GREEN SHAKSHUKA WITH AVOCADO AND LIME
This easy twist on classic North African shakshuka (traditionally eggs baked in tomato-pepper sauce, with cumin, paprika and cayenne) starts with an onion-garlic-chard sautéed until gently wilted: a nest of sorts for steam-poaching eggs. Once the eggs go in, be sure to keep the flame low and keep the pan covered while cooking, so the eggs stay soft and almost oozy at their yolk, and the Cotija melts a bit. The chard and the half-and-half create a sort of light broth at the bottom of the shakshuka, which holds so much flavor and is one of the dish's charms. Lastly, be daring with smoked hot sauce at the end: It'll push the creamy avocado, cheese and eggs to their peak.
Provided by Sarah Copeland
Categories breakfast, brunch, dinner, weeknight, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oil in a large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more.
- Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with 1/2 teaspoon salt, pour in the half-and-half and stir loosely together.
- Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid, sprinkle with salt, pepper, cotija, avocado, jalapeño and cilantro. Serve with smoked hot sauce, toasted tortillas and lime wedges.
Nutrition Facts : @context http, Calories 492, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 39 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 1102 milligrams, Sugar 3 grams, TransFat 0 grams
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Baberali baber
[email protected]I'm not sure what went wrong, but my green shakshuka turned out really watery. I think I might have added too much water.
NABASILYE JOANAH
[email protected]This green shakshuka is a must-try for anyone who loves Mexican food. It's packed with flavor and perfect for a weekend brunch.
Muhammad Makhzumy
[email protected]I would definitely make this green shakshuka again. It was a great way to start my day.
solomon gebru
[email protected]This green shakshuka was a great way to use up some leftover eggs. It was quick and easy to make, and it tasted delicious.
Peterr Ifeanyi
[email protected]I'm not a big fan of avocado, but I still liked this green shakshuka. The lime and jalapeño really made the dish.
Ibrahim Atal
[email protected]I had a hard time finding tomatillos at my local grocery store, so I used Roma tomatoes instead. The green shakshuka still turned out great!
Mis Mokta
[email protected]The green shakshuka was a bit bland. I think it needed more seasoning.
gemma McKenzie
[email protected]This green shakshuka was a bit too spicy for my taste, but I still enjoyed it. Next time I'll use less jalapeño.
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[email protected]Yum!
Mariah Blackburn
[email protected]I followed the recipe exactly and the green shakshuka turned out perfectly. The flavors were well-balanced and the eggs were cooked just right.
Muhan Sattar
[email protected]This green shakshuka was a great way to use up some leftover avocado and lime. It was quick and easy to make, and the result was a delicious and satisfying meal.
Warenga Stacy Stacy
[email protected]I tried this recipe for a brunch party and it was a hit! The green shakshuka was easy to make and looked very impressive when served. Everyone raved about the taste.
Ranjani Sebastian
[email protected]My family loved this recipe! The green shakshuka was a healthy and flavorful way to start our day. We will definitely be making it again.
Muhammad Fawad
[email protected]This green shakshuka was a delightful twist on the classic dish! The avocado and lime added a refreshing brightness that balanced out the richness of the eggs and tomatoes. I especially enjoyed the hint of spice from the jalapeño.