Ottolenghi's Green Shakshuka
A vibrant, aromatic twist on traditional shakshuka, featuring a medley of fresh green herbs and leafy greens instead of tomatoes. This dish is perfect for a special brunch, offering a lighter yet deeply flavorful experience.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Pinch chili flakes optional
- 1 cup fresh parsley chopped
- 1 cup fresh cilantro chopped
- 1/2 cup fresh dill chopped
- 1/4 cup fresh mint chopped
- 2 cups fresh spinach or Swiss chard
- 1/4 cup vegetable broth or water
- Salt to taste
- Black pepper to taste
- 6 large eggs
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add onion and cook until softened, about 5-7 minutes.
- Stir in garlic, cumin, coriander, and chili flakes (if using) and cook for 1 minute until fragrant.
- Add the chopped parsley, cilantro, dill, mint, and spinach (or Swiss chard). Cook, stirring, until the greens wilt down, about 3-5 minutes.
- Pour in the vegetable broth or water, and season with salt and pepper. Bring to a gentle simmer.
- Make six indentations in the green mixture with the back of a spoon. Carefully crack one egg into each indentation.
- Reduce heat to low, cover the skillet, and cook for 8-12 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
- Optionally, transfer the skillet to a preheated oven at 375°F (190°C) for a few minutes to set the tops of the eggs more quickly if you prefer.
- Serve immediately from the skillet with warm flatbread and a dollop of labneh on the side.
Notes
For added depth, you can sauté some chopped spinach or Swiss chard with the herbs. Serve with extra fresh herbs, a drizzle of good quality olive oil, and a sprinkle of chili flakes. Feta cheese can be crumbled on top for a salty kick.