Chef Jessica's Green Shakshuka with Za'atar Pita Crisps

Green Shakshuka

Yields 3-4 servings 

Ingredients: 

• 300 gram package frozen Spinach, defrosted

• 2 cloves garlic, peeled

• 1 shallot, peeled and quartered

• ½ cup pitted green olives

• ¼ cup sun-dried tomatoes packed in oil

• ½ tsp sumac

• ¼ tsp red chili flakes

• ½ tsp freshly ground pepper

• ¼ cup olive oil

• 6 eggs

• ½ cup crumbled feta cheese

Method:

1. In a food processor, add the spinach (do not drain).

2. Add garlic, shallot, pitted green olives, sun-dried tomatoes, sumac, red chili flakes, & ground pepper.

3. Process until fairly smooth, scraping down the bowl occasionally.

4. Heat a large, non-stick frying pan over medium heat. Add olive oil. When the oil is hot and shimmering, add the spinach mixture to the pan.

5. Stirring occasionally, cook spinach for 5 minutes.

6. Make 6 wells in the spinach mixture. Crack an egg into each well. Cover pan and reduce heat to low. Cook for 4 minutes.

7. Remove lid and sprinkle feta over spinach and eggs. Cover again and cook for an additional 2 minutes. Whites of eggs should be set and yolks still runny. Cook longer if desired.

8. Scoop each egg out of pan with some of the spinach around it and plate. Drizzle with a little olive oil and a sprinkling of fresh pepper. Serve with pita crisps to scoop up the yolky egg and spinach.

Pita Crisps with Za'atar

Ingredients:

• 4 - 6” pitas (with pockets)

• 3 tbsp olive oil

• 2 tbsp za'atar

• sea salt

Method:

1. Preheat oven to 400 F.

2. Line a baking sheet with parchment paper.

3. Combine olive oil with za'atar.

4. Brush the pitas on one side only with the olive oil mixture.

5. Sprinkle each with sea salt.

6. Cut each pita into 8 triangles.

7. Arrange on baking tray in a single layer.

8. Bake for 5-6 minutes or until crisp.

9. Serve with Shakshuka.

10. Can be made ahead. Allow to cool completely and store in an airtight container.