It seems that shakshuka, the Middle Eastern combination of spicy eggs and tomatoes, common in many countries and with a variety of names from Greece to Turkey to Lebanan to Israel, is entering the American lexicon despite its tongue-twisting name. Who could resist such a dish, a medley of tomatoes and sometimes red peppers, with spices such as cumin and red pepper flakes, and with cheeses such as feta, with beautiful fresh farm eggs whose yolks are so yellow that you hate to puncture them. I have seen vegan versions that used broiled tofu instead of eggs, and versions that make an underlayer of crushed almonds to give it a crunch.

Shakshuka is also commonly made in a green version using whatever leafy greens the cook has on hand. While not readily available in the Northeast, I recently visited friends in Florida who grow a heat-hearty crop of what is called New Zealand spinach. That is what we used for this version of green shakshuka.

Showered with feta and abundant herbs after the eggs have set on the bed of aromatic greens makes for a perfect brunch. Add some fresh orange juice to get the most out of the iron in the greens. A few wedges of pita bread and a strong cup of coffee complete this perfect meal.

Recipe:

2 T olive oil

1 small onion, finely chopped

1 leek, thinly sliced

2 cloves garlic, thinly sliced

1 lb leafy greens (spinach, kale, chard, collards, New Zealand spinach)

1/2 t salt

1 t ground cumin

1 t red pepper flakes

To make the paste:

1 cup parsley

1 cup cilantro

1 jalapeño, or other not too hot pepper

1/2 cup of leafy greens

1/4 cup olive oil

1/3 cup water

1/2 t salt

To garnish:

an array of fresh herbs: (1/2 cup dill, 1/2 cup parsley, 1/2 cup cilantro), minced

Aleppo (or other red) pepper

1. Heat a large ovenproof skillet, and when hot add the oil and then the onion, leeks, garlic and when soft, the salt.
2. Add all the ingredients for the paste into a blender and blend until smooth. This dish relies on a combination of chunky and smooth parts of the greens.
3. Add  your leafy greens to the translucent onions and leeks in the skillet. Depending on which ones you use, you may wish to chop, chiffonade, or break the leaves into smaller pieces. (If you use New Zealand spinach, as we did, let the greens really break down in the skillet. This will help eliminate what some people call “the slime factor” in this vegetable.)
4. When the greens are wilted and soft, add the green paste from the blender and mix all together until well combined.
5. Make a well in the greens, one for each egg you will use.
6. Crack an egg into each well.
7. Cover and let cook until the whites are set (or alternatively, place in a 350 degree oven for 10-12 minutes, uncovered).
8. Garnish with fresh herbs, red pepper, and add a little more salt if desired.
9. Serve with pita wedges.