Hello Everyone,
I wanted to share a recipe that I plan to make this holiday week for a healthy and delicious brunch.  It could also be a light dinner.  Shakshuka is a Mediterranean/North African dish traditionally made with tomatoes, but I like the idea of using greens instead. 

Green Shakshuka 
Serves 4
Ingredients 
1/4 cup extra virgin olive oil 
8 oz. brussels sprouts, trimmed and thinly sliced 
Kosher salt 
1/2 large red onion, finely chopped 
3 garlic cloves, minced 
1 large bunch of kale or chard, thick stems removed, chopped 
2 cups baby spinach 
1 tsp. Aleppo pepper or 1/2 tsp. crushed red pepper 
1 tsp. ground coriander 
3/4 tsp. cumin 
juice of 1/2 lemon
4 large eggs
1 green onion, trimmed and chopped 
fresh parsley, chopped for garnish 
feta cheese, crumbled for garnish 

Instructions 
1.  In a large pan or skillet with a lid, heat the olive oil over medium high heat until shimmering, then add the sliced brussels sprouts and a dash of salt.  Cook for 5-6 minutes, tossing occasionally. 
2.  Reduce heat to medium.  Add the onions and garlic, tossing occasionally for 3-4 minutes, make sure that garlic does not burn. 
3.  Add the kale and toss for 5 minutes (less for chard).  Add spinach and toss to combine with a pinch of salt. 
4.  Add the spices and toss to combine.  Add 1/2 cup water.  Turn heat to medium-low.  Cover and cook for 8-10 minutes until kale is completely wilted.  Stir in lemon juice. 
5.  Using a spoon, make 4 wells in the greens.  Crack an egg into each well and season with a little salt.  Cover the pan and cook for 4 minutes, depending upon how firm you like your eggs. 
6.  Remove from heat.  Add a drizzle of olive oil.  Garnish with green onion, parsley, and feta.  Serve with crusty bread or flatbread.  Enjoy! 

Courtesy of The Mediterranean Dish