Green shakshuka with feta: Even better than the original?
Breakfast & Brunch
jalapeño or serrano chile
seeds removed, chopped
roughly chopped (around 6-8 cups)
roughly chopped parsley
for crumbling on top
Aleppo pepper, sumac and coarsely chopped dill
Sourdough or pitas
Preheat the oven to 375 F. and position an oven rack in the center.
Heat 2 Tbsp olive oil over medium-high heat in an oven-safe skillet or cast iron pan.
Add the onion and cook for 4 minutes, until softened. Add the garlic and cook for another minute, until fragrant. Season with the cumin and paprika.
Add the diced jalapeño or serrano, and let soften, 1-2 minutes. Add the chopped spinach and the remainder of the olive oil, and cook until it begins to wilt, about 2 to 3 minutes. Turn off the heat.
Using a wooden spoon or spatula, create 5-6 wells inside the bed of greens. Crack an egg into each well.
Bake the shakshuka for 6-8 minutes, until the egg whites are settled. If you like very runny yolks, start checking the eggs at around 4 minutes. The eggs will cook quickly.
Remove from the oven and season with salt and pepper to taste. Top with the crumbled feta. Sprinkle with sumac and aleppo pepper, and top with fresh dill. Serve with pita or sourdough. Serves 3-4.