Green Shakshuka

Ingredients for Green Shakshuka

• 1/2 teaspoons caraway seeds

• 3 medium bunches green Swiss chard, divided

• Kosher salt

• 2 serrano chillies, seeds removed, chopped

• 1/2 cup coriander leaves

• 1 teaspoon ground cumin

• 60ml plus 2 tablespoons olive oil

• 1 large onion, sliced

• Freshly ground black pepper

• 8 large eggs

• Harissa powder or Aleppo-style pepper and coarsely chopped dill (for serving)

How to make Green Shakshuka

Preheat oven to 163°C. 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 chillies, coriander, cumin, caraway, 60ml oil, and 240ml 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 tablespoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.