle each egg with a pinch of salt.
Transfer the pan to the oven and bake for 5 to 10 minutes, depending on your desired doneness (less time if you like runnier eggs and more for firmer eggs).
Top the shakshuka with the remaining feta and garnish with more cilantro, dill, basil and mint. Add a few grindings of pepper, sprinkle with sumac and serve immediately with toasted bagels or pita bread. Serves 2 to 4.
Williams Sonoma Test Kitchen