Name: Green Shakshouka
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 2 tbsp olive oil; 2 leeks, rinsed, trimmed, halved vertically and sliced thin; 1 tsp ground cumin; 1 tbsp za'atar, plus more for garnish; 2 tsp lemon juice; ⅓ cup vegetable stock; 2 cups frozen kale, thawed and drained; 4 large eggs; ½ cup feta; 1 avocado, sliced, for serving; 2 tbsp chopped cilantro, for serving; 1 tbsp hot sauce, for serving; 1 lime, cut into wedges, for serving

1

Spray a Suvie pan with cooking spray. Combine the olive oil, sliced leeks, cumin, and za'atar in a medium skillet pan set over medium heat. Sauce for 6 minutes, stirring occasionally until leeks are soft. Transfer to prepared Suvie pan.

2

Add lemon juice, vegetable stock, and kale to the Suvie pan. Season with salt and pepper to taste. Smooth mixture into an even layer, then use the back of a large soup spoon to make small divots in the top of the vegetables. Insert pan into the bottom zone of Suvie, input settings, and cook now or schedule. Note: you'll need to add the eggs to the Suvie pan 10 minutes before the cook is finished so set a timer!

3

Set Bottom Zone: Slow Cook High for 1 hour

4

Ten minutes before the cook ends, remove pan from Suvie. Crack eggs over the leeks and kale into the divots. Return pan to Suvie and continue to cook.

5

After the cook, remove pan from Suvie. If eggs need additional time, return to Suvie and broil for a minute or two, watching closely.

6

Sprinkle eggs with feta and cilantro, and top with avocado. Serve immediately with hot sauce and lime wedges.

Green Shakshouka

Ingredients

13 Ingredients

Instructions

Keep Cooking