3medium bunches of collard greenswashed and cut into ribbons (about 6 cups)
salt & pepperto taste
1cupof vegetable broth
chopped cilantrofor garnish
In a large oven-proof skillet (I used a 10 inch cast iron skillet), heat the olive oil over medium high heat and add the chopped onion and tomatillos. Saute for 2-3 minutes until onion is translucent. Add the ground cumin and garlic and saute until garlic is fragrant. Add the collard greens, salt and pepper, nutmeg and cayenne pepper. Gently stir until the greens start to wilt.
Add the vegetable broth and cook greens for 12-15 minutes, stirring every few minutes, until greens are tender and broth has evaporated*. Check the tenderness of your greens and add additional cooking time and broth if desired to reach your preferred level of tenderness. Collards can be a tough green. Also add more salt and pepper to taste at this point.
Make 6 wells in the greens. Carefully crack an egg into each well and season the eggs with a bit of salt and cracked black pepper. Either place a lid on the skillet and cook eggs on the stove top or carefully transfer the skillet to an oven preheated to 400 degrees F to cook eggs until cooked to your liking. 5 minutes will yield a runny eggs, in 10 minutes the eggs will be fully cooked and firm.
Once eggs are cooked, allow shakshuka to cool for 5-10 minutes and top with fresh chopped cilantro. Serve shakshuka with warm crusty bread if desired.
*see notes in blog post above recipe for instructions for using leftover cooked greens