Shared by Gabriel Israel
Shared by Gabriel Israel
Green Shakshuka
Yield: 6 - 8 servingsTime: 45min
Green Shakshuka
Yield: 6 - 8 servingsTime: 45minThis recipe was shared by Gabriel Israel. Read more about his family in "The Green ‘Shakshuka’ an Israeli Chef Carried Around the World."
Ingredients
For the pickled onions:
- 1 red onion, thinly sliced
- 2 tablespoons sumac
- ¼ teaspoon kosher salt
For the sauce:
- 1 tablespoon extra virgin olive oil
- 1 Spanish onion, thinly sliced
- 1 clove garlic, roughly chopped
- 1 bunch asparagus, tough ends removed, heads reserved, cut into 1“ pieces
- 1 tablespoon za’atar
- ½ tablespoon coriander
- 1 cup fresh oregano leaves, picked
- 4 cups heavy cream
- 2 bags baby spinach (10 oz.)
- Salt
- Pepper
For finishing:
- 1 tablespoon olive oil
- 2 small zucchini, cut into ½” cubes
- 8 eggs
- 2 oz. goat cheese, crumbled
- 2 tablespoons fresh oregano, leaves picked
Preparation
Step 1
In a small nonreactive bowl, mix the red onion, sumac and salt and let sit for at least an hour.
Step 2
In a medium saucepan, heat the oil over medium-low heat. Add the onion, garlic, and asparagus stems and sauté until the onions are translucent and asparagus is bright green, but not yet fully cooked, about 5 minutes.
Step 3
Add the za’atar, coriander, oregano and ½ teaspoon of saltand sauté for 1 minute. Add the heavy cream and bring to a low simmer. Add spinach and mix to incorporate until spinach is just wilted. Let mixture sit for a few minutes until cool enough to handle.
Step 4
Carefully transfer the mixture to a blender and process until smooth. Taste and adjust for seasoning and then place in the fridge to cool. This can be done up to two days in advance.
Step 5
To finish, heat the oil in a large pan over medium-high heat. Add the zucchini and reserved asparagus heads. Sprinkle with salt and pepper. Add the sauce and bring to a simmer, cooking until zucchini and asparagus are bright green and the sauce thickens a bit, about 3-5 minutes. Gently crack each of the eggs on top of the mixture, sprinkling each yolk with salt. Cover the pan and cook for 3-4 minutes on medium heat until egg whites are cooked through and yellows are still runny.
Step 6
Top with the pickled sumac onions, goat cheese, and fresh oregano. Serve immediately with fresh pita.
