Green Shakshuka
4 servings
15 minutes
A firm bunch of sorrel, followed by cilantro and dill in equal proportions. A triumph of greenery, reinforced by protein in the form of eggs and feta cheese. Recipe by Lara Katsova, brand chef of the restaurant "Dyuk-Dyuk"
1
Chop the sorrel coarsely and the other greens finely. Instead of sorrel, you can use spinach or a mix of half sorrel and half spinach; you can also use parsley, tarragon, beet greens, chard (which are also beet leaves), green onions - basically any greens to taste and availability. Slice the chili pepper (green is needed for harmony) into thin rounds. Mince the garlic.
- Sorrel: 100 g
- Cilantro: 30 g
- Dill: 30 g
- Green chili pepper: 1 piece
- Garlic: 1 clove
2
Heat vegetable oil in a large skillet. Add all the herbs and pepper and sauté, stirring, until the herbs reduce in size by about half, releasing excess moisture. Finally, add garlic.
- Vegetable oil: 1 tablespoon
- Sorrel: 100 g
- Cilantro: 30 g
- Dill: 30 g
- Green chili pepper: 1 piece
- Garlic: 1 clove
3
Carefully place the eggs in different spots without damaging the yolks. Reduce the heat and cover with a lid. Cook until the whites are slightly set (the yolks should remain runny!).
- Chicken egg: 4 pieces
4
Crumble the cheese (or feta, or any other soft cheese to taste) by hand and sprinkle it over the shakshuka.
- Brynza cheese: 100 g
5
Serve directly in the skillet with bread. First, dip the bread and enjoy the flavors; then you can switch to forks.
- Salt: to taste
