Afew years back, I developed a recipe for shakshuka—a one-skillet meal of eggs gently poached in a robust tomato–red pepper sauce. As you scoop up savory mouthfuls with swaths of bread, the runny yolks and ruddy sauce merge in a delicious demonstration of how the North African dish got its name: It means “mixed up.” Recently, I explored green shakshuka, a veggie-filled twist on the traditional kind.
Green shakshuka trades the red sauce for hearty greens and herbs, giving the eggs a fresher, lighter bed in which to nest. It’s a terrific use for
