SHAKSHUKA WITH SWISS CHARD
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°. In a large ovenproof skillet, heat the olive oil. Add the bacon, 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. Meanwhile, in a large pot of salted boiling water, blanch the chard leaves for 3 minutes. Drain and let cool slightly. Squeeze out the excess water. Form the chard leaves into 8 small piles and arrange them in the sauce around the side the skillet. 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 still runny. Transfer the skillet to a rack and sprinkle the cheese on top. Let stand for 5 minutes. Garnish the shakshuka with the sliced basil and serve immediately.
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Sm Sanu
[email protected]I've made this shakshuka several times now and it's always a hit. It's the perfect dish for a lazy weekend brunch.
Hunter Bennett
[email protected]This recipe is a must-try for any shakshuka lover. It's easy to make and absolutely delicious.
SM MULTIMEDIA
[email protected]This shakshuka is a great way to impress your friends. It's a visually stunning dish that's sure to wow your guests.
Lewy.
[email protected]I love the smoky flavor that the paprika gives to this shakshuka. It's a really unique and delicious dish.
Ryleigh Nelson
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's a great way to get your veggies in.
Paul Jones
[email protected]I made this shakshuka for breakfast and it was the perfect start to my day. It was hearty and satisfying, and the flavors were amazing.
Josh Howard
[email protected]This recipe is a great way to use up leftover Swiss chard. I had a bunch of chard in my fridge that was starting to wilt, and this recipe was the perfect way to use it up.
Stoican Florin
[email protected]I'm always looking for new ways to cook eggs, and this shakshuka recipe is a keeper. The eggs were cooked perfectly and the sauce was delicious.
David Riley
[email protected]This shakshuka was so easy to make. I had it on the table in less than 30 minutes.
JAMAAL GLICK
[email protected]I love that this recipe uses Swiss chard. It's a great way to get more greens into my diet.
Ulrich Koufana
[email protected]This dish was a hit with my family! Even my picky kids loved it. I'll definitely be making it again.
Hasan Howlader
[email protected]The shakshuka was good, but I found it to be a bit bland. I think it could have used more seasoning.
Aklima Aktar
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it. I think next time I'll use less chili powder.
Carly Marie
[email protected]I wasn't sure what to expect with the Swiss chard in this shakshuka, but it turned out great! The chard added a nice bitterness that balanced out the sweetness of the tomatoes.
Tahmid Hossain
[email protected]This dish was easy to make and packed with flavor. I loved the combination of Swiss chard and tomatoes. The eggs were cooked perfectly.
A N DIP YT
[email protected]I've made shakshuka many times before, but this recipe with Swiss chard was a game-changer. The chard added a wonderful depth of flavor and texture to the dish.
naznin sultana
[email protected]This shakshuka was a flavor explosion! The combination of Swiss chard, tomatoes, and spices was perfect. The eggs cooked beautifully in the sauce, and the result was a hearty and satisfying meal.