Description
This easy green shakshuka is a spin on the classic Israeli baked egg dish. Instead of spiced tomato sauce, the base is a mix of chard, peas, zucchini, cilantro and other green goodness. Eat it as a healthy meatless Monday main, or a spicy, zippy weekend breakfast.
Ingredients
- 5 Tablespoons Olive Oil, Divided
- 1 Large Zucchini (3/4 Pound), Diced
- 1 Shallot, Chopped
- 1 bunch Swiss Or Rainbow Chard, Leaves Roughly Chopped And Stems Thinly Sliced
- 1 Jalapeno Pepper, Seeds And Ribs Removed If You Want It Less Spicy, Roughly Chopped
- 2 cloves Garlic, Chopped
- ½ teaspoons Ground Cumin
- 1 teaspoon Sea Salt
- 1 bunch Cilantro, Roughly Chopped
- 1 cup Loosely Packed Mixed Herb Leaves (mint, Parsley, Chives)
- ¾ cups Water Or As Needed
- 1 cup Sweet Peas, Fresh Or Frozen
- 4 Eggs
- Yogurt Or Labne, For Serving (optional)
- Lemon Wedges (optional)
Preparation
In a medium cast iron skillet, heat 1 tablespoon of oil. Sauté zucchini, shallot and chard stems over medium-high heat, stirring occasionally until soft, about 5 minutes. Add chard leaves, jalapeno, garlic, cumin and salt. Cook for another 5 minutes, until leaves are wilted and garlic fragrant.
Transfer 3/4 of the cooked veggies (leaving a scant cup behind in the pan) to a blender or food processor along with cilantro, mixed herbs, salt and remaining 4 tablespoons (1/4 cup) olive oil. Puree until smooth, adding 1/4 cup water at a time to get the mixture to a pourable consistency (I used 3/4 cup).
Return green sauce to the pan along with peas, and bring to a simmer over medium heat. Create wells (1 for each egg), keeping 1/2 inch in between them, and crack eggs into the center. Place lid on the skillet and cook the eggs over medium-low flame until whites have just set. Don’t overcook! You want the eggs to jiggle so you know the yolks are still runny, about 6 to 8 minutes.
Serve immediately alongside yogurt or labne and a squeeze of lemon juice, if you like.
Notes: The green base can be made a few days in advance. Just reheat and add the eggs when ready to serve!
