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Green Shakshuka
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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.
4
Servings
Tip
Don’t skip the salt massage for the spinach. This pretreatment reduces the leaves’ volume so the spinach wilts faster in the skillet. That said, don’t overwork the salted spinach or it will begin to throw off moisture even before it hits the pan. Also, don’t forget to taste and season the greens before adding the eggs. Once the eggs are in, the greens cannot be stirred.
35 minutes
1 pound baby spinach
Kosher salt and ground black pepper
2 tablespoons extra-virgin olive oil
1 medium-large leek, white and light green parts halved lengthwise, thinly sliced, rinsed and dried
1 small yellow onion, chopped
2 medium garlic cloves, finely chopped
1 cup frozen peas
1½ teaspoons ground cumin
1½ teaspoons Aleppo pepper or 1 teaspoon hot paprika plus ¼ teaspoon cayenne pepper
3 ounces feta cheese, crumbled (¾ cup)
6 large eggs
Ingredients
-
1
pound baby spinach
-
Kosher salt and ground black pepper
-
2
tablespoons extra-virgin olive oil
-
1
medium-large leek, white and light green parts halved lengthwise, thinly sliced, rinsed and dried
-
1
small yellow onion, chopped
-
2
medium garlic cloves, finely chopped
-
1
cup frozen peas
-
1½
teaspoons ground cumin
-
1½
teaspoons Aleppo pepper or 1 teaspoon hot paprika plus ¼ teaspoon cayenne pepper
-
3
ounces feta cheese, crumbled (¾ cup)
-
6
large eggs
Directions
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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.
-
02In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the leek and onion, then cook, stirring occasionally, until fully softened but not browned, 7 to 9 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the spinach and cook, tossing with tongs, until the leaves are fully wilted, 2 to 3 minutes. Add the peas, cumin, Aleppo pepper, ¼ cup water and two-thirds of the feta, then stir just until the feta begins to melt, about 30 seconds. Taste and season with salt and black pepper.
-
03With the pan over medium-low, use the back of a spoon to form 6 evenly spaced wells in the sauce, each about 2 inches wide and deep enough that the bottom of the pan is visible. Crack 1 egg into each, then sprinkle with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 5 to 8 minutes, rotating the skillet about halfway through for even cooking. Off heat, sprinkle with the remaining feta.
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Reviews
March 27, 2023
Dill?
The associated article mentions dill. Why is there none in the recipe?
March 3, 2023
This is everything I love about Milk Street
The perfect simple meal, with supermarket ingredients combined in a different way. So much more complex that you would expect! I added chopped frozen artichokes and sprinkled with fresh mint and cilantro. Also make sure to use fresh or freshly ground cumin.
March 30, 2024
Amazingly good
This was just a great combination of flavors. I had leftover veggies and was able to make myself two more eggs the next day. It was just as good. Add some sliced tomatoes and melon on the plate and it is also beautiful.
January 9, 2024
Awesome!
Wow! This is going in the regular dinner lineup! I did not massage the spinach and used a dollop of miso butter I had left over (this was a to die for addition), but followed the recipe after these changes. This is delicious and my husband and I both were really impressed with this great dish that can be easily adapted.
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.
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Your First Issue
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!