Shakshuka with chard greens and zucchini

1. Heat half of the grape bone oil (or any other fragrant vegetable oil) in a frying pan over medium heat and saute garlic and green onions on it for about 4 minutes. Stir frequently to avoid burning.

2. Finely chop the kale and add it to the sauteed garlic and onion. Stirring, add water and cook until the cabbage leaves wilt.

3. Remove from the heat and place everything in the blender bowl. Add cumin and coriander to the same place.

4. Mix with a blender until smooth, add olive oil and lemon juice.

5. Chopped lettuce and parsley are also sent to the blender bowl. Grind everything until the puree is smooth. Add salt and, if necessary, adjust the consistency of the puree with water.

6. On the stove, heat a deep frying pan suitable for the oven with the second half of grape seed oil. Add the jalapeno and cook the pepper until soft.

7. Then add grated zucchini and chopped chard, cook also until soft.

8. Add the cabbage puree, stir and adjust the amount of salt to taste if necessary.

9. Using a spoon, make 8 recesses in the green puree and drive an egg into each. Cook until the protein is slightly thickened, not forgetting to add salt to the future shakshuka in the process.

10. Meanwhile, preheat the oven to 160 degrees. Send the dish from the stove to the preheated oven for 20 minutes.

11. Sprinkle the finished dish with feta, garnish with pepper, onion and parsley.

Serve shakshuka to the table hot.

All the most delicious!