RECIPE COURTESY OF THE JOY BUS DINER, WWW.JOYBUS.ORG.

SERVES 4

In recognition of National Brunch Day on September 20, and inspired by the same spirit as Joy Bus Diner’s beloved original shakshuka, this green version brings a fresh perspective to the morning classic. Packed with spinach, asparagus, herbs, and chickpeas, it trades the rich tomato base for bright, earthy flavors and vibrant color. Topped with creamy feta, dill labneh, and Fresno chiles, the dish balances comfort and nutrition in every bite, making it a wholesome meal that’s as satisfying as it is flavorful.

Ingredients

Shakshuka Base

• 3 tablespoons extra-virgin olive oil

• 8 cloves garlic, minced

• 1 shallot, minced

• 1 bunch leeks, cleaned and thinly sliced

• 1 bunch asparagus, cut into ½-inch pieces

• 1 bunch spinach, coarsely chopped

• 2 cups cooked garbanzo beans (chickpeas)

• 2 cups chicken stock or vegetable stock

• 1 teaspoon turmeric

• 1 teaspoon pimentón (smoked paprika)

• 2 teaspoon ground cumin

• Salt and black pepper to taste

Eggs and Garnishes

• 8 eggs

• Sheep’s milk feta, crumbled

• Fresno chiles, thinly sliced

• Scallions, thinly sliced

• Fresh cilantro, chopped

• Fresh parsley, chopped

• Greek yogurt or labneh mixed with fresh dill

Directions

Heat the olive oil in a large oven-safe saute pan over medium heat. Add garlic, shallot, and leeks, and cook until the mixture is softened and translucent, about 5 minutes. Stir in asparagus, cumin, turmeric, pimentón, salt, and pepper. Cook for 2 to 3 minutes, stirring occasionally. Pour in the stock and bring to a gentle boil. Immediately reduce the heat to medium-low. Add spinach and garbanzo beans, stirring until the spinach wilts. Remove the pan from the heat.

Using the back of a spoon, create eight small wells in the vegetable mixture. Crack one egg into each well. Alternatively, divide the mixture among four mini cast-iron skillets and add two eggs to each skillet. Place the pan (or skillets) under the broiler and cook until the egg whites are set but the yolks are still runny, about 4 minutes. Remove from the oven and top with cilantro, parsley, Fresno chiles, scallions, crumbled feta, and a generous dollop of dill yogurt or labneh. Serve immediately with warm crusty bread, grilled sourdough, or pita for scooping up the greens and runny egg yolks.

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