Green Shakshuka

Shakshuka generally is a creamy saucy tomato dish made with tomatoes, cream, herbs and spices. This green shakshuka uses lots and lots of greens and herbs. I used nut milk because that is all I had and it wasn’t very creamy but had a nice mild rich flavor. This is one of those dishes that is endlessly adaptable to use whatever you happen to have and customize it to your personal taste.

Here is the recipe I very loosely followed with my changes in parentheses.

Green Shakshuka

1/3 cup extra virgin olive oil
1 large onion chopped (I didn’t have an onion!)
3 large cloves garlic crushed
1 1/2 pounds mixed greens (I used 2 bunches of collards. ANY greens will work here), stems removed and roughly chopped.
1/4 cup vegetable stock (I used water)
1 cup packed mixed fresh herbs finely chopped (I used parsley and chives. Basil, cilantro, tarragon, a little mint, any soft herb would work. Feel free to mix and match what you like.)
1 tablespoon finely chopped jalapeño, (I didn’t have a jalapeno. I would have added it if I did)
salt and pepper to taste
1/2 to 3/4 cup half-and-half, cream, yogurt or nut or oat milk depending on how creamy or saucy you like it. (I used cashew milk)
8 large eggs (I used 4 for two of us and had leftover shakshuka)

Heat a skillet to medium heat, add the olive oil. Once the oil shimmers, add the onions and garlic and cook, stirring, 1 more minute or so. Add the chopped greens and water or broth and cook that for a few minutes until it wilts.

Add the herbs you are using and cream or milk and cook that for a few more minutes until it all sort of collapses and melds together.

Make some dents in the greens, add the eggs then cover the dish and cook that over a medium heat for about 5 minutes.

The cream or milk does two things, 1. it steams the eggs so they cook evenly and 2. makes the dish luscious and rich. Serve it with crusty bread, pita or potatoes.