Green Shakshuka

Ingredients

• Chicken Egg 4 pieces
• Sorrel 5 oz
• Cilantro 0 oz
• Dill 0 oz
• Feta cheese 5 oz
• Ground ancho chili pepper 1 piece
• Garlic 1 clove
• Vegetable Oil 1 tablespoon
• Salt to taste

Step-by-Step Guide

Step 1

Chop the sorrel coarsely, and the other herbs more finely. Instead of sorrel, you can use spinach, or a mix of sorrel and spinach. You can also use parsley, tarragon, beet greens, chard (which are also beet leaves), green onions—basically, any greens you like and have on hand. Slice the chili pepper (green is preferable for balance) into thin rounds. Mince the garlic finely.

Step 2

Heat vegetable oil in a large skillet. Add all the herbs and peppers and sauté, stirring, until the herbs have reduced in size by about half, releasing excess moisture. Finally, add the garlic.

Step 3

Carefully place the eggs in different spots, taking care not to break the yolks. Reduce the heat and cover with a lid. Cook until the whites are just set (the yolks should remain runny!).

Step 4

Crumble the cheese (such as feta or any soft cheese of your choice) with your hands and sprinkle it over the shakshuka.

Step 5

Serve directly in the skillet with bread. Start by dipping the bread into the dish and loading it up with as much deliciousness as possible; then you can switch to using forks.