Green Shakshuka

INGREDIENTS

4 eggs

olive oil

1 small new potato, thinly diced

1 small yellow or red onion, diced

1 large clove of garlic, finely chopped

1 cup beet green or Swiss chard stems, finely chopped

4 cups greens, thinly sliced (I used beet greens and spinach but you can also use Swiss chard)

1 zucchini, diced

lemon juice

turmeric

red chili flakes

1/4 - 1/2 teaspoon harissa (depending on how spicy you like it)

salt

pepper

dill and cilantro, chopped

toppings: feta, avocado

METHOD

Preheat oven to 375 degrees F.

In a pan, heat up 1.5 tablespoons of olive oil. Add in the onion and sauté until translucent. Then add in the stems of the beet green/Swiss chard and potato. Sauté until onion is golden brown.

Add in garlic, zucchini, a sprinkle or two of turmeric, and chili flakes. Season with salt and pepper.

Once zucchini begins to soften, add in thinly sliced greens, harissa, and lemon. Once greens have wilted, add in herbs. Taste and see if more salt or lemon is needed.

Make four wells in the greens and crack one egg into each well. Season each egg with salt and pepper.

Place pan in the oven and cook until the whites of the eggs are cooked through and the egg yolks are cooked to your liking, about 8-12 minutes.

Sprinkle with more herbs, avocado, and/or feta.

Serve with toasty bread or pita!