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Recipe by: Asha Loupy
Saag-shuka pulls inspiration from two of my favorite dishes saag and shakshuka. Traditional saag can be any combination of leafy greens—spinach, mustard greens, kale, swiss chard, you name it. A favorite in northern and northeastern India, saag recipes vary region by region and household by household (you can find our recipe for traditional saag here). Shakshuka—traditionally made up of eggs poached in a thick, spiced tomato and pepper sauce—can be found in many cuisines, from North African and Israeli to Iranian and Persian cooking. Just like saag, there is no one recipe for shakshuka. Some are tomato heavy, others filled with red peppers, some with harissa and others topped with feta—the one thing every shakshuka has in common is that they are all truly delicious.
This playful dish starts with leeks instead of the classic onion, plus ginger, garlic and plenty of green chillies. Flavored with garam masala, Pragati Turmeric and Guntur Sannam Chillies, the base is rounded out with a generous amount of tomatoes and briny, zesty preserved lemons. Here, I'm using kale and mustard greens, but you can use whatever greens you have on hand. If you want a little extra spice, you could also throw in a spoonful of harissa! Though shakshuka is often served for breakfast, I would happily eat this saag-shuka morning, noon or night.