Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, chopped (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon cumin (5 ml)
  • ½ teaspoon coriander (2.5 ml)
  • ½ teaspoon red pepper flakes, or to taste (2.5 ml)
  • 5 ounces (140g) fresh spinach, roughly chopped
  • 3 ounces (85g) kale, stems removed and roughly chopped
  • ½ cup chicken or vegetable broth (120 ml)
  • 2 tablespoons pesto, store-bought or homemade (30 ml)
  • 2 tablespoons heavy cream (30 ml) - Optional, for extra richness
  • Salt and freshly ground black pepper, to taste
  • 4 large eggs
  • 2 ounces feta cheese, crumbled (55g)
  • Fresh parsley or cilantro, chopped, for garnish
  • Crusty bread, for dipping

Instructions:

  1. Heat olive oil in the skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, coriander, and red pepper flakes. Cook for 1 minute more, until fragrant.
  2. Add spinach and kale to the skillet. Cook, stirring occasionally, until the greens are wilted, about 5-7 minutes.
  3. Pour in the chicken or vegetable broth. Bring to a simmer and cook for 2 minutes. Stir in pesto and heavy cream (if using). Season with salt and pepper to taste.
  4. Use a spoon to create four small wells in the green mixture. Gently crack an egg into each well.
  5. Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 5-7 minutes. Check the eggs every few minutes to avoid overcooking.
  6. Remove from heat. Sprinkle crumbled feta cheese over the shakshuka. Garnish with fresh parsley or cilantro. Serve immediately with crusty bread for dipping.