Green Shakshouka
Erin Kunkel
This gutsy North African dish of eggs poached in a super-flavorful tomato-based sauce gets even better with the addition of a mountain of greens. It makes a great brunch or dinner for a crowd of holiday guests.
How to Make It
Step 1
1
Preheat oven to 375°. Remove stems and large ribs from greens and finely chop; set aside. Coarsely chop leaves and set aside.
Step 2
2
Toast cumin, coriander, and fennel in a small frying pan over medium heat until fragrant, 1 to 2 minutes. Grind seeds with a mortar and pestle. Add paprika, chile flakes, pepper, and cardamom; set aside.
Step 3
3
Set a 9- by 13-in. or similar baking dish in oven to heat. Heat oil in a 6- to 8-qt. pot over medium-high heat. Add onion and chopped stems; cook, stirring often, until golden brown, 10 minutes. Stir in garlic, jalapeño, and spices. Add half the greens; cook, stirring, until wilted, 2 minutes. Add remaining greens; cook until barely wilted.
Step 4
4
Stir tomato sauce, broth, and salt into greens and bring to a boil. Reduce heat to medium-low, partially cover, and cook until greens are just tender, 5 to 7 minutes. Set aside 3 tbsp. feta cheese and 1 tbsp. each parsley and cilantro; stir the rest into greens.
Step 5
5
Arrange greens in preheated dish. Nestle eggs into greens. Bake until egg whites are just set, 12 to 18 minutes. Scatter reserved feta, parsley, and cilantro on top.
Step 6
6
Make ahead: Through step 3, chilled, 1 day; preheat oven with -baking dish in it, reheat greens in
pot, and continue with step 4.
Ingredients
1 3/4 pounds mixed winter greens (such as kale, spinach, and Swiss chard), rinsed well, water shaken off
1 teaspoon cumin seeds
1/2 teaspoon each coriander and fennel seeds
1 teaspoon each smoked paprika and red chile flakes
1/4 teaspoon each freshly ground pepper and cardamom
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1 large jalapeño chile, seeded and diced
1 1/4 cups (12 oz.) tomato sauce
1 1/2 cups reduced-sodium chicken broth
1 teaspoon kosher salt
7 ounces feta cheese, coarsely crumbled
1/2 cup chopped flat-leaf parsley, divided
3 tablespoons chopped cilantro leaves, divided
12 large eggs
Directions
Step 1
1
Preheat oven to 375°. Remove stems and large ribs from greens and finely chop; set aside. Coarsely chop leaves and set aside.
Step 2
2
Toast cumin, coriander, and fennel in a small frying pan over medium heat until fragrant, 1 to 2 minutes. Grind seeds with a mortar and pestle. Add paprika, chile flakes, pepper, and cardamom; set aside.
Step 3
3
Set a 9- by 13-in. or similar baking dish in oven to heat. Heat oil in a 6- to 8-qt. pot over medium-high heat. Add onion and chopped stems; cook, stirring often, until golden brown, 10 minutes. Stir in garlic, jalapeño, and spices. Add half the greens; cook, stirring, until wilted, 2 minutes. Add remaining greens; cook until barely wilted.
Step 4
4
Stir tomato sauce, broth, and salt into greens and bring to a boil. Reduce heat to medium-low, partially cover, and cook until greens are just tender, 5 to 7 minutes. Set aside 3 tbsp. feta cheese and 1 tbsp. each parsley and cilantro; stir the rest into greens.
Step 5
5
Arrange greens in preheated dish. Nestle eggs into greens. Bake until egg whites are just set, 12 to 18 minutes. Scatter reserved feta, parsley, and cilantro on top.
Step 6
6
Make ahead: Through step 3, chilled, 1 day; preheat oven with -baking dish in it, reheat greens in
pot, and continue with step 4.
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