Green Shakshuka

• 2 Tablespoons Olive Oil
• 1 Medium Sized Yellow Onion, Chopped
• 2 cloves Garlic, Minced
• 1 Jalapeno, With Seeds For Extra Spiciness (otherwise, Removed), Chopped
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons Smoked Paprika
• 1/2 Leek, Chopped
• 4 spears Asparagus Chopped
• 1 cup Mung Bean Sprouts
• 2 Green Onions, Chopped
• 1 cup Baby Beet Greens
• 1 cup Stinging Nettles (leave Only), Chopped
• 1 cup Baby Spinach
• 1/2 cups Wild Garlic, Chopped
• 2 sprigs Oregano, Chopped
• 4 Eggs

1. Heat olive oil in a large skillet or cast iron pan over medium heat. Sauteing chopped onion, garlic and jalapeno until soft, for about 3 minutes. Add ground cumin and smoked paprika and cook for 1 more minute, stirring frequently.
2. Add chopped leek, asparagus, mung bean sprouts, green onions, baby beet greens, stinging nettles, baby spinach, wild garlic and oregano. Saute until liquid evaporates, stirring occasionally, about 8 minutes.
3. Make wells in the green mass. Crack an egg in each well and cook until eggs are done. You can cover the skillet with a lid for a quicker result.
4. Garnish with chopped parsley and season with salt and freshly ground black pepper to taste. Serve with hot sauce of your choice (I used homemade Sriracha sauce) and fresh crusty bread (optional). Enjoy!

olive oil, onion, garlic, ground cumin, paprika, sprouts, green onions, nettles, spinach, garlic, oregano, eggs

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/green-shakshuka/ (may not work)