Preparation

Traditional shakshuka is perfect, but adding collard greens gives it a Southern backbone that makes it feel more substantial. This has become my Sunday evening ritual—easy enough that I don't mind cooking after a long weekend, special enough that it feels like self-care.

The Saucy Details

1. Heat olive oil in a small cast iron skillet or deep sauté pan over medium heat.
2. Add the diced onion and cook until softened, about 5 minutes. Add garlic and cook another minute.
3. Stir in cumin, smoked paprika, and cayenne. Let the spices bloom for 30 seconds.
4. Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10 minutes until the sauce thickens slightly.
5. Stir in the thinly sliced collard greens and cook for 3-4 minutes until they're tender but still have some bite.
6. Make two wells in the sauce and crack an egg into each one.
7. Cover the pan and cook for 5-7 minutes until the egg whites are set but the yolks are still runny.
8. Remove from heat, top with crumbled feta and torn cilantro.

Equipment Note: A clear lid is your friend here—you can watch the eggs cook without letting steam escape.

Serve this straight from the skillet with crusty bread for dunking. The combination of runny yolk, spicy tomato sauce, and hearty greens is pure magic.