Green shakshuka

Ingredients

For 2 people

• 1 tbsp olive oil
• 4 oz yellow onion, finely chopped
• 2 oz scallions, thinly sliced
• 1 oz jalapeño, seeded and minced
• 8 oz zucchini, diced
• 1 tbsp minced garlic
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground turmeric
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup low-sodium vegetable broth
• 3 oz baby spinach
• 1 oz fresh parsley, chopped
• 1 oz fresh cilantro, chopped
• 2 tbsp lemon juice
• 4 large eggs
• 2 oz feta cheese, crumbled

Method

1. Prep the skillet ingredientsChop the 4 oz yellow onion, 2 oz scallions, 1 oz jalapeño, 8 oz zucchini, 1 oz parsley, and 1 oz cilantro so they are ready to go. Crack the 4 large eggs into individual ramekins or small cups if you want cleaner poaching. Set a 10-inch skillet with a lid over medium heat and keep the 1 cup vegetable broth nearby.
2. Soften the vegetablesAdd 1 tbsp olive oil to the hot skillet, then cook the 4 oz onion, 2 oz scallions, 1 oz jalapeño, 8 oz zucchini, and 1/2 tsp kosher salt over medium heat for 6 to 8 minutes, stirring often. The onion should turn translucent and the zucchini should lose its raw edge with a few browned spots for body.
3. Bloom the spicesStir in 1 tbsp minced garlic, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp ground turmeric, and 1/4 tsp black pepper. Cook for 30 to 45 seconds until fragrant, keeping the garlic moving so it does not scorch. The pan should smell warm and aromatic, not sharp or bitter.
4. Build the green saucePour in the 1 cup low-sodium vegetable broth and add the 3 oz baby spinach. Cook for 2 to 3 minutes, stirring, until the spinach collapses and the mixture looks glossy and spoonable. Stir in the 1 oz chopped parsley, 1 oz chopped cilantro, and 2 tbsp lemon juice, then simmer uncovered for 1 minute if the sauce still looks loose.
5. Make wells for the eggsReduce the heat to low. Use the back of a spoon to make 4 shallow wells in the greens, spacing them evenly so the eggs have room to set. If the sauce is too thick to hold a well, loosen it with a small splash of broth from the pan edge; if it is too thin, simmer 1 minute longer before adding the eggs.
6. Poach under a lidSlide 1 egg into each well, then cover the skillet and cook for 5 to 7 minutes over low heat. The whites should turn opaque and set, and the yolks should reach 160 F for food safety, which means they will be jammy rather than runny. If the tops of the eggs are still translucent, cover for 1 minute more.
7. Finish with fetaUncover the skillet and scatter the 2 oz crumbled feta over the greens and eggs. Cook uncovered for 30 seconds just to warm the cheese, then take the pan off the heat and let it stand for 2 minutes so the sauce settles around the eggs instead of spilling across the plate.
8. Serve right awaySpoon the shakshuka into 2 shallow bowls or serve straight from the skillet, making sure each serving gets an egg, plenty of greens, and some of the thick sauce. Scrape the pan bottom so the browned zucchini and onion bits are included, since they give the dish its savory depth.