Sick of scrambled eggs? Time to meet shakshuka, an egg dish that’s popular in Israel for breakfast but equally delicious for lunch or dinner. The OG version is made with tomato sauce, but we love this fun twist: a spicy green shakshuka with spinach and jalapeño. Best of all, it looks fancy but is deceptively easy to make.
2 tablespoons extra-virgin olive oil
1 onion, minced
2 garlic cloves, minced
1 jalapeño, seeded and minced
1 pound spinach (thawed if frozen)
1 teaspoon dried cumin
¾ teaspoon coriander
Salt and freshly ground black pepper
2 tablespoons harissa
½ cup vegetable broth
8 large eggs
Chopped fresh parsley, as needed for serving
Chopped fresh cilantro, as needed for serving
Red-pepper flakes, as needed for serving
1. Preheat the oven to 350°F.
2. In a large, oven-safe skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and jalapeño, then sauté until fragrant, 1 minute more.
3. Stir in the spinach and cook until fully wilted if using fresh, 4 to 5 minutes, or until heated through if thawed from frozen, 1 to 2 minutes.
4. Season with cumin, coriander, salt, pepper and harissa. Cook about 1 minute, until fragrant.
5. Transfer the mixture to the bowl of a food processor or a blender and puree until coarse. Add the broth and puree until thick and smooth.
6. Wipe out the skillet and grease it with nonstick cooking spray. Pour the spinach mixture back into the pan and use a wooden spoon to make eight circular wells.
7. Gently crack the eggs into the wells. Transfer the skillet to the oven and cook until the egg whites are fully set, but the yolks are still a little bit jiggly, 20 to 25 minutes.
8. Sprinkle the shakshuka with parsley, cilantro and red-pepper flakes, to taste. Serve immediately.