Ingredients

The following ingredients have 2 Servings
  • ½ cup parsley (packed)
  • ¼ cup neutral flavored oil
  • ¼ cup fresh dill (packed)
  • 1 ½ lemons (juiced)
  • 1 large garlic clove (minced)
  • 1 pinch sea salt
  • 1 tablespoon olive oil
  • ½ medium onion (thinly sliced)
  • ½ cup diced ham or farmer's sausage
  • 2 cloved garlic (minced)
  • 1 teaspoon Aleppo pepper
  • ¼ teaspoon EACH: ground cumin and sea salt
  • 5 cups finely minced kale (from about 10 stalks)
  • 4 large eggs (see notes)
  • Olive oil, dill, Aleppo pepper, and black pepper (to garnish)

Instruction

  • Preheat your oven to 350 degrees.
  • Place all the ingredients for the Lemon Dill Pesto into your blender and process on low until everything is finely minced, but not completely smooth.
  • Heat the tablespoon of olive oil in a cast-iron pan or ovenproof frying pan over medium-high heat. Add the onion and cook for 2-3 minutes, until translucent. Lower the heat to medium and continue to cook until the onion is very soft and starting to brown, about 8 minutes. Add the ham or sausage to the pan and cook through, about 5 minutes. Add the garlic, Aleppo pepper, cumin, and sea salt and cook for 1 minute, until the spices are fragrant. Add the kale to the pan and let it wilt. Add the kale in batches if needed, letting some wilt before adding more.
  • Take the pan off the heat and make 4 wells in the kale. Crack the eggs into the wells and place the pan in your oven for 5-7 minutes, or until the white are just set. Note: you can cook the eggs on the stovetop by keeping the pan on medium heat and covering it for 3-4 minutes. The only difference is the eggs will turn cloudy this way. They will taste the same.
  • Serve the green shakshuka topped with the lemon dill pesto, and any or all of the optional toppings.