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Shakshouka Verte (Green Shakshuka)

Name: Shakshouka Verte (Green Shakshuka)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 6 large eggs; 2 tablespoons olive oil, plus more for finishing; 2 leeks, white and light green parts, sliced; 3 cloves garlic, minced; 6 cups baby spinach; 1 cup fresh herbs (mix of parsley, cilantro, and dill), roughly chopped; 1/2 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/2 cup crumbled feta cheese; Kosher salt and freshly ground black pepper; Crusty bread, for serving

Green shakshuka replaces the tomato base with a green sauce built on tomatillos, jalapeños, spinach, and herbs. The tomatillos are cooked down with diced onion, garlic, and jalapeños in olive oil until soft, then spinach and fresh herbs, typically cilantro and parsley, are added and cooked briefly. The sauce is left chunky or blended partially, depending on preference, and seasoned with salt, cumin, and sometimes a small amount of lime juice. Wells are made in the sauce, eggs are cracked in, and the lid goes on. The eggs poach in steam and the heat of the sauce, exactly as in the red version. The target is set whites and liquid yolks. The flavor profile is brighter and more herbaceous than classic shakshuka, with the tomatillos providing a sharper, fruitier acidity than tomatoes. The egg does the same thing it does in the red version: it provides the protein center of the dish, and the runny yolk enriches the sauce when broken.

Prep: 10 min Cook: 20 min Total: 30 min Serves: 4

Ingredients

6 large eggs
2 tablespoons olive oil, plus more for finishing
2 leeks, white and light green parts, sliced
3 cloves garlic, minced
6 cups baby spinach
1 cup fresh herbs (mix of parsley, cilantro, and dill), roughly chopped
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Crusty bread, for serving

Instructions

Heat olive oil in a 12-inch skillet (with a lid) over medium heat. Cook the leeks until soft and beginning to caramelize, about 6 minutes.
Add garlic and cumin. Stir for 30 seconds. Add spinach in batches, stirring until each addition wilts. Add the chopped herbs and coriander. Season with salt and pepper.
If the mixture looks dry, add 2 tablespoons of water. The sauce should be thick but moist.
Make 6 wells in the greens. Crack an egg into each well. Season the eggs with a pinch of salt.
Cover and cook over medium-low heat for 5 to 7 minutes, until the whites are set but the yolks are still soft.
Remove from heat. Scatter feta over the top, drizzle with olive oil, and serve from the skillet with crusty bread.

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