Green Shakshuka

How often have you thrown away the beautifully nutritious beet stems? 3 times? Well that was 3 times you missed out on beet stem shakshuka=,

Green Shakshuka

Yield: about 2 to 3 servings

Time: about 30 to 35 minutes

INGREDIENTS

• 1/4 cup olive oil

• 1 yellow onion

• 1 tbsp minced ginger

• 4 garlic cloves, minced

• 3 leek stems, halved, sliced, and rinsed

• 2 cups chopped kale

• 1 tsp za’atar

• 1/2 tsp cumin

• 1/4 tsp allspice

• 1/2 tsp salt, or to taste

• 1 cup water

• 1 tbsp rice vinegar or lemon juice

• 6 pasture-raised eggs

• sliced sourdough bread or pita, to serve

• sprinkle of flaky sea salt, to garnish

• sprinkle of sumac, to garnish

• freshly chopped parsley or mint, to garnish

DIRECTIONS

1. Begin by prepraring your veggies. Dice onion, mince aromatics like ginger and garlic, slice and rinse your leek stems, and chop your kale.

2. Heat 1/4 cup of olive oil in a skillet (with a lid) over medium heat. Heat oil in a pan (with a lid) over medium heat. Saute onion and ginger until translucent, about 5 mins.

3. Add garlic cloves and spices, and saute for 1 minute until fragrant. Add leeks, toss to coat, and cover to cook for 10 mins.

4. Add chopped kale, water, and rice vinegar/lemon juice. Toss to combine, cover, and cook for 3 to 4 minutes until kale is wilted and bright green.

5. Make 6 wells in the mixture of the pan and drop (1) egg in each well. Cover and cook over medium heat until egg whites are set but yolks are runny about 5 mins

6. Garnish w/ chopped herbs (tarragon, dill, and cilantro), farmer’s cheese, chili crisp, and freshly cracked pepper and salt

7. Dive in!