When we first restarted eating, our habits shuddered the thought of mega cups of greens through the day. Then I realized, I could cook them – and should! I took advantage at this one Saturday when my partner asked if brunching is now out the window. No way!
With a hearty combination of spinach, kale and arugula, Shakshuka is Hebrew for all mixed up. Although this dish quickly becomes a lot less Kosher with the added bacon fat, the nutrients from the 5 cupfuls of greens are better absorbed with a little fat. Besides, the eggs certainly go well with bacon and if I’m going to prep and eat all of those greens, I want my body getting the most out of what I’m eating.
1 Tablespoon Olive Oil
2 Tablespoons Butter, divided
2 teaspoons Bacon Fat, divided
1/2 Small Onion, finely diced
1 Clove Garlic, minced
2 Cups Chopped Kale, packed
2 Cups Baby Spinach, packed
1 Cup Arugula, packed
1/4 Cup Goat Cheese, crumbled
1 teaspoon Zata’ar
scant 1/4 teaspoon Chili Flakes
Salt + Pepper to taste
1Tablespoon each Dill + Parsley, finely chopped
In a 10″ cast iron pan, heat the olive oil and 1 tablespoon of butter to a medium heat.
Add the onion and stir to soften. Add the garlic.
Strip kale from it’s stem and chop. Firmly pack to measure 2 cups.
Add the remaining 1 tablespoon of butter, kale, spinach and arugula, then sprinkle over zata’ar and chili flakes. Cover to wilt, stirring occasionally for about 7-10 minutes.
Once greens are softened, make four wells with a spoon. Dot 1/4 teaspoon of remaining bacon fat in each hole and break eggs in. Cover and let eggs set but remain soft yolked – about 3-5 minutes.
Add salt, pepper and crumbled goat cheese. Cover for another minute, while you chop the dill and parsley. Serve immediately.