Green Shakshuka
By Chloe
INGREDIENTS//
3 bunches of Swiss chard, divided
Kosher salt
1 serrano/jalepeno chili pepper, seeded and chopped
½ cup cilantro leaves
Spices: 1 tsp of fennel seeds or cumin or spice of choice
¼ cup plus 2 tablespoons olive oil
1 large onion, sliced
Freshly ground black pepper
8 large eggs
Garnish: Smoked Paprika or Aleppo-style pepper and Dill
TO MAKE//
1| Preheat oven to 325°
2|Blanch leaves from only 1 bunch of chard in a large pot of boiling salted water for just 10 seconds, and transfer to a bowl of ice water to cool. Drain excess water from the chard and coarsely chop, then place it in a blender. Add 1 tsp of fennel seeds (and any additional spices you’d like to add), 1 serrano or jalepeno pepper, seeded and chopped (feel free to add more than called for if you like it spicy), ½ cup of cilantro, ¼ cup of olive oil, and 1 cup ice. Purée, adding more ice if needed, until smooth; season with salt. Set aside.
3|Separate leaves from ribs on the remaining 2 bunches of chard. Tear leaves into large pieces and chop ribs into bite size pieces.
4| Heat 2 Tbsp of olive oil in a large skillet over medium. Cook 1 large onion, sliced, 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. Slowly add chard leaves, letting some wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes.
5|Pour in purée and use a spoon to create 8 small wells for the eggs. Crack an egg into each hole. Top with salt. Bake eggs for 20–25 minutes, until they are set.
6| Garnish with smoked paprika and chopped dill.
Questions about this recipe? Ask Coco.
