Cajun Shakshuka

• 1 tablespoon olive oil
• 1 pound peeled cooked crawfish tail meat, rinsed
• 2 tablespoons unsalted butter
• 1/2 cup chopped yellow onion (from 1 small onion)
• 1/2 cup chopped green bell pepper (from 1 small bell pepper)
• 1/2 cup chopped celery (from 2 stalks)
• 1 small jalapeno chile, seeded and minced
• 4 cups stemmed and chopped fresh mustard greens (from 1 bunch)
• 3 garlic cloves, minced
• 1 (28-oz.) can crushed tomatoes
• 1 cup water
• 2 tablespoons red wine vinegar
• 2 teaspoons kosher salt
• 6 large eggs
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon thinly sliced scallions (from 1 scallion)
• Hot sauce (such as Tabasco) (optional)

1. Heat oil in a 12-inch skillet over medium-high. Add crawfish tail meat, and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer to a plate, and set aside.
2. Melt butter in skillet; add onion, bell pepper, celery, and jalapeno to skillet, and cook, stirring often, until translucent, about 6 minutes. Stir in mustard greens, and cook, stirring often, until tender, about 6 minutes. Add garlic, and cook, stirring constantly, 30 seconds.
3. Add tomatoes, water, vinegar, and salt to skillet; stir and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes. Stir in crawfish tail meat. Break eggs, 1 at a time, and slip into tomato sauce. Cover and simmer until eggs are cooked to desired doneness (3 minutes for runny yolks and 5 minutes for slightly runny yolks). Top with parsley and scallions. Serve immediately with, if desired, hot sauce.

olive oil, unsalted butter, yellow onion, green bell pepper, celery, chile, fresh mustard greens, garlic, tomatoes, water, red wine vinegar, kosher salt, eggs, parsley, scallions, sauce

Taken from www.myrecipes.com/recipe/cajun-shakshuka (may not work)