Green Shakshuka with Za’atar and Lemon Oil
I really enjoy the traditional red Shakshuka with flavors of red bell peppers, onions, cumin, … so delicious. I wanted to do a spin on the traditional dish, and scanning the internet, I saw lots of other people had the same idea. I wanted something low carb, super-healthy and lemony, because I LOVE anything lemon. I used the Middle Eastern spice Za’atar, which is a blend of dried herbs of oregano, sumac, toasted sesame seeds, thyme, and marjoram. It’s super-fragrant with an earthy-citrusy flavor. You can find it in the dried herb section at grocery stores and various online spice stores. Whenever I find one when we travel, I always grab one because my grocery stores do not always stock it.
On another note, I cannot say enough about Abingdon Olive Oil Company. We purchased a Greek Infused Lemon Oil and this was the first dish I tried it in. It was delicious! You could zest a fresh lemon over the final dish to add some extra “lemoniness,” if you love lemon flavors as much as I do.
In Shakshuka, eggs are cracked and nestled down into the finished, steamy dish so the whites of the eggs are cooked, but the yolk is still a bit runny. For those who would prefer a firmer yoke, just allow the eggs to set longer. Drizzle lemon oil over the entire pan before serving and leave the bottle for people who would like to add more. This is Ah-mazing.
A word about prepping for this dish…”mise en place.” Ever heard the French term for “putting into place”? Mise en place is gathering your ingredients, prepping (chopping, slicing, marinating, etc.), and having every ingredient in its place, ready to be utilized. Restaurants must be well-organized to function and must put this routine into place to succeed. As home cooks, we can do the same. Some recipes, such as a stir fry, must have vegetables and meats prepped and ready to go before putting any ingredient to the heat. If you can get into the habit of always having a mise en place workspace, you’ll find the cooking process will go smoothly.
Green Shakshuka with Za'atar and Lemon Oil
Ingredients
- 1/4 cup excellent quality extra-virgin olive oil, divided
- 2 green bell peppers, seeded and thinly sliced
- 1 white or yellow onion, thinly sliced
- 3 large garlic cloves, thinly sliced
- 10 Brussels sprouts, trimmed and quartered
- 3 cups kale, leaves only, chopped
- 1 bunch Swiss chard, leaves only, chopped
- 1/2 pound baby spinach leaves
- 2 leeks, white part only, sliced
- 1-2 tablespoons Za'atar seasoning, to taste
- 1/4 cup chicken or vegetable stock
- 2 teaspoons kosher salt, or to taste
- 2 teaspoons freshly cracked black pepper
- 4 eggs
- 1/4 cup Feta cheese, crumbled
- 2 tablespoons infused lemon extra-virgin olive oil
- Pita bread or other hearty artisan bread, for serving, optional
Instructions
- In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the bell peppers, onion, Brussels sprouts, and leeks. Give it a good stir to get the vegetables coated with oil. Lower the heat to medium-low and cook the vegetables for 15 to 20 minutes to soften and slightly caramelize, stirring occasionally.
- Add garlic, Za’atar seasoning, salt and pepper. Add more oil, a half a tablespoon at a time, if vegetables are dry. Turn down the heat if it looks like it’s burning. You want caramelization, not char. Cook, stirring often for 6 – 8 minutes.
- Add the spinach, kale, and chard. Stir gently and wilt the greens.
- Taste for seasoning and add more Za’atar, salt or pepper as needed.
- Using a spatula or a spoon, dig out 4 “wells” in the vegetables. Gently crack an egg into each well. Sprinkle feta over the entire dish. Partially cover with a lid and allow the egg white to cook, about 5 to 8 minutes, depending on your stovetop and pan.
- Drizzle with lemon oil and serve with a hearty artisan bread or pita bread. Even a garlicky naan bread would be yummy.
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