Green Shakshuka recipe

A Greek-style green shakshuka with sautéed horta (wild greens), garlic, leeks, and free-range eggs. A 30-minute Mediterranean brunch.

Course Main Course

Cuisine Greek

Prep Time 15

Cook Time 15

Servings

Calories 494kcal

Thoroughly wash the greens in plenty of water.
Place greens in a colander to drain. Trim the hard parts and roughly chop them.
Heat the olive oil in a large skillet with a lid.
Add the leeks and garlic saute over medium heat for 2-3 minutes.
Gradually add the greens to the pan and continue sauteing for 8-10 minutes until they wilt and most of the liquids evaporate.
With a wooden spoon, create four spaces among the greens.
Carefully break the eggs and pour them into the wells.
Close the lid, and cook for 2-3 minutes until the eggs are softly cooked.
Serve two eggs and a generous scoop or two of greens in a pasta bowl or plate per person-season with sea salt and a sprinkle of chili flakes.

The greens should be 2 lbs washed and drained.
Thoroughly wash the greens in plenty of water.
Substitute with kale, spinach, swiss chard, any greens that are seasonally available to you.

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.