GREEN SHAKSHUKA
Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them.
Categories Bon Appétit Chard Egg Brunch Dinner Hot Pepper Cilantro Cumin Caraway Quick and Healthy
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; finely grind in spice mill or with mortar and pestle.
- Remove ribs and stems from 1 bunch chard; discard. Blanch leaves in a large pot of boiling salted water 10 seconds. Immediately transfer to a bowl of ice water; let cool. Drain and squeeze out excess water. Coarsely chop; transfer to a blender. Add chiles, cilantro, cumin, caraway, 1/4 cup oil, and 1 cup ice. Purée, adding more ice if needed, until smooth; season with salt.
- Trim tough stems from remaining chard; separate leaves from ribs. Tear leaves into large pieces; chop ribs into bite-size pieces. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook onion, stirring often, until starting to soften, 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 slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes. Pour in purée and use a spoon to create 8 small wells; crack an egg into each well. Sprinkle lightly with salt and harissa powder. Bake until eggs are just set, 20-25 minutes. Top with dill.
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I love Milfs
[email protected]This is the perfect dish for a lazy weekend brunch.
Mays Elsubaie
[email protected]I'm not sure why this recipe is called green shakshuka. It's more like a green omelet.
Darlene Patrick
[email protected]This dish is a great way to get your kids to eat their vegetables.
Abenezer Wubeneh
[email protected]I love the vibrant green color of this dish. It's so inviting!
GAMING KENZO
[email protected]This is a great recipe for a healthy and satisfying breakfast or lunch.
Usama_zahoor_khokhar _333
[email protected]I made this dish for a brunch party and it was a huge hit! Everyone loved it.
gemianne logan
[email protected]I'm allergic to tomatoes, so I had to omit them from the recipe. It still turned out great!
Musoke Dauda
[email protected]I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
M Tayyab
[email protected]This recipe was a bit too time-consuming for me. I prefer recipes that are quicker and easier to make.
Brandon Mareda
[email protected]I'm not a big fan of eggs, but I loved this dish. The spinach and peas really balance out the flavor of the eggs.
AYITEY JENNIFER
[email protected]This dish is a great way to use up leftover vegetables. I always have some spinach and peas in my fridge, so this is a perfect recipe for me.
Charlotte Chitapa
[email protected]I love how versatile this recipe is. I've made it with different types of greens and vegetables, and it always turns out great.
Moges Hidoto
[email protected]This is the best shakshuka I've ever had! The flavors are incredible and the runny eggs are just perfect.
Samuel Kowfie
[email protected]I was pleasantly surprised by how delicious this dish was. I'm not usually a fan of spinach, but it really worked well in this recipe.
Kingsley Jackson
[email protected]I'm not sure what I did wrong, but my shakshuka turned out really watery. I think I might have added too much liquid.
Grocher120
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. I think I'll try making it again with less chili peppers next time.
Rana saqib ali raj
[email protected]I made this for breakfast and it was a hit! My kids loved the green color and the taste was amazing. I'll definitely be adding this to my regular breakfast rotation.
Charity Milambo
[email protected]This recipe was easy to follow and the dish turned out great! I loved the combination of flavors and textures.
Kamo Mbone
[email protected]I'm not usually a fan of shakshuka, but this green version is a game-changer. The addition of spinach and peas makes it so much more flavorful and interesting. I'll definitely be making this again.
Pradeep babu
[email protected]This green shakshuka was a delightful twist on the classic dish. The spinach and peas added a vibrant color and a subtle sweetness that complemented the spicy tomatoes and peppers perfectly. I especially enjoyed the runny eggs, which added a richness