Shakshuka with Swiss Chard

Remember the theme song, from Ferris Bueller’s Day Off, “Oh, yeah?” where they go, “shaka-shu-kah,” or something like that. That's what this dish makes me think of. I know; kind of shallow.

Serving Size: 8

Shakshuka with Swiss Chard / Laura Agra / Katie Workman / themom100.com
This is a dish that various regions and countries claim as their own (North Africa, Tunisia, Israel, to name a few).  I tend to stick to my stove and borrow a bit of everyone’s culture (with appreciation and acknowledgment!), and make my own squished-together, begged-borrowed-and-stolen version of other people’s national dishes.  While this dish couldn’t be more savory, it is actually very popular as a breakfast in these necks of the woods.  Essentially it’s eggs gently cooked in a vibrant tomato sauce.

This recipe produces a generously seasoned tomato sauce, and you are welcome to reduce the amount of cumin and paprika if you want a more gently flavored shakshuka.

Also, remember the theme song, from Ferris Bueller’s Day Off, “Oh, yeah?”?  That what the name of this dish makes me think of, that part where they go, “shaka-shu-kah,” or something like that.  I know; kind of shallow.

Shakshuka with Swiss Chard

Print

  • 1 large bunch Swiss chard
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 shallots, minced
  • 1 teaspoon minced garlic
  • 1 (35-ounce) can crushed tomatoes in juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • Pinch of crushed red pepper
  • Kosher salt and freshly ground black pepper to taste
  • 8 large eggs
  • ¼ cup crumbled feta cheese
  • Chopped parsley to serve

1. Separate the stems of the chard from the leaves. Thinly slice the stems and set aside. Thinly sliced the leaves and set aisle separately.

2. In a large skillet with a lid, heat 3 tablespoons of the olive oil. Add the shallots, garlic and chard stems and cook over moderate heat, stirring occasionally, until the stems are softened, about 5 minutes. Add the tomatoes, cumin, paprika, crushed red pepper and salt and pepper, then simmer until the sauce is thickened, about 15 minutes.

3. Meanwhile, in another skillet, heat the remaining tablespoon of olive oil. Add the chard leaves and sauté for about 5 minutes until they are wilted, and season lightly with salt and pepper. Using tongs or a fork, transfer the sautéed hard leaves in 8 relatively even portions over to the simmering sauce, and make little piles of them, spaced somewhat evenly (see, there’s a chard theme, it doesn’t have to be perfect!) throughout the pan of sauce.

4. Use the back of a spoon to make an indent in one clear area of the tomato sauce, and crack one of the eggs into it. Repeat until the eggs are distributed throughout the sauce, amongst the piles of chard. Cover the pan and let the eggs cook for about 8 to 10 minutes, until the whites are set but the yolks are still jiggly.

5. Sprinkle the feta over the top, and then the parsley. Serve immediately.

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