Green Shakshuka

Directions

Make the Salsa

Tip: Salsa can be made in advance, and kept in the fridge for up to a week.

1. Preheat oven to 425 degrees

2. Arrange the tomatillos and hot pepper on a parchment lined baking sheet.
3. Place garlic cloves with a teaspoon of olive oil on a small piece of metal foil and create a “pocket”. Place it also on the same baking sheet.
4. Roast for 15 minutes, and then move to the top oven rack and broil on high for 5 minutes
5. Remove from the oven and place all veggies into the bowl of a food processor (For a milder sauce, remove pepper seeds and discard)

6. Add cilantro and about 1 teaspoon salt, and pulse for about 30 seconds till a smooth salsa forms.

Make the Shakshuka

1. Preheat oven to 400 degrees

2. Heat the remaining 2 tablespoons olive oil in a medium cast iron skillet over medium heat. Add zucchini and lightly brown about 2-3 minutes per side.
3. Add the leaks and peppers, and saute while stirring occasionally till a the leaks turn slightly brown and the peppers have a light char to them - about 4-5 minutes.
4. Add salt, cumin and the spinach and allow to wilt - about 2-3 minutes more.
5. Pour the 1 cup of the premade green salsa into the pan, stir to combine, and bring to a boil. Reduce the heat to low and simmer for a 1-3 minutes to slightly reduce.
6. Create 4 “wells” in the spinach mixture. Crack one egg into each well.
7. Sprinkle the eggs with salt, fresh ground black pepper and the smoked paprika
8. Move pan to the pre-heated oven and bake till the whites are set and the yolks are jammy - about 5 minutes
9. Serve immediately with crusty bread for dipping.