GREEN SHAKSHUKA

2 tablespoons extra-virgin

olive oil

1-2 tablespoons harissa

paste

1 pound baby spinach

½ cup vegetable broth Salt

4 large eggs, straight from

the refrigerator

4 pieces small pita bread or

other flatbread rounds Optional: Feta or Parmesan

cheese, for serving

Heat the oil in a large, highsided skillet with a lid over medium heat. (The lid will be used for cooking the eggs.) When the oil is shimmering, add the harissa and cook, stirring constantly, until aromatic, about 1 minute. Working in batches, fill the skillet with spinach and stir, letting it wilt. Continue to add spinach until all of it has wilted. (This entire process should take about 5 minutes.) Stir in the broth and remove from the heat.

While tilting the skillet to the side to make a deeper pool of sauce, use an immersion blender to carefully blend the spinach mixture until mostly smooth. (Alternatively, transfer to a countertop blender and pulse until mostly smooth.) Season to taste with salt.

Return the skillet to medium heat and let the spinach sauce come to a bare simmer. Make four divots in the sauce using a large spoon, and crack an egg into each divot. Sprinkle each egg with a touch of salt. Place a clean kitchen towel under the skillet lid and cover the skillet, tucking the ends of the towel under the lid’s handle to keep them in place. Let the shakshuka simmer until the tops of the eggs begin to turn opaque, about 6½ minutes, then remove from the heat. Let sit off the heat, still covered, 1-2 minutes, until the egg whites have cooked. If desired, top with cheese, and serve with pita bread.

Serves 4.

Per serving: 223 calories (percentage of calories from fat, 49), 12 grams protein, 18 grams carbohydrates, 3 grams fiber, 12 grams total fat (3 grams saturated), 186 milligrams cholesterol, 956 milligrams sodium.