Green Shakshuka with Harissa & Crispy Shallots Recipe

Heat the olive oil in a large skillet over medium heat. Add the sliced shallots and cook until crispy and golden brown, about 8-10 minutes. Remove the shallots from the skillet and set aside.

In the same skillet, add the minced garlic, cumin, smoked paprika, and harissa paste. Cook for 1-2 minutes until fragrant.

Add the baby spinach, cilantro, parsley, mint, and jalapeno pepper to the skillet. Cook until the greens have wilted, about 3-4 minutes.

Make four wells in the mixture and crack an egg into each well. Season with salt and pepper.

Cover the skillet and cook for 5-8 minutes, or until the eggs are cooked to your liking.

Remove from heat and sprinkle the crispy shallots on top.

Serve the green shakshuka with warm bread or pita.