Who knew a recipe could get us all excited with just a word? Shakshuka is awfully fun to say, but even more fun when you realize how delicious it is. An easy way to make dinner out of a few handfuls of greens and some eggs, it takes all of about ten minutes to go from “I’m hungry” to your plate. Use any greens you have on hand – vegans can replace the cream with coconut milk and the eggs with some sauteed mushrooms.
- 1 yellow onion, slivered
- 3 cloves garlic, minced
- 2 Tbsp. olive oil
- 1 jalapeno, seeded and minced
- 4 big handfuls greens (mix kale & spinach), chopped and washed
- 1/2 cup cream
- 4 eggs
- Salt & pepper
- Plain yogurt, for serving
- Hot sauce, for serving
Saute onions & garlic in olive oil in a large skillet until they take on a little color. Add jalapeno and continue cooking for 1-2 minutes. Add chopped greens, season with salt and pepper to taste and cover until greens are just wilted. Add cream and bring to a simmer. Crack eggs on top of greens, cover and cook until eggs are cooked to your preference. Serve in wide bowls with a dollop of yogurt and a drizzle of hot sauce and thick slices of warm bread on the side.