Recipe: Green Shakshuka
This is one of those recipes I’m bringing back to my table! We used to make this frequently and then totally forgot about it until I stumbled upon my old recipe book. Shakshuka originated in North Africa and its original recipe has evolved and adapted to different cultures throughout the world. It can be eaten for breakfast or dinner. I personally prefer dinner, since the prep is a little much for my busy morning time. The original recipe features poached eggs in a hearty, spiced tomato sauce. This version is quite different and is composed of loads of Swiss chard, making it feel a little lighter, springier and healthier. This dish is amazing and I hope you give it a whirl!
3 bunches of Swiss chard, divided
1/2 cup cilantro leaves
1 tsp ground cumin
1/4 cup plus 2 Tbsp olive oil, divided
Salt to taste
1 yellow onion, diced
1-2 eggs per person
Feta to preference
Crusty bread for serving
- Preheat oven to 325 degrees.
- Separate leaves and stems from chard. Slice stems and tear leaves into bite sized pieces. Set all stems and leaves from 2 bunches aside.
- Bring a large pot of water to boil. Set a bowl of cold water with ice nearby. When water comes to a boil, blanch leaves from 1 bunch of chard for 10 seconds and then move to ice bath to cool down. Squeeze water out of chard.
- Transfer blanched chard to a blender. Add cilantro, cumin, 1/4 cup oil and 1 cup ice. Puree until smooth and season with salt.
- In a large, oven proof skillet, sauté chard stems and onions in remaining olive oil until soft. Ad a pinch of salt. Add reserved chard leaves in batches, stirring until wilted. Once all leaves have been added, stir in puree.
- Make wells for your eggs and drop eggs in. Bake for 20-25 minutes, until eggs are just barely set (you want the yolks to be a little runny). Sprinkle with feta.
- Top with fresh dill, dunk your bread right into the pan and enjoy!