Green Shakshuka

Green shakshuka and fried potatoes

Ingredients

• 2 1/1 tbsp olive oil

• 1 tsp green shatta (jalapeño based salsa) or green harissa

• 1 tbsp unsalted butter

• 1 large leek, halved lengthwise and the white parts sliced 3/4 inch thick (1 2/3 cups / 180g)

• 14 oz / 400g swiss chard, leaves pulled off the stems and chopped in roughly 3/4 inch bits; stems choped into roughly 3/4 inch bits

• 6 green onions, thinly sliced

• 1/2 green chile (jalapeño), finely chopped

• 1 garlic clove crushed

• 3/4 tsp ground cumin

• 3/4 tsp ground coriander

• 1 cup parsley leaves, coarsly chopped

• 1/2 c dill, coarsely chopped

• salt

• 7 tbsp / 100mL water

• 1 tbsp lemon juice

• 4 eggs

• black pepper

• Optional: za'atar

• greek (or not) yogurt

Steps

1. mix 1 1/2 tsp olive oil w/ salsa and set aside

2. put the remaining olive oil and all the butter into a large sauté pan and with a lid and place over medium heat. Once hot, add the leeks, then decrease the heat to medium-low

   and cook for 6 minutes, covered, stirring a few times, until teh leek has softened but not taken on any color

3. add the chard stems, green onions and cook another 6 minutes, covered

4. Add the chile, garlic, and ground spices and cook uncovered 1 minute

5. Add the chard leaves, parsley, dill, and 3/4 tsp salt. Stir to wilt slightly, then add the water and cook for 10 minutes until completely wilted

6. Add the lemon juice, the use a spoon to make four wells

7. Crack an egg into each well, sprinkle each w/ salt and pepper; cover the pan and cook about 4 minutes until whites are set but yolks are still runny

8. Dot teh shatta/oil mix over the eggs and serve at once, with a spoonful of yogurt on the side.

Optional: add za'atar, or feta.