Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

Shakshuka with Braised Mustard Greens

Shakshuka with Braised Mustard Greens

I find shakshuka simply bewitching. Even the first glance of bright eggs poached in a thick crimson tomato sauce is enthralling, but then fragrant waves of stewed spring onion and spices hit and it's game over. Grab the nearest tortilla, hunk of bread, spoon, just gimme. And it's a dish that defies mealtime--equally alluring throughout the day--although I like it best for brunch gatherings where you can plop it down, an ambrosial centerpiece, and let everyone just dig in. There are beautiful shakshuka recipes all over the place. This recipe is adapted from a version made by David Lebovitz. In lieu of chiles or spicy peppers, I made a version that uses mustard greens to bring a bit of heat to the shakshuka.  It's a great way to make use of the onslaught of fresh mustard greens from your garden or the farmers market. If you're craving even more heat, jalapenos would make a nice addition. 

I left off one of the finishing touches, and I beg you not to repeat my mistake. Cilantro. Finish the dish with fresh chopped cilantro and everything in the world will be okay for just a few perfect bites. Enjoy! -Mallory

Shakshuka with Braised Mustard Greens
Serves 3-4 
1 tablespoon olive oil
3 spring onions, chopped (use the entire onion including the greens)
4 cloves garlic, sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 pound fresh tomatoes, cored and diced, or 1 28-ounce can whole tomatoes (juices mostly drained if using canned)
3 cups mustard greens, chopped
3 ounces feta
cilantro for finishing (optional)
3-4 eggs

Heat olive oil on medium-high in a large skillet. Add onion and garlic, cook for 3-4 minutes until soft then stir in cumin, sweet paprika, salt, and pepper. Cook together for 2-3 minutes, stirring continuously. Add in the diced tomatoes and bring to a boil. Reduce to medium-low heat and let simmer for 15 minutes. Add in the chopped mustard greens then use the back of a large spoon to make burrows for the eggs. Crack the eggs into the tomato sauce and let cook until the whites solidify, but the yolks remain soft and runny, about 15 minutes. Top with crumbled feta and cilantro. Serve with corn tortillas and cooked white beans or with pita or hunks of crusty bread.

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