Buy too many green things at the farmers market? We have the solution: a Sweet Garleek Green Shakshuka. This one leans bright, herby, and deeply garleek’d — with minimal rules and lots of room for add-ins.

INGREDIENTS

3 Sweet Garleek stalks, whites and greens separated

1 cup green bell pepper, diced

1½ tablespoon Jalapeño, seeded and finely chopped

4 cups baby spinach, loosely packed

3 cups lacinato kale, destemmed and sliced, loosely packed

½ cup cilantro, destemmed and loosely packed

½ cup parsley, destemmed and loosely packed

1 cup salsa verde (store-bought)

6 large eggs

3 tablespoon Extra virgin olive oil

1 teaspoon cumin, ground

1 teaspoon coriander, ground

1 teaspoon kosher salt

¼ teaspoon black pepper, ground

INSTRUCTIONS

Preheat the oven to 325°F. 

Sauté sliced Sweet Garleek whites and half the greens with the bell pepper in olive oil until softened, about 4-5 minutes. 

Add spices and cook for an additional minute. Add kale and spinach, and cook until wilted. Stir in salsa verde and bring to a simmer.

Create wells in the mixture and crack eggs into each. Transfer to the oven for 8-10 minutes, until whites are set.

Garnish with the remaining chopped Sweet Garleek greens and fresh herbs.