♥The dish’s name, shakshuka, essentially means ‘all mixed up’
♥According to some food historians, shakshuka originated in Yemen, while others claim it came from the Ottoman Empire.
♥It is popular in North African countries,Middle East and Mediterraneans.

GREEN SHAKSHUKA

You will need:

5 cup chopped baby: kale,spinach and chard.
1 bunch chopped cilantro
1 bunch chopped dill
1 bunch chopped parsley
1 onion(sliced)
3 green onions(chopped)
5 cloves garlic minced
½ cup chicken broth
3 tbsp heavy cream or double cream
salt and pepper to taste
Aleppo pepper flakes or Red Pepper flakes
100 g cubed Feta cheese
6 large eggs
2 tbsp olive oil

For spinach pesto you will need:

1 cup chopped spinach
2 tbsp olive oil
3 tbsp chicken broth
salt and pepper to taste

Blend all ingredients until smooth paste and set aside.

In a cast iron skillet add 2-3 tbsp olive oil and heat it up.
Add onion and saute to light brown, add garlic and saute for just 1 minute.
Add chopped green vegetables and wilt. To help them cook, add ½ cup of chicken stock.

Add chopped green onion and cook for 1 minute.

Add fresh herbs and cook.
Add salt and pepper to taste.

Add 3-4 table spoons of pesto sauce and double cream, mix well.
Reserve some pesto sauce for finishing up the dish.

Make craters in your green sauce and crack the eggs.
Reduce the heat to medium-low.
Arrange feta in between the eggs.
Poach eggs until the whites are ready and the yolk still runny.

Finish your Shakshuca by drizzling some pesto sauce on top of the eggs and sprinkle with Aleppo pepper flakes.

Enjoy Shakshuka with rustic bread or pita bread.

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