Green Shakshuka Recipe with Kale and Zucchini

Add the sliced zucchini in a single layer and let it sit undisturbed for 2 minutes to achieve a good sear. Once done, saute the zucchini for 2 more minutes, stirring often until it is softened and the liquid (if any) is evaporated.

Turn the heat down to medium, add the scallions and ¼ teaspoon kosher salt, and sauté for 2 minutes, until softened and fragrant.

Stir in the garlic and cook, stirring constantly, for 30 seconds.

Toss in the kale leaves and baby spinach, and cook for about 3 minutes, until they have lost most of their volume and are wilted, stirring frequently. Season it with ¼ teaspoon kosher salt.

Stir in the lemon juice and mix to combine.

Using a wooden spoon, make 4 wells in the green mixture and crack an egg into each well. Season each egg with a pinch of salt.

Turn the heat down to medium-low, cover the skillet with a lid, and cook until the eggs are cooked to your liking. It takes about 3 minutes for runny yolks and 5 minutes for firm yolks.

Turn off the heat, scatter the crumbled feta on top (if using), and season with more freshly cracked black pepper and Aleppo pepper (if using).

Serve right away.