SHAKSHUKA WITH SWISS CHARD
A great Italian take on shakshuka courtesy of Bon Appetit, Nov 2013. Recipe by chef Michael Anthony of NYC's Gramercy Tavern. Measure and prep everything in advance and this will come together quickly. It's perfect for a weekend brunch!
Provided by Mandy at Food.com
Categories One Dish Meal
Time 1h
Yield 1 pan, 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350-degrees. In a large oven-proof skillet (I used cast-iron), heat the olive oil. Add the bacon, if using, and onion garlic and chard stems and cook over moderate heat, stirring occasionally, until the stems are softened, about 5 minutes. Add the tomato sauce, dried basil and crushed red pepper and simmer until the sauce is thickened, about 15 minutes. Season with salt and pepper.
- 2. Meanwhile, in a large pot of salted boiling water, blanch the chard leaves for 3 minutes. Drain and let cook slightly. Squeeze out the excess water. Form the chard leaves into 8 small piles and arrange them in the sauce around the side of the skillet. (I blanched and dried the chard in advance to make things easier--it'll keep for at least 30mins/1 hr).
- 3. Crack the eggs into the skillet between the piles of chard. Transfer the pan to the oven and bake the eggs for 12 to 15 minutes, until the egg whites are just set and the yolks are slightly runny.
- 4. Transfer the skillet to a rack and sprinkle the cheese on top. Let stand for 5 minutes. Garnish with basil and serve immediately.
- Note: I served with crusty bread which was great for dipping and making sure no sauce went to waste! You can use plain marinara but the arrabiata gave this a nice little kick--highly recommend it. I made without bacon and didn't miss it.
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lady oman
[email protected]This recipe is a must-try for any shakshuka lover.
abdibaasid farsamo
[email protected]I can't wait to try this recipe. It looks so delicious!
Mbataru Hellen
[email protected]This shakshuka was amazing! I will definitely be making it again.
Tamasha Kasongo
[email protected]I'm so glad I found this recipe. It's a delicious and easy way to enjoy shakshuka.
Munaza Tahir
[email protected]This shakshuka is the perfect comfort food. It's warm, flavorful, and satisfying.
Justice Christopher
[email protected]I love that this recipe is so versatile. I can add or remove ingredients depending on what I have on hand.
1V4SAMAN
[email protected]This is my go-to recipe for shakshuka. It's always a hit with my friends and family.
mohona sohanarif
[email protected]I've made this shakshuka several times now and it's always a crowd-pleaser.
john mlay
[email protected]This recipe was a hit with my family! Even my picky kids loved it.
QUDRAT ULLAH Ch
[email protected]Overall, I really enjoyed this shakshuka. It was flavorful, easy to make, and a great way to use up leftover vegetables.
Chettrysanjeev Koirala
[email protected]This shakshuka was a bit too spicy for my taste, but I think that's because I used a hot paprika. Next time, I'll use a milder paprika or reduce the amount I use.
Jason Moore
[email protected]I'm not usually a fan of swiss chard, but it was surprisingly delicious in this dish. It added a nice pop of color and flavor.
Govind Aasan
[email protected]The instructions were easy to follow and the dish came together quickly. I was able to make it in under 30 minutes, which is a huge plus for a busy weeknight meal.
Satinder
[email protected]This shakshuka was a delightful blend of flavors and textures. The swiss chard added a nice touch of bitterness that balanced out the richness of the eggs and tomatoes. I also loved the addition of the feta cheese, which gave the dish a creamy and ta