Green Shakshuka Recipe.
Shaking things up with this green shakshuka.
First things first, let’s address the most important question: Eitan . . . why is it green? For a few extremely delicious reasons! Trust me when I tell you this is the only time you'll want to eat green eggs. (We'll hold on the ham.) Traditionally, shakshuka – a dish of eggs baked in a spiced sauce, popular in North Africa and the Middle East – is made with a tomato base, but here I’m swapping the tomatoes for a blend of greens and fresh herbs. The resulting dish is everything you’d want for breakfast or brunch: zingy sauce, perfectly poached eggs, tangy feta, nutritious greens, and a tower of pita for dipping. Did I mention it’s beautiful, too? Not only is it perfectly Instagrammable, it’s definitely sharable.
Did you know that according to Kabbalah there are sparks of divinity embedded in everything we eat? Eating with mindful intention helps to “elevate” and incorporate these sparks. Get more Jewish food thoughts here.
Active: 25 min
Total: 35 min
- Kosher salt, as needed
- 4 ounces fresh spinach (about 4 cups packed)
- 1 large bunch fresh Swiss chard, stems discarded, leaves chopped
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced (about 2 cups)
- 3 large garlic cloves, thinly sliced
- 1/2 serrano pepper, diced (seeded, if less heat is desired)
- 1 teaspoon ground cumin
- 1 teaspoon caraway seeds
- 1 teaspoon harissa powder or Aleppo pepper
- Freshly ground black pepper, to taste
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/2 cup heavy cream
- Juice of 1/2 a lemon (about 3 tablespoons)
- 4-6 large eggs (one for each person you are serving)
- 2 tablespoons feta cheese, crumbled
- Red chili flakes, for garnish
- Crusty bread or pita, for serving
- Bring a large pot of heavily salted water to a boil and fill a large bowl with ice water. Add spinach and Swiss chard and blanch for 2 minutes, or until bright green, then transfer to ice water. Using tongs, transfer blanched greens to a high speed blender or bowl of a food processor. Blend until completely pureed, about 30 seconds. Set puree aside.
- Heat oil in a 10-12 inch nonstick or cast iron skillet over medium heat. Add onions and saute until soft and translucent, about 7 minutes. Add garlic and serrano pepper and saute until fragrant, about 2 minutes. Add cumin, caraway seeds, and Aleppo pepper or harissa powder and cook until fragrant, about 1 minute. Season to taste with kosher salt and freshly groundblack pepper.
- Add pureed greens, cilantro, parsley, and 1 cup of water to the skillet. Simmer until water has reduced by half, 3-5 minutes. Stir in heavy cream and cook until simmering, 2 minutes. Season to taste with lemon juice, salt, and pepper.
- Using the back of a spoon, make wells in the mixture for the eggs. Reduce heat to medium low and gently add an egg into each well and cook for 7-9 minutes, depending on the desired doneness of the egg yolk.
- Top with crumbled feta and red chili flakes. Serve immediately with crusty bread or pita.
Reprinted with permission from Eitan Eats the World. Copyright © 2022 by Eitan Bernath. Photography Copyright © 2022 by Mark Weinberg. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.