By America’S Test Kitchen The Associated Press
The classic Tunisian dish shakshuka is a humble yet satisfying one-pot meal, usually consisting of eggs cooked in a long-simmered, spiced tomato and pepper sauce.
We wanted to use this as a template for a version that swapped out the long-cooked red sauce for a fresh, vibrant mix of greens that would be transformed into a quick any-night meal.
For the greens, we settled on savory Swiss chard and easy-to-prep baby spinach. We cooked a cup of the sliced chard stems (any more and their vegetal flavours overwhelmed the dish) with onion to create an aromatic base.
We eschewed the traditional strong flavours of cumin and paprika in favour of coriander and mild Aleppo pepper—their citrusy notes allowed the greens’ flavours to stay centre stage. The roomy Dutch oven allowed us to wilt a large volume of raw greens easily.
We blended a cup of the greens mixture with broth to give the sauce a creamy, cohesive texture, then added frozen peas for contrasting pops of sweetness. To finish, we poached eight eggs directly in the sauce, covering the pot to contain the heat for efficient, even cooking. We served our green shakshuka with a sprinkling of bright herbs and salty, creamy feta cheese.
If you can’t find Aleppo pepper, you can substitute 1/8 teaspoon paprika and 1/8 teaspoon finely chopped red pepper flakes. The Dutch oven will seem crowded when you first add the greens, but they will quickly wilt down. Serve with toasted pita or crusty bread to mop up the sauce. Avoid removing the lid during the first 5 minutes of cooking the eggs; it will increase the total cooking time of the eggs.
Start to finish: 50 minutes
2 pounds Swiss chard, stems removed and reserved, leaves chopped
1/4 cup extra-virgin olive oil
1 large onion, chopped fine
4 garlic cloves, minced
2 teaspoons ground coriander
11 ounces (11 cups) baby spinach, chopped
1/2 cup chicken or vegetable broth
1 cup frozen peas
1 1/2 tablespoons lemon juice
8 large eggs
1/2 teaspoon ground dried Aleppo pepper
2 ounces feta cheese, crumbled (1/2 cup)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
Slice chard stems thin to yield 1 cup; discard remaining stems or reserve for another use. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add chard stems, onion, and 3/4 teaspoon salt and cook until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in garlic and coriander and cook until fragrant, about 1 minute.
Add chard leaves and spinach. Increase heat to medium—high, cover, and cook, stirring occasionally, until wilted but still bright green, 3 to 5 minutes. Off heat, transfer 1 cup chard mixture to blender. Add broth and process until smooth, about 45 seconds, scraping down sides of blender jar as needed. Stir chard mixture, peas, and lemon juice into pot.
Make 4 shallow indentations (about 2 inches wide) in surface of greens using back of spoon. Crack 2 eggs into each indentation, sprinkle with Aleppo pepper, and season with salt. Cover and cook over medium—low heat until edges of egg whites are just set, 5 to 10 minutes. Off heat, let sit, covered, until whites are fully set and yolks are still runny, 2 to 4 minutes. Sprinkle with feta, dill, and mint and drizzle with remaining 2 tablespoons oil. Serve immediately.