Green Shakshouka with Walnut Pesto

For the Walnut Pesto (if making homemade):

Combine 1/4 cup walnuts, 2 cups basil leaves, 2 garlic cloves, zest of 1 lemon, 1/4 cup grated Parmesan cheese, and 1/4 cup extra virgin olive oil in a food processor and blend until smooth.

For the Green Shakshouka:

1. Add 2 tbsp butter or olive oil to a pan on medium heat. Add the thinly sliced shallots, 1 tsp cumin, 1/2 tsp aleppo pepper, and some salt and pepper. Cook for 3-4 minutes until shallots have softened.
2. Add 4 cups of your chosen greens (chopping thicker greens and removing heavy stems if necessary). Cover the pan and cook for another 3-4 minutes until the greens have wilted, stirring occasionally.
3. Add 2 tbsp of pesto and mix it into the greens. Using a spatula, create 4 divots in the greens.
4. Crack one egg into each divot, cover the pan, and cook for 5-10 minutes until the whites are completely set. Keep a close eye on the eggs to prevent overcooking.
5. Once the eggs have cooked to your liking, drizzle on another tablespoon or two of pesto, sprinkle with feta, and top with a little extra aleppo pepper and fresh dill. A squeeze of lemon also tastes great.