One Pan Southern Style Shakshuka
stems removed, stems and leaves chopped
canned diced tomatoes
vegetable or chicken stock
or 1 tablespoon dried oregano
Heat oil in a large skillet over medium-high and add garlic and chopped okra. Cook until okra is golden brown, stirring frequently so it doesn’t burn.
Add chopped collard stems and saute until softened, about 3 minutes.
Add chopped collard leaves and dash of salt and cook until wilted.
Add stock, tomatoes and fresh or dried oregano and simmer for a few more mintutes.
Crack eggs into skillet, cover with a lid, season with a sprinkle of salt and pepper, and cook until the whites of the eggs have set. Remove from heat.
Scoop eggs and veggies into bowls, top with scallion, and serve with a thick slice of toast if desired.