Green Shakshuka

This is a green and creamy take on the classic tomato-based shakshuka. If you have some greens that are too old to go into a salad, this is the recipe for them. They cook down in the flavorful broth and no one will know the difference.

Serves 4

• 3 T olive oil

• 1⁄2 large yellow onion, chopped

• 3 garlic cloves, chopped

• 1⁄2 t smoked paprika

• 1⁄2 t kosher salt

• 8 c packed greens, spinach or power greens or Swiss chard

• 1 cup peas, fresh or frozen

• 3 T chopped basil

• 1⁄2 c heavy cream or half-and-half

• 8 eggs

• Salt and pepper

• 3 oz feta cheese

• 1 avocado, sliced for serving

• 2 T chopped cilantro, for serving

• Lime wedges, for serving

Preheat oven to 350 degrees.

Heat olive oil over medium heat in an 8 or 9-inch cast iron skillet. Add onion, garlic, and smoked paprika. Sprinkle with salt and cook until softened, about 5 minutes. Raise the heat a bit and add the greens, cooking until wilted, 3-5 minutes. Add the peas and basil and stir, cooking another 2 minutes. Add cream and stir gently to combine.

Use the back of a spoon to make 8 nests in the sauce. Crack an egg first into a small bowl, then transfer into its nest. Season eggs with a little salt and pepper. Crumble cheese over the skillet, cover, and place in the oven. Bake until eggs are set, about 5-7 minutes.

Remove the lid, sprinkle with salt and pepper, avocado, and cilantro. Serve with lime wedges and warm tortillas if desired.