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green shakshuka with chard kale zucchini
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Green Shakshuka Recipe with Kale and Zucchini

serves 4
Course: Main Course
Cuisine: Mediterranean
Keyword: anti-inflammatory, shakshuka
Servings: 4 servings

Ingredients

  • 2 tablespoons + 2 tablespoons grapeseed oil
  • 4 large cloves garlic chopped
  • 4 scallions chopped, plus a little saved for fresh garnish
  • 2 large bunches green (curly) kale stems removed and discarded, leaves chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 cup parsley leaves and tender stems plus more for garnish
  • half head of Romaine lettuce leaves tough center ribs removed
  • 2 green jalapeño peppers chopped
  • 2 large zucchini shredded on large holes of grater
  • 1 large bunch green Swiss chard stems removed and very finely chopped
  • kosher salt
  • 8 large eggs
  • ½ cup crumbled feta cheese
  • to garnish, all optional: 1 red jalapeño or Fresno chile pepper, sliced into rings, crushed red pepper, chopped fresh mint and other bright green herbs
  • to serve: green harissa, strained yogurt, grilled sturdy seedy bread, sliced avocado

Instructions

  • Heat oven to 325°.
  • Heat grapeseed oil in large, oven-proof sauté pan over medium. Cook garlic and scallions until garlic is translucent and scallions are soft, about 8 minutes. Try to keep garlic and scallions from browning.
  • Once the garlic and scallions are cooked, add the kale to the pan a few handfuls at a time, turning with tongs, and adding a few tablespoons of water to help the kale steam. Cook all of the kale until wilted and bright green.
  • Transfer garlic, scallions, and kale to a food processor. Add ground cumin and ground coriander to food processor. Pulse the kale, drizzling olive oil and fresh lemon juice, and adding parsley and fresh Romaine lettuce leaves until puréed. Add cold water to food processor 1 tablespoon at a time if needed for a smooth purée.
  • Heat another 2 tablespoons grapeseed oil in sauté pan over medium-high. Add chopped jalapeño and cook until jalapeños are tender, about 5 minutes. Add shredded zucchini and chard leaves to pan a handful at a time. Cook until soft. Stir in kale-Romaine purée. Season with additional salt (you might need to add up to 1 full teaspoon here).
  • Use a spoon or ladle to create 8 small wells in the greens. Crack an egg into each well. When the whites barely begin to turn opaque, turn off stove and transfer sauté pan to oven. Bake until eggs are set, 20–25 minutes.
  • Remove sauté pan from oven. Sprinkle with crumbled feta cheese. Garnish with red jalapeño, crushed red pepper, and fresh herbs.
  • Serve immediately with yogurt, grilled bread, and sliced avocado on the side.
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Notes

Leftovers can be kept in the refrigerator in a tightly sealed container for up to two days. The greens will darken, but are fine to eat.