New Mexico Chile Shakshuka

Method

1. Heat olive oil in a skillet on medium heat.
2. Add green onion, garlic, cumin, and red pepper flakes and sauté until translucent and aromatic, about 3-4 minutes.
3. Add the chile, spinach, cilantro, and salt. Cook the spinach until wilted, about 304 minutes more.
4. Using an immersion blender, blend about 1/2 the mixture. Stir to combine.
5. Create four wells in the mixture, using the black of a spoon, and add one egg to each well.
6. Cover and simmer on medium low until the eggs are just cooked through, but the yolks are still creamy.

To Serve:

1. Garnish with feta, chives, cilantro, and a drizzle of olive oil. Serve with warm pita wedges.