SERVINGS: 2 PREPPING TIME: 15 min COOKING TIME: 15 min
1 cups fiddleheads
1 cup green beans
1 cup spinach or arugula
1/2 lemon juiced
2 cloves of garlic, minced
1/2 jalapeno, sliced
1 tbsp butter
2 tbsp feta crumble
Hot sauce for serving
Wash the fiddle heads in cold water and rub away any papery brown bits. Trim the ends.
Over high heat bring a pot of water to boil. Add the green beans to boiling water and boil for 2 minutes. Transfer to ice cold water. Add fiddleheads* to the boiling pot, cover and cook for about 10 minutes. Drain using colander.
Over medium high, heat a skillet. Add butter, melt, and brown slightly. Add garlic, sauté for 1-2 min. Add fiddleheads, green beans, and lemon juice. S&P to taste. Sauté, stirring often, for about 3-4 min. Fold in the leafy greens.
Using a spatula, make 4 hallows for the eggs. Break the eggs into the hallows. Cover the skillet, reduce the heat to medium and cook until eggs are ready, 2-3 min. Remove from heat and sprinkle feta crumble on top.
Plate the shakshuka. garnish with sliced jalapeños and drizzle with some hot sauce. Enjoy!
*Fiddleheads on their own are so unique, with a flavor that lands somewhere between asparagus and green beans. They typically start appearing in grocery stores late April and run through until end of June. When buying fiddleheads, look for fresh, bright green, tightly coiled plants. Because the plants are wild, it’s important to make sure they’re thoroughly cooked before serving. Boiling the fiddle heads prior to cooking is the best way to avoid any possibility of food - borne illness.