Your more typical shakshuka is similar to a stew with a base of tomatoes and peppers -- this vibrant variation utilizes all the wonderful greens we have growing and available this time of season. Makes a hearty and unique brunch dish. This used several ingredients from our last CSA box including pak choy and tatsoi as well as English peas. Both Dave and I were impressed by how good this dish was once everything came together. The flavors were good and really complemented each other. The brown butter herb yogurt was 100% worth making and really tied the dish together.
Recipe inspired by Delicious Magazine.
-2 tablespoons olive oil
-2 medium onions, sliced
-4 garlic cloves, minced
-1 tablespoon cumin
-2-3 teaspoons grated ginger
-2 medium zucchini, diced
-1 medium crown broccoli, chopped into florets
-1 bunch tatsoi, chopped
-1 bunch pak choy, chopped
-1 cup peas
-Parsley and lemon balm leaves
-Guajillo chili flakes
-2 tablespoons lime juice
-Crispy fried onions
For the yogurt sauce
-3 tablespoons butter
-3 tablespoons each minced parsley and lemon balm
-2 1/2 cups greek yogurt at room temperature
Begin by setting out the yogurt, to allow it to come to room temperature. In a small saucepan, melt the butter over medium heat until it starts to brown and gives off a nutty aroma, then remove from heat. Before you're ready to serve, combine melted butter, room temperature yogurt, and minced parsley and lemon balm.
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add onions, lower heat to medium and saute for 7-10 minutes. Place garlic, cumin and ginger in the pan, and cook for 1-2 minutes. Add the zucchini and broccoli to the saute pan and cook for about 5 minutes, stirring frequently. Pour in a splash of water if the vegetables appear to be sticking to the pan.
Add the tatsoi and paksoi to the dish with a dash of salt, stir to incorporate, then cover and cook for 3-4 minutes. Create six "wells" in the vegetables, break and add the eggs to the wells. Re-cover the pan and let cook on medium-low for 10 minutes. Uncover, then add peas and allow to cook just a few minutes more.
Sprinkle with fresh parsley and lemon balm leaves, and serve with the herbed brown butter yogurt and your choice of crusty bread.
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