This colorful variation of the traditional shakshuka dish offers a creative way to utilize leftover leafy greens stored in your refrigerator. A blend of kale, spinach, and zucchini is cooked and seasoned with aromatic spices to create a flavorful bed for poached eggs. Enjoy this nutritious and fulfilling meal for breakfast, lunch, or dinner paired with some warm crusty bread for dipping.
To prepare this dish, you will need:
– 3 tablespoons of extra-virgin olive oil
– 4 scallions, finely sliced with white and green parts separated
– 2 minced garlic cloves
– 1 grated zucchini
– 2 cups of chopped kale (stems removed)
– 2 cups of baby spinach
– ¼ teaspoon of ground cumin
– ¼ teaspoon of paprika
– ¼ teaspoon of Aleppo pepper (plus extra for serving)
– ¼ teaspoon of salt
– 4 large eggs
– ¼ cup of crumbled feta cheese
Begin by heating olive oil in a large skillet over medium heat. Add the white parts of the scallions and cook until softened for about 1 to 2 minutes. Stir in the minced garlic and cook until fragrant, around 30 seconds.
Incorporate the grated zucchini and cook until it begins to soften, approximately 4 to 5 minutes. Then, add the green parts of the scallions, kale, and spinach, mix well, and continue cooking until the greens wilt, for an additional 3 to 4 minutes. Season with cumin, paprika, Aleppo pepper, and salt.
Using a wooden spoon or silicone spatula, create four indentations in the vegetable mixture and carefully crack an egg into each hollow. Cover and cook until the egg whites are firm but the yolks remain runny, which should take around 3 to 4 minutes. For firmer yolks, extend the cooking time by 1 to 2 minutes.
Finish by garnishing the dish with crumbled feta and an extra sprinkle of Aleppo pepper.
This recipe serves 2 and was developed through a collaboration with CBC Creator Network.