By Dane Feldman
Photo by Dane Feldman.
I’ve made red shakshuka before, which is a tomato-based Mediterranean dish I first had in Israel, but this was my first attempt at green shakshuka. Green shakshuka is spinach-based making it very different from the red variation, yet this is equally delicious.
What you’ll need:
1/2 white onion, diced
6 large eggs
6 cups fresh baby spinach
Extra-virgin olive oil
2 dried kung pao peppers
1 tsp sweet paprika
1 tsp cinnamon
1 tbsp dried basil
1/8 cup raisins
1/4 cup almonds, crushed
1 tsp minced garlic
Cut the onion in half and then chop into small pieces. Pour a bit of olive oil into a skillet and cook the onions until soft and slightly browned.
Break up the peppers and add them to the skillet. Also add the raisins, almonds, and garlic. Stir with a large spoon and cook on low heat until softened. This step will only take a minute or so.
Next, add in the cinnamon, paprika, and a sprinkle of fennel seed. Stir again.
Now, mix in the spinach and cook down. After about 5 minutes, the spinach should be cooked down enough to add the eggs.
With the spoon, make a small opening in the spinach for each egg. Crack each egg into its designated spot and cook until the whites harden and the yolk is just slightly runny. You may need to cover the skillet in order to cook the eggs through efficiently.
Serve in bowls and garnish with feta.