
Chef Jessica's Green Shakshuka with Za'atar Pita Crisps
Green Shakshuka
Yields 3-4 servings
Ingredients:
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300 gram package frozen Spinach, defrosted
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2 cloves garlic, peeled
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1 shallot, peeled and quartered
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½ cup pitted green olives
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¼ cup sun-dried tomatoes packed in oil
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½ tsp sumac
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¼ tsp red chili flakes
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½ tsp freshly ground pepper
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¼ cup olive oil
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6 eggs
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½ cup crumbled feta cheese
Method:
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In a food processor, add the spinach (do not drain).
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Add garlic, shallot, pitted green olives, sun-dried tomatoes, sumac, red chili flakes, & ground pepper.
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Process until fairly smooth, scraping down the bowl occasionally.
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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.
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Stirring occasionally, cook spinach for 5 minutes.
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Make 6 wells in the spinach mixture. Crack an egg into each well. Cover pan and reduce heat to low. Cook for 4 minutes.
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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.
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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:
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4 - 6” pitas (with pockets)
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3 tbsp olive oil
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2 tbsp za'atar
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sea salt
Method:
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Preheat oven to 400 F.
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Line a baking sheet with parchment paper.
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Combine olive oil with za'atar.
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Brush the pitas on one side only with the olive oil mixture.
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Sprinkle each with sea salt.
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Cut each pita into 8 triangles.
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Arrange on baking tray in a single layer.
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Bake for 5-6 minutes or until crisp.
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Serve with Shakshuka.
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Can be made ahead. Allow to cool completely and store in an airtight container.