Green Collard Shakshuka
“In Arabic, Shakshuka means “mixture” and also refers to an egg dish popular in Israeli and North African cuisine. This version is made with a vegetarian version of Southern style collards. ”
Recipe Notes:
In a large pot over medium heat, heat the oil until it begins to shimmer. Add the onion and cook until it begins to soften, about 3-5 minutes. Add the spices and salt, stirring until fragrant, about a minute.
Add the stock and bring to a boil. Add the collard ribbons and reduce the heat to a simmer. Cover and cook until tender, about 30 minutes. When tender, add the miso and vinegar, and stir to dissolve. Taste for salt and add if necessary.
Place hot collards and enough liquids to reach about half an inch up the side of a shallow casserole or large cast iron pan. Make a well for each egg with the back of a spoon and crack an egg into each one. Bring to a simmer on medium heat. Add a little salt and pepper over the eggs. Cover with a lid and cook until the whites are just done, about 5 minutes.
Garnish with the green onions, herbs, goat cheese, red pepper flakes, and hot sauce. Serve right out of the pan onto individual plates and pair with warmed flatbread such as pita or whole wheat tortillas.
ingredients
For the vegetarian collards:
2 tbsp Olive oil
1 Large sweet yellow onion, sliced
1 ½ tsp Smoked paprika
1 tsp Garlic powder
1 tsp Ground black pepper
1/2 tsp Urfa chile / red pepper flakes
Good pinch salt
4 cups Vegetable stock
2 lbs Collard greens, stemmed, washed, and cut into 1/4” ribbons
2 tbsp Red miso paste
2 tbsp Apple cider vinegar
To make the shakshuka:
4-6 Jumbo fresh eggs
3 Green onions, sliced thin
Handful of fresh herbs such as parsley, cilantro, thyme
4 oz Crumbled goat cheese
1/2 tsp Red pepper flakes
Hot sauce