Green Shakshuka with Kale, Leeks, Artichokes, & Feta

Ingredients

• 2 Tablespoon unsalted butter
• 2 medium leeks (cleaned and white/light green parts quartered*)
• 1/2 cup yellow onion (diced)
• 1 Tablespoon serrano pepper (seeds removed, finely diced)
• 4 garlic cloves (finely chopped)
• Salt (to taste)
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/8 teaspoon red pepper flakes (or to taste)
• freshly ground black pepper (to taste)
• 3 cups kale (finely chopped)
• 14 ounce- can artichoke hearts (chopped)
• 1/3 cup cilantro (chopped)
• 4 eggs
• 1/3 cup crumbled feta cheese
• Optional Green Onion (sliced, for garnish)
• Optional Microgreens (for garnish)

Instructions

1. 1

   Preheat oven to 350°F. Heat an oven-safe skillet over medium heat. Add butter and let melt. When it bubbles a bit, add leeks, onion, and serrano pepper. Let cook for 4-5 minutes until tender.

2. 2

   Add garlic and spices; stir to coat. Add pinches of salt throughout the cooking process to layer in the flavor. Cook for 1-2 minutes, then add the kale and wilt for 30 seconds to a minute.

3. 3

   Stir in the artichoke hearts, and add the cilantro.

4. 4

   Using a spoon or measuring cup, create 4 small wells in the veggie mixture, to put the eggs into. Crack an egg directly into a well, or crack it into a small bowl and transfer one-by-one into each well. You can likely add up to 6 eggs, depending on your pan.

5. 5

   Cover the skillet with foil and bake for 8-12 minutes, until egg whites are set. Once cooked as desired, top with feta crumbles and garnish with additional cilantro, green onions, or microgreens. Serve with bread for best results.