Escarole Shakshuka

Heat 1 tablespoon oil in a 12-inch ovenproof skillet over medium-high. Add escarole; cook, stirring often, until just wilted, about 2 minutes. Transfer escarole to a colander to drain; set aside. Wipe skillet clean.

Preheat oven to 375°F. Add remaining ¼ cup oil to skillet; heat over medium-high. Add onion, shallot, and garlic; cook, stirring often, until softened, about 5 minutes. Stir in harissa, ground coriander, and ground cumin; cook, stirring often, until fragrant, about 30 seconds. Stir in crushed tomatoes, red peppers, salt, tomato paste, and lemon zest and juice. Bring to a boil over medium-high. Reduce heat to medium-low; simmer, stirring often, until thickened, about 30 minutes.

Stir drained escarole into tomato mixture; remove from heat. Create 6 wells in tomato mixture; crack 1 egg into each well. Bake in preheated oven until eggs are just set, 12 to 14 minutes. Sprinkle with feta; serve with baguette.