North African Egg Dish

Green Shakshuka

1 tablespoon olive oil
2 large leeks, halved lengthwise and thinly sliced
1 large celery stalk, sliced
4 garlic cloves, minced
1 bunch of Swiss chard, cut into 1/2-inch ribbons
1 cup spinach (tightly packed)
2 teaspoons dried oregano
1 teaspoon ground cumin
1/3 cup crumbled feta cheese
4 large eggs

Salt and pepper in addition to red pepper, to season

crostini or toasted bread

Preheat oven to 375°F.

Saute the leeks, celery, and garlic in olive oil in cast iron skillet or pot about 5 mins on stove over medium heat adding fresh or dried chili pepper.  Then toss in the spinach and Swiss chard adding the remainder herbs (light on the salt because of feta added).  After lightly wilted, pat mixture down evenly and carefully crack the eggs spacing evenly apart; pepper.

Cook in pre-heated oven on 375 for 8-10 minutes depending on egg yolk preference.  Serve immediately with toast or crostini (and a nice light craft beer like Cherry Kriek from Strange)IMG_1848 IMG_1851 IMG_1853 IMG_1860 IMG_1863IMG_1858

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About akvenable

Traveling and new exciting experiences are what life is all about!
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One Response to North African Egg Dish

  1. Garrett says:

    What makes an egg large? Seems so arbitrary a definition that the “egg people” must’ve come up with it.

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