Green Shakshuka

3 tablespoons olive oil

1 yellow onion, diced

4 garlic cloves, finely chopped

1 teaspoon cumin seeds

½ teaspoon ground coriander

¼ teaspoon chili flakes

1 teaspoon salt

Freshly ground black pepper

3 cups shredded cabbage

1 medium zucchini, grated

2 cups packed spinach or finely sliced chard

1 teaspoon lemon juice

4 large eggs

Pinch of sumac powder or paprika

¼ cup cilantro

¼ cup chopped mint

¼ cup chopped scallions

Greek yogurt or labne, for serving

Heat olive oil in a large cast iron pan over medium heat. Add the onion and cook for 4–5 minutes, or until the onion starts to soften and turn translucent. Add the garlic, cumin, chili flakes, and salt and pepper and cook for an additional minute, until fragrant.

Add the shredded cabbage and cook for 4–5 minutes, stirring frequently. When the cabbage has softened, add the zucchini and cook for another few minute, until the zucchini is tender. Stir in the spinach or chard and cook until it just starts to wilt, then turn the heat to low.

Flatten the mixture with a spatula and create four small wells, then crack one egg into each well. Cover with a lid and cook on low until the eggs are just set, but still soft, about 7 to 9 minutes. Take off the heat and sprinkle with the sumac powder or paprika and fresh herbs. Serve with a dollop of greek yogurt or labne, if desired.