Green Shakshuka

Ingredients:

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 jalapeño or green chili, chopped (optional, for heat)

• 1 zucchini, diced

• 1 green bell pepper, diced

• 4 cups fresh spinach (or kale, Swiss chard, or a mix)

• 1 cup fresh herbs (cilantro, parsley, dill, or a combination)

• 1 teaspoon ground cumin

• ½ teaspoon ground coriander

• ½ teaspoon smoked paprika (optional)

• Salt & black pepper, to taste

• ½ cup vegetable broth (or water)

• 4–6 large eggs

• Crumbled feta cheese (optional)

• Fresh lemon wedges, for serving

Instructions:

1. Sauté the Base

   • Heat olive oil in a large skillet over medium heat.

   • Add onion, garlic, jalapeño, zucchini, and bell pepper. Cook 5–6 minutes until softened.

2. Add Greens & Herbs

   • Stir in spinach and herbs. Cook until wilted.

   • Season with cumin, coriander, paprika, salt, and pepper.

   • Pour in broth and let simmer 2–3 minutes.

3. Blend (Optional for Smooth Sauce)

   • For a smoother shakshuka, transfer half the mixture to a blender, purée, then return to the pan. (Skip this if you prefer it chunky.)

4. Cook the Eggs

   • Make small wells in the mixture and crack in the eggs.

   • Cover skillet and cook 5–8 minutes, until whites are set but yolks are still runny. (Cook longer for firmer yolks.)

5. Serve

   • Sprinkle with crumbled feta and extra herbs.

   • Serve with warm pita, sourdough, or flatbread.