Green shakshuka with leeks, chard and spinach

Ingredients

0 of 13 out on the counter

• 1 tbsp olive oil
• 3 leeks, white and light green parts, sliced
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp paprika
• ¼ tsp black pepper
• 3 cups chopped Swiss chard, stems and leaves
• 10 cups packed baby spinach
• ⅛ tsp salt
• 2 tbsp lemon juice
• 4 large eggs
• ¼ cup chopped fresh parsley
• 4 slices whole-wheat bread, toasted

All set! Everything is out. Time to bake.

Method

1. 1Put a deep 12-inch skillet with a lid on medium-low heat and warm the oil. Add the leeks, put the lid on and let them sweat for 8 to 10 minutes, stirring twice, until soft and sweet with no browning.
2. 2Stir in the garlic powder, cumin, paprika and black pepper and cook for 1 minute, until you can smell the spices.
3. 3Add the chard and stir for 2 minutes. Add the spinach in three handfuls, letting each wilt before the next, then stir in the salt. The greens give off their own liquid, so add no water. When the pan looks like a thick, wet bed of greens, take it off the heat for a moment and stir in the lemon juice.
4. 4Return to medium-low heat. With the back of a spoon, press four hollows into the greens and break one egg into each.
5. 5Put the lid on and cook for 8 to 10 minutes, until the whites are opaque and the yolks are firm. Check an egg with a thermometer: 160 °F, the safe temperature for egg dishes.
6. 6Toast the bread while the eggs cook. Scatter the parsley over the pan and set one egg, a share of the greens and a slice of toast on each plate.
7. 7Cool leftover greens (without the eggs) in a shallow container within 2 hours, or within 1 hour above 90 °F, then refrigerate. Reheat to 165 °F and set fresh eggs in the greens when you reheat.