Togetherness looks different this year, there’s no way around it. But cooking is still one of the most powerful ways for us to connect and be present, even if we’re far apart from the ones we love. So, we teamed up with our friends at The Local Optimist to bring you a healthy and hearty Green Shakshuka recipe that will nourish both your body and mind. With mixture of greens, herbs, and spices, it’s a perfect feel-good recipe to make and enjoy together.
- 3 tbsp olive oil
- 2 leeks, white and pale-green parts only, halved lengthwise, sliced crosswise ½” thick
- 3 cloves garlic, minced
- 1 tbsp fennel seed
- Kosher salt
- Freshly ground black pepper
- 6 oz. fresh or frozen peas
- 10 oz. baby spinach
- ½ cup parsley, roughly chopped
- ¼ cup mint, roughly chopped
- 3 large eggs
- 1 avocado, thinly sliced
- ⅓ cup microgreens
Heat oil in your Essential Pan over medium heat. Add leeks and a pinch of salt and cook, stirring often until soft, 4-6 minutes. Add garlic, fennel seeds, and black pepper, stirring constantly until fragrant, 1-2 minutes.
Add peas and handfuls of spinach, stirring until wilted, until all the spinach is in the pan. Mix in parsley, mint, season with salt and pepper, and cook for a few more minutes. Using a spoon create divots in the spinach mixture and crack an egg into each divot. Cover pan and cook until whites are set and yolks are runny, 7-10 minutes.
Remove pan from heat, top with avocado slices and microgreens. Divide on to serving plates and immediately with toasted bread or pita.