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Green Shakshuka
I'm sure that you've heard of north Africa's famous Shakshuka by now–eggs poached in a rich, spicy, tomatoey sauce. It's one of my all-time favorite egg dishes. This green shakshuka is a different interpretation of that same idea. I first learned about this a few years ago when I was watching Yotam Ottolenghi's masterclass. My mind was absolutely blown when he presented this dish. Instead of tomatoes, we have an abundance of herbs that we cook our eggs in–dill, parsley, leeks, and more. The result is a fragrant poached egg dish that's sure to wow a crowd. It's pretty easy too! The most involved part of the dish is washing, drying, and chopping all the herbs. I recommend you do the chopping the herbs in a food processor, in batches, to avoid bruising them. You can even make this base days in advance–or even freeze it–and warm it up in your pan whenever needed. I say make a huge batch at once and save it!
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