2 TBSP oil
1 bulb fennel
1 bunch Swiss chard
1 bunch kale
2 scallions (optional)
1 TBSP Spice by Rachel Sweet SWEET FENNEL MIX
Rinse the leeks and cut off the green tops. Slice the white part into thin circles until you reach the root. Discard the root and the tough green tops. Set the leek slices aside in a bowl. Rinse the fennel bulb and cut off the green tops and discard. Cut the bulb in half lengthwise and then slice the bulb into half moon shapes until you reach the bottom. Discard the root part and set the fennel slices aside with the leeks.
Rinse the kale and the chard and tear large pieces from the mid rib. Set the greens aside, separately from the leeks and fennel.
Heat the oil in a large frying pan or a pot on medium. Add the leeks and fennel and cook for 5 minutes, stirring occasionally. While the vegetables cook, crack the eggs into the bowl previously holding the raw leeks and fennel. Discard the shells.
After the leeks and fennel have cooked for 5 minutes, add the greens and stir occasionally. Cook for 10 minutes, stirring to make sure all the greens get cooked. Add a bit more oil if they seem to be sticking. In the meantime, preheat the oven to 375 degrees F.
After the veggies have cooked, pour them into a round pie pan. There should be plenty of oil in the cooked veggies, but you can also spray the pan, if desired, to prevent sticking. Then carefully pour the cracked eggs on top of the cooked veggies, being careful not to break the yolks. Use a spoon to rearrange them, if needed. Sprinkle the dish with the tablespoon of SWEET FENNEL MIX and then cover with foil. Bake in the preheated oven for 25 minutes, or until the eggs reach your desired doneness. While the dish cooks, thinly slice the scallions for topping, if desired. Allow the shakshuka to cool for 10 minutes before slicing and serving.