Green Vegetable Shakshuka with Whipped Feta and Cilantro
This one-pan egg and vegetable dish showcases the range of produce available in the spring, from hearty greens to fresh peas. It calls for Shabazi spice, which is based on the classic Yemenite hot sauce and can be used on poultry, fish, and rice; this vibrant green blend is available at large grocery stores and online. Serve the shakshuka family style with crusty bread for dipping.
Ingredients
WHIPPED FETA
- 8 ounces sheep’s milk feta
- 1/2 cup sour cream
- 1/2 cup Greek yogurt
- 1/4 cup olive oil
SHAKSHUKA
- 2 tablespoons olive oil
- 1/2 cup sliced or dicedgreen pepper
- 1/2 cup sliced onions
- 2 garlic cloves minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coriander seeds
- 1 cup destemmed roughly chopped kale
- 1 cup spinach
- Kosher salt and freshly ground black pepper to taste
- 1 cup heavy cream
- 1/4 cup fresh peas thawed frozen peas may be substituted
- 4 large eggs
- Cilantro leaves for garnish
- Shabazi spice for dusting
Instructions
WHIPPED FETA
- Combine feta, sour cream, and yogurt in the bowl of a food processor. Blend for 30 seconds to combine.
- While the processor is running, drizzle in olive oil until mixture is smooth.
- Transfer mixture to a bowl and cover with cling wrap. Refrigerate until ready to use.
SHAKSHUKA
- Heat oven to 375°F.
- Heat olive oil in a cast-iron skillet over medium heat. Add onions and peppers, cook for about 5 minutes or onions are soft and translucent.
- Stir in garlic, cumin, and coriander seeds. Cook for an additional 1 to 2 minutes or until garlic is fragrant.
- Add kale and spinach, season with salt and pepper, and cook until vegetables soften but don’t wilt, about 1 to 2 minutes.
- Add cream and bring to a light simmer. Stir in peas.
- Using a wooden spoon or spatula, create four “nests” in vegetable-cream mixture. Gently crack eggs into nests.
- Bake uncovered for 10 minutes, until egg whites are set.
TO SERVE
- Spoon some whipped feta into center, garnish with cilantro leaves, and dust with Shabazi spice.
Chef Josh Berry and Maggie Knowles
Chef Josh Berry and Maggie Knowles are both native Mainers who agree that cheese makes even the worst days better. They fell in love at a beekeeping conference and joined culinary and creative forces through recipes, photography, and writing. They also work as restaurant consultants through the B Frame. Josh’s career has taken him throughout cheese capitals such as Switzerland, Italy, and Vermont; his favorite cheese is Cabot Clothbound. Maggie has written about food, theater, and parenting; her current favorite cheese is Big Sky Grana. When not eating, they are tending to their chickens, bees, small dogs, and big teenagers.
