Winter Greens Shakshuka

Winter Greens Shakshuka

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  • 210 cal
  • 12g fat (4g sat)
  • 220mg chol
  • 550mg sodium
  • 16g carb
  • 3g fiber
  • 4g sugars
  • 13g protein


  • 1 tablespoon olive oil
  • 2 leeks – sliced lengthwise, rinsed and thinly sliced
  • 3 cloves garlic, minced
  • 1 bunch lacinato kale, stems removed and leaves sliced
  • 1 bunch Swiss chard, stems removed and leaves sliced
  • 1 cup tightly packed baby spinach
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon chopped fresh thyme
  • Pinch of red pepper flakes
  • Salt and pepper, to taste
  • Splash of red wine vinegar
  • 4 eggs
  • 1/4 to 1/2 cup grated Fontina cheese


Preheat oven to 375° F.

Heat oil in a large cast-iron skillet over medium heat. Add leeks and cook until soft, about 5 minutes. Add garlic and cook an additional 2 minutes. Stir in kale, chard, spinach, oregano, thyme and red pepper flakes. Cook until wilted, about 5 minutes. Season with salt, pepper and a splash of vinegar.

Make four small wells in greens mixture and carefully crack an egg into each well; sprinkle cheese over the top. Bake until desired doneness of eggs is reached, 7 to 10 minutes. Sprinkle with additional salt and pepper, to taste. Serve immediately.