Green Shakshuka With Chard, Spinach And Peas

There’s nothing more disappointing than spending time making a meal and having it turn out meh. So, when there’s a reliable resource for good to excellent recipes, we have to share. Cook’s Illustrated offers tested and retested recipes that always turn out delicious. All their trial and error ensures their recipes are foolproof. This green shakshuka is no exception. Traditional Tunisian shakshuka is eggs simmered in a tomato and pepper stew, but this recipe uses a mix of leaf vegetables, herbs and green peas instead. The result is a flavorful, herbaceous and hearty meal that’s very satisfying. It’s also the perfect versatile recipe to have because you can use various greens and herbs instead of the ones listed in the recipe. And, you can add as many or little eggs as you like.

Green Shakshuka with Chard, Spinach and Peas

Traditional Tunisian shakshuka is eggs simmered in a tomato and pepper sauce, but this recipe uses a mix of leaf vegetables, herbs and green peas instead. The result is a flavorful, herbaceous and hearty meal that’s very satisfying.

• Author: Such Is Motherhood
• Prep Time: 20
• Cook Time: 25
• Total Time: 45 minutes
• Yield: 4 Servings 1x
• Category: Main Dish
• Method: Stove Top
• Cuisine: North African

Ingredients

Scale 1x2x3x

• 2 pounds Swiss chard, stems and leaves chopped separately
• 1/4 cup extra-virgin olive oil
• 1 large onion, diced finely
• salt to taste
• 4 garlic cloves, minced
• 2 teaspoon ground coriander
• 11 ounces baby spinach, chopped
• 1/2 cup vegetable or chicken broth
• 1 cup frozen peas
• 1 1/2 tablespoons lemon juice
• 5-8 large eggs
• 1/2 teaspoon ground dried Aleppo pepper
• 2 ounces feta cheese, crumbled
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh mint leaves, chopped

 

Instructions

1. Heat 2 tablespoons of oil in a Dutch oven over medium heat until fragrant and shimmering. Add 1 cup of the chopped chard stems, onions, and 3/4 teaspoon salt. Cook for 5-7 minutes until soft. Add the garlic and coriander and cook for 1 minute more.
2. Next, add the chard leaves and spinach to the pot and increase the heat to medium-high. Stir and cover. Stir occasionally and cook for another 3-5 minutes until the greens turn bright green. Turn off the heat and transfer 1 cup of the greens mixture to a blender. Add broth and blend until smooth.
3. Add pureed mixture back into the pot of greens, along with the peas and lemon juice. Stir to mix thoroughly. Season with salt and pepper to taste.
4. Make indentations with the back of a spoon on the surface of the greens mixture and crack eggs into them. Sprinkle with Aleppo pepper and cover the pot. Cook over medium-low heat until the egg whites are fully set, but the yolks are still runny, about 5-10 minutes. Turn off the heat and leave it covered for 2-4 minutes. When ready to serve, sprinkle with feta and fresh herbs and drizzle with remaining oil. Best served immediately.

Keywords: leaf vegetables, main dish, vegetarian, paleo, gluten-free

Make it your own

You can make this green shakshuka with most leafy greens and any soft, tender herbs such as tarragon and basil instead. Any hot sauce or chili oil is also a good topping if you like heat in your meals. You can serve this dish with pita, naan, crusty bread or even tahdig. Tell us how you’ve made this recipe your own!

Find more Recipes to make your next nourishing meal a delicious one.

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