Author's Notes: Shakshuka is a Middle Eastern dish typically made of a sauce of tomatoes, red peppers and spices and finished with eggs baked into the sauce. This version is chock full of greens and super versatile, so you can clean out that crisper drawer and use up your CSA shares. This makes a great breakfast, brunch or dinner. Adapted from Bon Appetit.
Green Shakshuka Print Recipe
- 3 bunches greens (Swiss chard, kale, or collard greens will work)
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 cup cilantro leaves
- 1 tsp Aleppo pepper
- 1 large onion, diced
- 2 garlic cloves, chopped
- 1 fresno chile
- 1/4 cup + 2 Tbsp LeRoux Olive Oil
- 8 large eggs
- 1/4 cup feta
- fresh dill
- Preheat oven to 325 degrees. Toast cumin and coriander seeds in a small dry skillet over medium heat until fragrant, about 1 minute. Let cool, and finely grind in a mortar and pestle.
- Remove ribs from 1 bunch of greens. Blanch leaves in a large pot of boiling salted water for 10 seconds. Remove greens from pot and transfer to a bowl of ice water to stop the cooking. Let cool.
- Drain and squeeze excess water from greens. Coarsely chop and transfer to blender. Add chile, cilantro, spices, 1/4 cup olive oil and 1 cup ice. Blend until smooth. Season with salt.
- Remove ribs from remaining greens. Chop ribs into small pieces, and roughly chop leaves. Heat remaining oil in a large, oven proof skillet over medium heat.
- Add onion and garlic and cook 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 until adding more. Cook, tossing often, until all leaves are wilted.
- Pour in puree and use a spoon to make 8 small wells; crack an egg into each well. Sprinkle with salt and Aleppo. Bake until eggs are just set, 20-25 minutes. Top with dill and feta.
- Serve with crusty bread.
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