This easy twist on classic North African shakshuka (traditionally eggs baked in tomato-pepper sauce, with cumin, paprika and cayenne) starts with an onion-garlic-chard sautéed until gently wilted: a nest of sorts for steam-poaching eggs. Once the eggs go in, be sure to keep the flame low and keep the pan covered while cooking, so the eggs stay soft and almost oozy at their yolk, and the Cotija melts a bit. The chard and the half-and-half create a sort of light broth at the bottom of the shakshuka, which holds so much flavor and is one of the dish's charms. Lastly, be daring with smoked hot sauce at the end: It'll push the creamy avocado, cheese and eggs to their peak.
Provided by Sarah Copeland
Categories breakfast, brunch, dinner, weeknight, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oil in a large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more.
- Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with 1/2 teaspoon salt, pour in the half-and-half and stir loosely together.
- Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid, sprinkle with salt, pepper, cotija, avocado, jalapeño and cilantro. Serve with smoked hot sauce, toasted tortillas and lime wedges.
Nutrition Facts : @context http, Calories 492, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 39 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 1102 milligrams, Sugar 3 grams, TransFat 0 grams
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Vasilis Papagiannopoulos
[email protected]I made this for a brunch party and everyone loved it. The avocado and lime made it a really unique and special dish.
Steven Boileau
[email protected]I loved this recipe! The avocado and lime gave the shakshuka a really fresh and summery flavor.
Pk tv channal
[email protected]This recipe was easy to follow and the end result was amazing. The avocado and lime added a wonderful flavor to the dish.
Talha jaan
[email protected]I wasn't sure about the avocado and lime combination, but I was pleasantly surprised. It was a delicious and unique take on shakshuka.
R-Series Music
[email protected]This recipe is a keeper! I will definitely be making it again.
phillip becker
[email protected]My first time making shakshuka and it turned out great! The avocado and lime gave it a really fresh flavor.
Zain Jaani
[email protected]I made this for brunch and it was a huge success. The eggs were perfectly cooked and the avocado and lime salsa was divine.
Kevin C.
[email protected]This is the best shakshuka I've ever had! The avocado and lime add a wonderful twist to the classic dish.
Debebe Ashenafi
[email protected]I tried this recipe last night and it was a hit! My family loved the creamy avocado and tangy lime.
Princeton Gerhartz
[email protected]This green shakshuka was a delightful and flavorful dish. The combination of avocado, lime, and cilantro gave it a unique and refreshing taste.