Shakshuka is an incredibly popular dish that originated in North Africa and the Middle East. It's a combination of eggs poached in a flavorful tomato sauce, which can be spiced up with garlic, peppers, onions, and other ingredients. For those looking to add extra nutrition to their shakshuka without overwhelming it with too much flavor, collards are an excellent choice. This leafy green vegetable is packed with vitamins and minerals, as well as dietary fiber.

Quick Shakshuka with Collards

SERVES: 4

Ingredients

2 lb tomato sauce (Raos' is my favorite brand)
1 1/3 Tbs olive oil
8-10 cups collards, spines removed and chopped small
2/3 cups basil, fresh, chopped (optional)
salt, to taste
black pepper, to taste
8 large eggs

Directions

Prep

Remove spins from collards and chop leaves.

Make

Heat olive oil in a 12-inch non-stick skillet with sides over medium heat. Add collards and sauté until softened and bright green - about 2 minutes. Reduce heat to low.
Add tomato sauce and stir.
Make 6 wells, one at a time, and drop eggs into wells in a circle. Make sure heat is low then cover and cook until eggs are cooked through.
If you prefer, you can scramble eggs into shakshuka too. Just make sure eggs are completely cooked before serving.
Season with salt and pepper and top with fresh basil if desired.

Note

If you’re short on time or don’t have fresh basil on hand you can substitute 1/4c dried basil for the fresh basil.