Shakshuka is spicy, rich, decadent, yet healthy at the same time. The heat level is why it's commonly known as "eggs in hell". It's a vegetarian North African/Middle Eastern/Israeli meal that's eaten overseas for breakfast, lunch, and dinner. And it's become a hip brunch meal in some of the hottest West Coast cities. It's vegetarian, gluten-free, low in carbohydrates, low in fat and high in protein. You can omit the feta and it becomes Paleo and dairy-free.
There are a lot of Shakshuka recipes out there, but I've been told that they all leave something out, that when you eat it in the Middle East they add a lot of fresh local herbs and spices, many of which would be foraged. With that in mind, I thought adding henbit to the dish was appropriate, as henbit originates in North Africa. Dead nettle and curly dock aren't from North Africa, but they have become local here in the US, so I felt they would fit the spirit of adding local greens.
Make sure you only use the top of the henbit plants, as the bottom stems are woody and don't really soften in the dish. I inadvertently left a couple in, and they were the only thing I didn't like.
