Shakshuka is an eminently riffable way to whip up an easy, nutritious dinner that utilizes whatever you happen to have on hand. While generally associated with a tomato base, you can also make a tomato-free green version.
Aromatics: Heat some oil in your skillet and add a sliced or chopped onion, along with plenty of salt and some red chili flakes. While the onion softens, finely chop a bunch of whatever greens you have. When the onion has started to brown, add thinly sliced garlic cloves, 1/2t of turmeric blend, 1t paprika, mix, then add your greens. Stir frequently to make sure everything cooks down. Add chopped spinach, sliced summer squash, cabbage, peppers or whatever is in season once the greens have wilted.
Sauce: An easy trick for making a fresh tomato sauce is to simply grate tomatoes using a box grater. Grasp the tomato by the stem end, and start grating. You will be left holding the stem and skin, and have a bowl of juicy flesh ready to use. If opting for a green shakshuka, grate zucchini instead of tomatoes. You'll need 2-3 large tomatoes or 2 medium zucchini. You can also use passata or regular chopped tomatoes to make the sauce. Add your sauce base to the skillet and allow to simmer for 10-15 minutes.
Eggs: When your sauce is thoroughly cooked, check for seasoning. Then clear a little well for each egg you want to add. Crack the eggs into their wells, lower the heat to medium-low, and cook until the whites have just set. Covering the pan during this phase will speed things up. If you want a nice runny yolk, keep an eye on the eggs, though.
To Finish: Some feta or chevre sprinkled on top while the eggs cook is never a bad idea. Add cooked beans, ground meat or sausage for a more substantial meal. Finely chopped cilantro and parsley make the perfect finishing touch, but any fresh herb works well.
Best enjoyed with a hunk of crusty bread!