GREEN SHAKSHUKA
Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them.
Categories Bon Appétit Chard Egg Brunch Dinner Hot Pepper Cilantro Cumin Caraway Quick and Healthy
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; finely grind in spice mill or with mortar and pestle.
- Remove ribs and stems from 1 bunch chard; discard. Blanch leaves in a large pot of boiling salted water 10 seconds. Immediately transfer to a bowl of ice water; let cool. Drain and squeeze out excess water. Coarsely chop; transfer to a blender. Add chiles, cilantro, cumin, caraway, 1/4 cup oil, and 1 cup ice. Purée, adding more ice if needed, until smooth; season with salt.
- Trim tough stems from remaining chard; separate leaves from ribs. Tear leaves into large pieces; chop ribs into bite-size pieces. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook onion, stirring often, until starting to soften, about 5 minutes. Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5-8 minutes. Working in batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes. Pour in purée and use a spoon to create 8 small wells; crack an egg into each well. Sprinkle lightly with salt and harissa powder. Bake until eggs are just set, 20-25 minutes. Top with dill.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Reyan Mahir KING
[email protected]This is the best shakshuka recipe I've ever tried. It's so flavorful and satisfying.
Hellen Khan
[email protected]I made this shakshuka for a potluck and it was a huge hit! Everyone loved it.
Samuel Nkhoma
[email protected]This shakshuka is a great way to use up leftover rice. I just cooked a cup of rice according to the package directions and then used it in place of the bread in this recipe.
Jordan Smith
[email protected]I love the smoky flavor that the paprika gives to this dish.
Ayat Shahab
[email protected]I'm not a vegetarian, but I really enjoyed this meatless shakshuka. It's a great way to get your daily dose of vegetables.
Fakhar Abbas
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's a healthy and satisfying dinner.
Paul Dorton
[email protected]I've made this recipe several times now, and it's always a hit. My friends and family love it!
Tilak Ghimire
[email protected]This shakshuka is the perfect brunch dish. It's easy to make, delicious, and looks beautiful on the table.
Tahirlahori 786
[email protected]I love how versatile this recipe is. I added some crumbled feta cheese and a few slices of avocado, and it was perfect.
Elizabeth Johnson
[email protected]This was my first time making shakshuka, and it turned out perfectly! The instructions were easy to follow and the dish was delicious.
Jim Bruce
[email protected]I'm not usually a fan of shakshuka, but this green version is amazing. The addition of the greens makes it so much more flavorful and interesting.
Kobi Prasanth
[email protected]This recipe is a great way to use up leftover greens. I had a bunch of spinach and kale that was about to go bad, and this was the perfect way to use it.
Md Sentu
[email protected]I love the vibrant green color of this shakshuka. It's so unique and eye-catching.
Shifaq
[email protected]This green shakshuka was an absolute delight! The combination of flavors and textures was simply stunning.