This dish was inspired by Greek Horta Vrasta, which is boiled mixed leafy greens topped with fresh lemon juice, olive oil, salt, and pepper. I expanded on this dish to create a full meal incorporating eggs and greek yogurt that is truly delicious.
What you will need
2 Tbsp Olive Oil
1 bunch Kale
5 oz Spinach
1 bunch Parsley
5.3 oz Plain Greek Yogurt
4 oz Feta
Harissa Paste, optional(Nutritional facts 218 calories, 12.37 g fat, 13.37 g carbohydrates, 15.42 g protein, 241 mg cholesterol, 742 mg sodium)
How to cook
Gather and portion ingredients. Thoroughly wash leafy greens. Remove kale stems and tear into bite sized pieces.
Add olive oil to a skillet set over medium-high heat and toss in the leafy greens. Season with a generous pinch of salt and pepper.
Pick the leaves of half the bunch of parsley from the stem and add to the skillet with the greens. Saute for a few minutes until greens are wilted but still a bit crisp.
Turn down the heat to low and add the juice of one lemon and the greek yogurt. Stir to incorporate.
Make 5 wells in the greens mixture and crack an egg into each one. Cover the skillet with a lid and cook the eggs until the whites are fully cooked.
Top the green shakshuka with a sprinkle of feta cheese and a few dollops of harissa if you have it.