32 minutes
A vibrant and healthy twist on the traditional shakshuka, featuring a medley of green vegetables, fresh herbs, and creamy feta, topped with avocado and baked with eggs.
Extra Virgin Olive Oil, plus more for drizzling
tablespoons
Garlic Clove, thinly sliced
each
teaspoons
Red Pepper Flakes, large pinch, plus more for serving
pinches
Leek, halved lengthwise and thinly sliced (white and light green parts only)
each
Mixed Tender Greens, such as spinach, arugula, tatsoi, or baby kale
0 oz
Chopped Soft Herbs, mix of basil, parsley, and cilantro
cups
Feta Cheese, crumbled, plus more for serving
cups
Lemon, zest and wedges for serving
each
Large Eggs, 4 to 8, depending on servings
each
Avocado, for serving
slices
1. Saute Aromatics and Leeks
Preheat your oven to 375ºF. Heat olive oil in an ovenproof skillet over medium heat. Add sliced garlic, ground coriander, and a pinch of crushed red pepper flakes. Once the garlic begins to turn golden, add the sliced leeks and sauté until soft, about 5-7 minutes.
2. Wilt Greens and Add Herbs
Add the mixed tender greens in batches, allowing each to wilt before adding the next. Stir in the chopped herbs and ¼ cup crumbled feta. Add a splash of water if the mixture is dry. Zest one lemon into the skillet.
3. Bake with Eggs
Create divots in the greens and crack an egg into each one. Season with salt and black pepper. Transfer the skillet to the oven and bake for 7-10 minutes, until the eggs are set but still jiggly in the center.
4. Garnish and Serve
Remove from the oven and garnish with sliced avocado, more crumbled feta, red pepper flakes, fresh herb leaves, a drizzle of olive oil, and a squeeze of lemon juice. Serve with lemon wedges on the side.
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