Green Shakshuka


3 tbsps. Premium Extra Virgin Olive Oil
2 large leeks, halved lengthwise and thinly sliced
1 large celery stalk, sliced
3 garlic cloves, minced
1/2 chile pepper, sliced
1 bunch of Swiss chard, cut into 1/2-inch ribbons
1 cup spinach (tightly packed)
1/2 tsp. dried oregano
1 tbsp. ground cumin
Salt and pepper, to taste
3-4 large eggs

Parsley, to garnish (optional)


  1. Preheat oven to 375°F.
  2. Over medium heat, warm the premium extra virgin olive oil in a 9-inch cast iron skillet.
  3. Add the leeks and celery. Cook until leeks soften, approx. 5 minutes.
  4. Add in the minced garlic and sliced chile pepper, and sauté for another 3-5 minutes.
  5. Toss in the Swiss chard, spinach, oregano, cumin, salt and pepper
  6. Once the Swiss chard and spinach have wilted, scrape down the sides, patting the mixture down tightly.
  7. Carefully crack the eggs over the top, one at a time and spaced slightly apart, adding salt and pepper
  8. Transfer the skillet to the oven and bake for 7-10 mins.  For those who like their eggs cooked more I suggest leaving the skillet in for approx. 15-20 mins.

    Garnish with parsley (optional)