Green Shakshuka

Mise en Place

1. First wash hands, veggies, and herbs. Take the frozen spinach out of the freezer and put in a bowl to defrost on the counter while working. Bring all the other ingredients to your workstation and set oven to 375F. Get out a large pot with lid and a casserole dish.

   
   
   

Prep Veggies + Herbs

1. Leeks: Cut off the tip of the green tops and the root bottom for compost. Slice the leek in half and clean in the sink with a colander in place to catch food. Wash thoroughly since dirt is everywhere between the leaves of the leek, especially toward the root side. Once clean, chop the whole leak, white and green parts and put in a bowl.

   
   
   

2. Chard: Wash the chard very well in the sink. Chop off the very end of the stem and compost. Tear the leaves off the stem and then chop them and place in a bowl. Then chop the stems and place in the same bowl on top of the leaves. (We will cook the stems a bit longer, but no need to dirty once more bowl.)

3. Spinach: The spinach should be defrosting. No need to do anything for even if a bit frozen we will use that water in the cooking process.

4. Garlic: Mince the garlic. Celery: Chop the celery stalk and any leaves. Lemon: Juice half or one lemon (you want ~2-3T juice).

5. Herb Bowl: Add chopped dill and mint leaves, diced oregano leaves, and mix in ground cumin and coriander along with red pepper flakes. Once well combined, integrate finely chopped preserved lemons and some kosher salt and lemon pepper. At the very end add crumbled feta and mix well.

   
   
   

Pre Cook Veggies

1. Add the oil to a soup pot (you need a large pot since the chard and other ingredients take ups lots of space, at least until they wilt). Sauté the leeks until they have become a bit translucent. Add the garlic and cook until aromatic, Then, add the chard stems. Stir and integrate the veggies.

   
   
   

2. Change the heat to a medium simmer, Then add the frozen spinach and stir to help the water seep from the frozen spinach into the pot. Once that has occurred, add the lemon juice and chard leaves. Put a lid on the pot and let it braise/steam.

Casserole

1. Pour all the cooked veggies and any remaining liquid into the casserole dish. Spread around so there is an even layer of green goodness.

   
   
   

2. Then pour the Herb Bowl on to and spread it around so it is on everything.

3. Using a spoon, make six wells into the greens and add one large egg into each well. Sprinkle a bit of salt and pepper on each egg. Then put the casserole dish into the oven to cook for ~30-45 minutes, until the eggs are done to the consistency you prefer.

4. Pull from the oven when done and divide the dish up into four servings making sure all the greens are distributed.