Farm Style Shakshuka (serves 4)
- 1 bunch sliced collard greens (7-8 leaves)
- 1/2 carton mushrooms
- 3 cloves garlic
- 1 medium onion, thinly sliced
- 1 (28-ounce; 800g) can whole peeled tomatoes
- 1 cup freekeh (similar grain to quinoa, high in protein and fiber)
- 3 tablespoons of olive oil
- 1 tablespoon paprika
- 2 teaspoons cumin
- Salt and pepper
- Pinch of minced cilantro or parsley
- 4 farm fresh eggs
- Sharp cheddar cheese
Heat olive oil in a large sauté pan over high heat until shimmering. Add onion, sliced mushrooms, and chopped collard greens. Cook until vegetables brown and greens are tender, about 20 minutes. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika, cumin, tomatoes and stir. Reduce heat and simmer for 10 minutes, season to taste with salt and pepper and stir cilantro or parsley. Break eggs directly into the pan, one at a time, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.
In small sauté pan, add 1 cup freekeh to 2 1/2 cups water and a pinch of salt on high heat until boiling. Simmer for 15-20 minutes until the liquid is absorbed and the grains are soft.
Spoon a serving of freekeh into a bowl and cover with shakshuka. Top with graded sharp cheddar cheese. Add salt and pepper to taste. Serve with fresh bread.