Lean Green Shakshuka (Or Baked Eggs with Kale, Leeks, Mushrooms & Baby Greens)
This was SO GOOD. We'll call it Lean Green Shakshuka, though there are several things that set this apart from the traditional dish:
As with many ancient recipes, the origin of shakshuka is disputed. Possible birthplaces include Yemen, Morocco and the Ottoman Empire! What we know for sure is that it came to Israel as part of the mass Jewish exodus from Arab and Muslim lands, where it has become a staple due to large Tunisian, Algerian and Moroccan communities.
The name "shakshuka" loosely translates to ‘all mixed up’ – and that’s pretty accurate. The traditional dish is overwhelmingly red - it consists of eggs cooked in tomato sauce with peppers, sometimes onions, and herbs and cheese. It's usually served in the pan it was cooked in (yay cast iron!) and some bread for dipping into the egg yolks and sauce. These days, almost any dish consisting of eggs cooked in sauce is called shakshuka - and so we give you our version (and an excellent use-it-up for practically ANY strays in your crisper drawer, so feel free to switch up the greens!): Lean Green Shakshuka.
What you need:
2 Tbsp butter (or olive oil if you're dairy-free)
3-4 small potatoes, peeled and sliced 1/4-inch thick
3 cloves garlic, peeeled and thinly sliced
2 leeks, white and light green parts only, sliced
2 portobello mushrooms, washed, halved and sliced thin (or any mushrooms you have!)
2 Tbsp flour
1 cup milk (or almond milk if you're dairy free)
2 tsp whole grain mustard
1 bunch kale (I used lacinato)
5-6 cups spinach, chard, bok choy, collards... (and don't be shy with the amount - they will cook down!)
salt to taste
3/4 cup grated cheese (we used sharp white cheddar)
red pepper flakes
Preheat oven to 300. Heat a cast-iron skillet over medium-high heat. Add 1 Tbsp butter or oil. Add potatoes and cook until mostly tender, about 5 minutes.
Add garlic slivers and stir cook about 1 minute. Add 1 more Tbsp butter or oil and leeks and mushrooms; stir and cook 5 minutes.
Add flour to skillet and stir until the veggies are coated and it's no longer powdery. Add 1 cup milk and 2 tsp grainy mustard, stir and cook until mixed evenly, about 2 minutes.
Add the kale and greens and cook until wilty, stirring occaisonally, about 5-7 minutes.
Create 4 indentations (or 6 ... however many eggs you're using). Crack an egg into each opening. Sprinkle each egg with salt and sprinkle the whole thing with cheese.
Bake at 300 until egg whites are cooked but yolks are still soft - for us, this was about 15 minutes. Sprinkle with red pepper flakes and serve with your favorite bread!