Green shakshuka

Ingredients

• 2 tbsp (30 mL) olive oil
• 1 cup chopped leek (white part)
• 1 1/2 cups chopped broccoli
• 2 green onions, chopped
• 1 1/2 cups swiss chard, chopped
• 2 cups chicory, chopped (also known as curly endive)
• 2 cups spinach
• 1/4 cup chopped dill
• 1/4 cup chopped parsley
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp grated lemon zest
• 1 1/2 tbsp (45 mL) lemon juice (juice from half a lemon)
• 1/4 cup (60 mL) water
• 4 eggs, large
• 1/4 cup (30 grams) feta, crumbled
• 2 tbsp chopped Kalamata olives
• 1 green onion, chopped

Instructions

1. 1

   Saute leeks: Once all of your ingredients are prepared add the olive oil to your frying pan set over medium heat. Add the leeks and cook for 2 - 3 minutes or until softened and slightly caramelized.

2. 2

   Saute broccoli: Next, add the chopped broccoli and the green onion to the pan and cook, stirring regularly for an additional 2 minutes.

3. 3

   Saute greens: Continue to add the greens to the pan, one at a time. Add the next green once all greens in the pan have cooked down. Add your greens in this order: swiss chard, chicory, spinach, dill and parsley. Stir regularly and well after each addition.

4. 4

   Season the greens with salt and pepper and add the lemon zest and lemon juice.

5. 5

   Add eggs: Using the back of a spoon make 4 indentations in the greens (you do not want to see the bottom of the pan) and place one egg into each indentation. Pour the water along the entire edge (circumference) of the pan

6. 6

   Cook eggs: Cover your pan with a lid, a baking sheet or some aluminum foil and cook for 4 - 5 minutes, depending on how runny you want your yolk.

7. 7

   Garnish: Uncover, remove from heat and carefully add the garnish being mindful not to break the yolks.

8. 8

   Serve immediately and enjoy!