Spicy Green Shakshuka


4Spicy Green ShakshukaServes 4

Prep Mins

1010 Mins 30 Mins 40 Mins

Total Mins



  • 3 Tbsp. extra-virgin olive oil, or more as needed
  • 1 green bell pepper, diced
  • 2 leeks, cleaned and sliced into rings
  • 2 garlic cloves, finely chopped
  • 2 KABOOM!™ Black Jalapenos, seeded and finely chopped
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • 1 tsp. kosher salt, plus more to taste
  • ½ tsp freshly cracked black pepper
  • 4 stalks Lacinato Kale, destemmed and torn into bite size pieces
  • 4 cups baby spinach
  • 1 cup salsa verde (store-bought)
  • 6 large eggs
  • KABOOM!™ Black Jalapenos, sliced for garnish
  • Cilantro leaves, for garnish
  • Crusty bread, for serving


  • Preheat the oven to 325°F. Heat a 12-inch ovenproof skillet over medium heat and add olive oil to coat the bottom. Once heated, add the leeks, bell pepper, garlic, and KABOOM!™ Black Jalapenos, and cook until softened, about 4 to 5 minutes.
  • Add in the cumin, coriander, salt, and pepper, stirring to combine. Cook until fragrant, about 1 minute.
  • Add in the kale and baby spinach and cook until just wilted. Then add in salsa verde and bring to a simmer. Make 6 small wells or pockets in the skillet mixture and nestle a cracked egg into each. Season each egg with a pinch of salt, then transfer the skillet to the oven to bake for 8-10 minutes, or until the whites are set and the yolks are cooked to desired temperature.
  • Remove the skillet from the oven and garnish with the KABOOM!™ Black Jalapeno slices and cilantro and serve with crusty bread.

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