In Israel, the best time to make this shakshuka is in the winter when spinach, chard, and other leafy greens are at their sweetest. Thick, slightly tart stews made from slow-cooked greens are one of the hallmarks of both Tunisian and Libyan (Tripolitan) cuisine (see the recipe for Tripolitan T’Becha B’Salik in Shuk). So if red shakshukas were made with leftover tomato stews, it’s entirely possible that leftover stews of simmered greens were repurposed as green shakshukas. In Israel, green shakshukas are almost as popular as red ones, and they come in many versions. This one, relatively slowly cooked and seasoned with cumin and caraway, has some of the stewy texture typical of North African dishes, with the feta adding a Balkan note in the true Israeli spirit of culinary mash-up.