Green Shakshuka

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the sliced leek and sauté for 3-4 minutes until softened.

3. 3

   Stir in the diced green bell pepper and cook for another 2 minutes.

4. 4

   Add the minced garlic, ground cumin, ground coriander, chili flakes, salt, and black pepper. Sauté for 1 minute until fragrant.

5. 5

   Add the chopped kale and cook for 2 minutes until it begins to wilt.

6. 6

   Stir in the baby spinach and cook for another 1-2 minutes until wilted.

7. 7

   Make four small wells in the vegetable mixture and crack an egg into each well.

8. 8

   Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny (cook longer for firmer yolks).

9. 9

   Remove from heat and sprinkle with chopped fresh cilantro.

10. 10

    Serve immediately, optionally with crusty bread.