Green Shakshuka
Course: DinnerCuisine: Middle EasternDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
25
minutesI am a huge fan of Shakshuka. This one is equally as good as the one’s made with both tomato sauce and chickpeas. I tend to serve both for dinner instead of breakfast as they are quite hardy. Sometimes I will serve it with falafel and naan bread.
Ingredients
Olive oil
1 lb swiss chard, stems and leaves
1 onion, I like red for the sweetness, chopped
8 garlic cloves, chopped
1/2 teaspoon salt
2 teaspoons EACH ground coriander and cumin
2 cups + 2 Tablespoons fresh chopped parsley, divided
1 lb baby spinach
1 1/2 teaspoons sumac, divided
1/4 cup broth or white wine
8 lg eggs
1 oz feta cheese, crumbled
15oz can chickpeas, drained, optional
Directions
- In a lg pan over medium heat, heat 1/4 cup olive oil. Once hot and shimmering, add chard stems, onions, garlic and 1/2 teaspoon salt. Cook, stirring until vegetables are soft and lightly browned, about 8-10 minutes.
- Add coriander and cumin and cook until fragrant. Add the chard leaves, 2 cups parsley, stirring until greens have wilted just a little. Add the spinach and cover and cook until lightly wilted. Add the sumac, and remain salt.
- Add the wine and bring to a simmer, make wells in the mix and crack each egg into a well. Cover and cook until eggs are set about 5 minutes.
- Once ready to serve, uncover and sprinkle with feta and remaining parsley. Season with more sumac and fresh ground pepper.
- Serve on warm plates with toasted crunchy bread.
