Marissa's MediterraneanA vibrant, emerald-green twist on the classic breakfast skillet, featuring jammy eggs nestled in a bed of garlicky sautéed greens and creamy basil pesto.
Heat the olive oil in a large cast-iron skillet over medium heat. Add the sliced leeks and a pinch of salt, sautéing until soft and translucent.
Don't rush the leeks; letting them get slightly sweet is the secret base of this dish.
Stir in the minced garlic and cook for 1 minute until fragrant. Add the kale and spinach in handfuls, tossing until completely wilted and bright green.
Stir the basil pesto and lemon juice into the greens until well combined. Use the back of a spoon to create four small wells in the green mixture.
Carefully crack one egg into each well. Cover the skillet with a lid and cook until the egg whites are set but the yolks are still runny.
Check at the 3-minute mark if you like very runny yolks!
Remove from heat. Sprinkle with crumbled feta, toasted pine nuts, and a crack of fresh black pepper before serving straight from the pan.
This is my favorite way to get the kids to eat their greens before the school bus arrives! The key to a great shakshuka is not overcooking the eggs—you want those yolks liquid gold so they create a silky sauce with the pesto. If you don't have pine nuts, toasted walnuts or sunflower seeds work beautifully for that crunch. Inspired by the classic North African dish but given a bright, Italian-inspired makeover.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef