Name: Palak Paneer Shakshuka Recipe
Total time: 20 min
Yield: Serves 4 to 6
Cuisine: ISRAELI
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large yellow onion, cut in ½-inch dice; 2 sweet bell peppers, preferably red and orange, cut in ½-inch dice; Kosher salt and freshly ground black pepper; 3 cups palak paneer or saag paneer; 6 large eggs, room temperature; 2 fresno or other mild chiles, thinly sliced, for serving; Cilantro sprigs, for serving

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By Genevieve Ko

Nov. 2, 2019

Saag paneer can be substituted for palak paneer. It’s the northern Indian version of this dish and sometimes includes other greens. The cubes of paneer cheese add a creamy richness to this dish, but it’s just as good without if you don’t eat dairy. Simply start with plain palak or saag instead.

You’ll want to sop up the savory sauce with bread. Pita, naan, chapati, challah — it all works.

From the story: The tastiest shortcut to green shakshuka

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2 tablespoons extra-virgin olive oil

1 large yellow onion, cut in ½-inch dice

2 sweet bell peppers, preferably red and orange, cut in ½-inch dice

Kosher salt and freshly ground black pepper

3 cups palak paneer or saag paneer

6 large eggs, room temperature

2 fresno or other mild chiles, thinly sliced, for serving

Cilantro sprigs, for serving

Heat the oil in a large skillet over medium heat. Add the onion, bell pepper and a pinch each of salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Add the palak paneer and ½ cup water. Cook, stirring, until the mixture begins simmering. If the mixture is too thick, stir in another tablespoon or two of water; it should be saucy. Crack an egg into a small bowl, then slide it on top of the simmering mixture. Repeat with the remaining 5 eggs, spacing them apart.

Cover the skillet and cook until the whites are just set and the yolks are still runny, 7 to 10 minutes. The whites and yolks will continue to cook as they sit in the hot mixture. Remove from heat and top with the chiles and cilantro. Season the eggs with salt and pepper and serve immediately.

Genevieve Ko

Genevieve Ko is the former cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.