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Green herb shakshuka

Green Herb Shakshuka

There is something so vibrant and energizing about the color green that just looking at this herby shakshuka feels like a healthy activity. And yet, our test kitchen tasters told us this dish is also really comforting.

Made with dill, cilantro, parsley, and a handful of aromatics — and topped with a garlicky harissa, it’s super flavorful. It also has an unexpected creaminess that comes from a scattering of briny feta and some very jammy poached eggs. Make it for brunch, and you will definitely be called angel of the morning.

Serves: 4 to 6

Breakfast

Green Herb Shakshuka

Ingredients

For the garlic harissa and garnishes:

¼ cup Gelson’s 100% California extra virgin olive oil

5 medium leeks, white parts trimmed, halved, and thinly sliced into half moons

2 tsp kosher salt, divided, plus more to taste

2 ½ tsp cumin seeds

7 garlic cloves, crushed

2 bunches fresh dill, roughly chopped

2 bunches fresh cilantro, including stems, roughly chopped

1 bunch fresh parsley, including stems, roughly chopped

1 bunch green onion, thinly sliced

1 lb baby spinach

1 tsp Gelson’s ground turmeric

Freshly ground Gelson’s black pepper, to taste

Juice of ½ lime, plus more to taste

6 large eggs

For the garlic harissa and garnishes:

3 Tbsp Gelson’s 100% California extra virgin olive oil

3 garlic cloves, thinly sliced

1 Tbsp harissa paste

¼ cup Gelson’s crumbled feta cheese, for garnish

Cilantro leaves, for garnish

Lime wedges, for serving

Directions

To make the shakshuka: In a large skillet, heat the olive oil over medium heat. Add the leeks and ½ teaspoon of the kosher salt and cook until softened, about 10 minutes.
In a small skillet, toast the cumin seeds over high heat, stirring constantly until fragrant, 1 minute. Immediately transfer the seeds to a spice blender or mortar and pestle and grind them into a coarse powder.
Stir the garlic and toasted cumin into the leeks and cook until the garlic is fragrant, 2 to 3 minutes.
Add the chopped herbs and green onions. Stir frequently and reduce the heat slightly if needed to prevent burning. Cook until the herbs are softened, dark green, and quite fragrant, about 20 minutes.
Transfer the cooked vegetables and herbs to a blender, add 1 ½ cups water, and blend until smooth, 30 seconds. Return the puree to the skillet.
Increase the heat to medium high and add the spinach in 3 batches, cooking it down between additions, about 5 minutes. Add the remaining 1 ½ teaspoons salt, the turmeric, and season with black pepper.
Stir in the lime juice. At this point, the shakshuka base can be refrigerated overnight and reheated before cooking the eggs.
Make 6 small wells in the base, add one egg to each well, and season lightly with salt and black pepper. Cover the skillet and cook for 3 to 5 minutes until the whites are set and the yolks are jammy.
To make the garlic harissa: In a small skillet, heat the olive oil over medium-high heat. Add the garlic and cook, stirring frequently, until golden, 1 to 2 minutes. Transfer the oil and garlic to a small bowl, stir in the harissa, and season with salt.
To serve, garnish the shakshuka with the garlic harissa, crumbled feta cheese, and cilantro leaves. Serve with lime wedges. Enjoy!

Recipe adapted from: Yotam Ottolenghi