For those days when a classic shakshuka won't cut it.
In a cast iron skillet, add oil or ghee and sauté until translucent:
1 cup shallot or sweet onions, julienned
4 cloves garlic
5 cups of cooking greens* (pictured above: beet greens, dandelion greens, kale & rainbow chard)
1 cup chicken stock
.5 cup olive oil
blood orange juice or pomegranate juice, optional
Cook until reduced, then create 2-3 craters in the shakshuka with a spoon. Crack eggs into the craters, and cook for 5 minutes or until the whites are cooked through.
Crumble feta or goat cheese, add pomegranate (or blood orange) juice and serve!