Fody's Skillet Salsa Verde Shakshuka with Roasted Herbed Potatoes

Pre-heat oven to 375F and prepare potatoes first.

In a large mixing bowl, toss diced potatoes, garlic olive oil, herbs + spices until potatoes are evenly coated.

In a large skillet over medium heat, cook potatoes until golden brown. This will take about 25-30 minutes and should be finished around the time the green  shakshuka is finished baking.

While potatoes cook, in a medium cast iron skillet, heat the garlic olive oil over medium heat.

Once the oil is shimmering, add the diced jalapeños + green bell peppers, cooking until soft.

Add the fresh mint, cumin, salt + pepper to the skillet, stirring to coat the peppers.

Next add the salsa verde, stirring again to combine.

Stir in fresh parsley + cilantro, continuing to simmer until the mixture has thickened slightly.

Crack the eggs on top of the salsa verde mixture, seasoning with additional salt + pepper if desired and transfer skillet to the oven.

Bake until the egg whites are set but yolks are still runny, about 8-10 minutes. Check on the potatoes during this time and remove from heat or reduce heat to low to ensure they do not blacken.

Remove your green shakshuka from the oven + top with feta cheese and fresh crushed red pepper flakes if desired.