On it’s own this saucy Green Shakshuka is very mild but you can easily bump up the heat with extra harissa when serving or adding an extra pinch of chili flakes when sauteeing the aromatics. This recipe will feed a small crowd of four for brunch or dinner and can easily be doubled for larger groups. The recipe starts by toasting cumin seeds in Filippo Berio extra virgin olive oil and grinding them into a paste with a mortar and pestle. That paste is then blended with greens, jalapenos, stock, oil and seasoned with salt and pepper. Seasoning the puree will make or break this dish, so don’t be afraid to use salt! Serve these saucey greens with warm toasted pita and enjoy!
- 1/ 2 teaspoon cumin seeds
- 1/ 4 cup Filippo Berio Extra Virgin Olive Oil, plus two tablespoons, divided
- 1 bunch kale
- 1 jalapeño
- 1/ 4 cup fresh oregano, leaves separated, stems discarded
- 1/ 3 cup vegetable stock, plus more if needed
- Kosher salt, to taste
- 1 yellow onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 3 packed cups spinach leaves, roughly chopped
- 4 eggs
- Fresh cilantro, for garnishing and serving
- Harissa, for serving to taste
Preheat the oven to 325°F
In a small skillet over medium heat, toast cumin seeds in 1 tablespoon of olive oil until fragrant, about 1 minute. Let cool; grind into a paste with a mortar and pestle.
Remove ribs and stems from kale; discard. Bring a large pot of water to a boil. While the water is coming to a boil, fill a large bowl with cold water and ice, set aside . Once boiling, assertively season with salt. Add kale and blanch until bright green, about 10 seconds. Immediately transfer to a bowl of ice water; let cool. Drain and squeeze out excess water and transfer to a blender. Add jalapeños, cumin seed paste, fresh oregano, ¼ cup of olive oil and ⅓ cup of vegetable stock to the blender. Puree until smooth and season with salt to taste.
Heat remaining tablespoon of olive oil in a deep skillet over medium heat. Cook onions until tender and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1-2 minutes. Working in batches, add spinach leaves and saute until wilted and bright green.
Add kale puree and toss to combine. Using a spoon create 4 small wells, crack an egg into each well. Season with salt and bake until the eggs have just set, about 22-25 minutes.
Remove from the oven and serve with fresh cilantro and harissa.