Green Shakshuka
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
47
Spice
36
Sweetness
52
Sourness
46
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Preheat oven to 325°F
2
Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute
3
Let cool; finely grind in spice mill or with mortar and pestle
4
Remove ribs and stems from 1 bunch chard; discard
5
Blanch leaves in a large pot of boiling salted water 10 seconds
6
Immediately transfer to a bowl of ice water; let cool
7
Drain and squeeze out excess water
8
Coarsely chop; transfer to a blender
9
Add chiles, cilantro, cumin, caraway, 1/4 cup oil, and 1 cup ice
10
Purée, adding more ice if needed, until smooth; season with salt
11
Trim tough stems from remaining chard; separate leaves from ribs
12
Tear leaves into large pieces; chop ribs into bite-size pieces
13
Heat remaining 2 Tbsp
14
Oil in a large skillet over medium
15
Cook onion, stirring often, until starting to soften, about 5 minutes
16
Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5–8 minutes
17
Working in batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes
18
Pour in purée and use a spoon to create 8 small wells; crack an egg into each well
19
Sprinkle lightly with salt and harissa powder
20
Bake until eggs are just set, 20–25 minutes
21
Top with dill
22
Preheat oven to 325°F
23
Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute
24
Let cool; finely grind in spice mill or with mortar and pestle
25
Remove ribs and stems from 1 bunch chard; discard
26
Blanch leaves in a large pot of boiling salted water 10 seconds
27
Immediately transfer to a bowl of ice water; let cool
28
Drain and squeeze out excess water
29
Coarsely chop; transfer to a blender
30
Add chiles, cilantro, cumin, caraway, 1/4 cup oil, and 1 cup ice
31
Purée, adding more ice if needed, until smooth; season with salt
32
Trim tough stems from remaining chard; separate leaves from ribs
33
Tear leaves into large pieces; chop ribs into bite-size pieces
34
Heat remaining 2 Tbsp
35
Oil in a large skillet over medium
36
Cook onion, stirring often, until starting to soften, about 5 minutes
37
Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5–8 minutes
38
Working in batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes
39
Pour in purée and use a spoon to create 8 small wells; crack an egg into each well
40
Sprinkle lightly with salt and harissa powder
41
Bake until eggs are just set, 20–25 minutes
42
Top with dill