Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Classic shakshuka is a skillet dish of eggs poached in a spicy tomato-based sauce. But according to Einat Admony and Janna Gur, authors of “Shuk,” in Israel, where shakshuka gained a foothold after its introduction by North African immigrants, a green version made with leafy vegetables is nearly as popular. Our green shakshuka, inspired by Limor Chen’s version at Delamina East in London, includes leeks, spinach and peas and is finished with feta cheese. We recommend serving it with warm flatbread.
pound baby spinach
Kosher salt and ground black pepper
01In a large bowl, toss the spinach with ¾ teaspoon salt and, using your hands, massage the leaves until they begin to wilt; this should take about 1 minute. Set aside.
This is way more delicious than cooked spinach and peas have any right to be! When I was cooking it, it crossed my mind that this looked like something my mom forced me to eat when I was kid - but when I tasted right before I added the eggs, I was a bit blown away! One of those lessons I guess that a bit of seasoning and technique makes all the difference. I love that all of the technique needed for this recipe was built right into the instructions. The only thing that happened to me was that the eggs on one side overcooked slightly (yolks were "pudding" like and not runny) and the egg whites on the other side didn't seem to want to set even though I turned the pan. I am guessing that is mainly because all I have right now is a cheap apartment stove top that doesn't cook evenly - not the recipes fault. Probably will give the pan a few turns or check up on the eggs more often the next time I cook this.
Made Green Shakshuka this evening. What a surprise! I’ve always made the tomato version but this may become my favorite.
My husband loved it too! Thank you, Christopher!