Green Shakshuka

Step 1

Cut the onion half lengthwise from root to tip, then place the flat side down and slice crosswise into half-moon pieces about 1/4 inch thick.

Step 2

Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 3

Zest the lemon using a microplane held at a 45-degree angle over a small bowl, rolling the zest down until you see white pith, then rotate and repeat; set the zest aside.

Step 4

Cut the lemon in half, then cut one half into two wedges; set them aside.

Step 5

Heat 3 tablespoons of olive oil in a 10-inch skillet over medium heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 6

Add the onion slices and cook, stirring once every 30 seconds, until they turn translucent and the edges begin to soften, about 4 minutes.

Step 7

Add the minced garlic and stir constantly for 30 seconds until the kitchen smells strongly fragrant.

Step 8

Add the spinach in two handfuls, stirring after each handful until the leaves wilt and darken, about 2 minutes total.

Step 9

Pour in the 0.75 cup vegetable broth and bring to a gentle simmer — you should see small bubbles breaking the surface every 1–2 seconds.

Step 10

Stir in the 0.5 cup chopped fresh herbs and cook for 30 seconds, stirring gently, until the herbs are evenly distributed.

Step 11

Squeeze the juice from one lemon wedge into the pan, stir gently, and taste; add salt and pepper until the sauce tastes bright and balanced.

Step 12

Use the back of a spoon to create a shallow well in the sauce; crack one egg into a small bowl, then gently pour it into the well.

Step 13

Repeat with the remaining 3 eggs, spacing them evenly around the pan so they do not touch.

Step 14

Reduce heat to medium-low and cover the skillet with a lid or foil; cook until the egg whites turn opaque and firm, about 5–7 minutes.

Step 15

Carefully remove the lid and check that the whites are completely set by tilting the pan — the yolks should still jiggle slightly when the pan moves.

Step 16

Sprinkle the lemon zest over the top of the shakshuka and drizzle with a pinch of salt and a grinding of pepper.

Step 17

Divide the shakshuka and eggs between two bowls or plates, and serve with the remaining lemon wedges on the side for squeezing.