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Shakshuka with Swiss Chard

Shakshuka with Swiss Chard

Prep 10 mins   Cook 40 mins   Eat 40 mins

Have you ever tasted Shakshuka?  If not, you are in for a real treat.  It’s a Middle Eastern spicy stew-like dish and every culture/area has their own version. You poach eggs in its sauce in the oven.  Super easy to make with pantry ingredients and a variety of vegetables in your fridge. It is typically spicy from ground or crushed red pepper and paprika.  In Israel it is eaten for breakfast, but I like it for a hearty supper.

The Swiss Chard is happy in my garden.

While this sounds like a dish to enjoy in the middle of winter, which it is, my garden is overrun now with Swiss Chard.  So enjoy it whenever you have some fresh greens in your garden.  It makes it even more delicious and healthy!

Shakshuka Mise en Place

Separate stems from Swiss Chard greens and chop the stems when prepping vegetables.

First, like always, get your mise en place (everything in its place).  Dice the onion and cook in a wide skillet or brazier on medium-low heat until translucent. Prep the remaining vegetables.

Get all the chopped vegetables in the skillet.

Add in the Swiss Chard stems, red pepper, tomatoes. I also added some diced green chile.

Stir in the garlic, crushed red pepper and smoked paprika for a minute until the aroma wafts.  Immediately add the Swiss chard stems, the red pepper, the tomatoes, thyme, rosemary, salt and pepper. I also added a diced green chile because it was in my garden.

Cook the sauce for 20 minutes or until you smell the nice aroma in your kitchen.

Cover the mixture and simmer the sauce on low heat for another 20 minutes or so…until the vegetables are tender and the sauce has thickened and has a nice aroma.

Add the Swiss Chard leaves.

Swiss Chard leaves are the base of the Shakshuka.

Chop the greens and place under the pepper-tomato mixture.  To accomplish this, push the mixture over to one half of the skillet and place half the Swiss chard leaves on the empty space.  Top the tomato mixture on top the Swiss chard leaves and put the other half of Swiss chard leaves on the new empty side.  Put 1/2 the tomato mixture on top of the remaining Swiss chard leaves until they are all covered evenly.  Cover and cook on low for about 5 minutes to wilt the Swiss chard leaves.

Make deep indentations for eggs before baking.

Pull the skillet off the heat and make 6 indentations in the tomato mixture, 5 around the edge and one in the middle.  Make sure there is a large enough hole to hold the egg.  In a small cup, crack an egg being careful to keep yolk whole. With the cup next to each hole, pour the egg from the cup into the hole.  Bake for about 8 minutes or until the eggs are set.

The Shakshuka with Swiss Chard is ready.

Enjoy the Shakshuka with Swiss Chard. Sprinkle fresh herbs over the dish for a final touch.

Scoop out one egg at a time lifting out the vegetables below and around the egg.

Use a large and wide spoon to scoop up the veggies surrounding each egg and place in a bowl for each guest.

1 medium onion, diced
2 Tablespoons olive oil
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
Swiss chard stems (from greens below), diced
1  or more red/yellow bell pepper, diced
1 sprig thyme
1 sprig rosemary
1 14.5 ounce can diced tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups Swiss chard greens, chopped
6 large eggs
2 Tablespoons assorted garden herbs (oregano, basil, tarragon, savory)

1. Separate the stalks from the greens of the Swiss chard and prep the veggies, while the onion is cooking. Preheat oven to 375°.

2. In a large wide skillet or brazier, cook the onion in the olive oil on medium-low heat until translucent. Stir in garlic, crushed red pepper and smoked paprika for a minute until the aroma wafts. Immediately add the Swiss chard stems, the red pepper, the tomatoes, thyme, rosemary, salt and pepper. Cover the mixture and simmer the sauce on low heat for another 20 minutes or so… until the vegetables are tender and the sauce is thickened and has a nice aroma.

3. Place the Swiss chard leaves under the pepper-tomato mixture. To accomplish this, push the mixture over to one half of the skillet and place half the Swiss chard leaves on the empty space. Top the tomato mixture on top the Swiss chard leaves and put the other half of Swiss chard leaves on the new empty side. Put 1/2 the tomato mixture on top of the remaining Swiss chard leaves until they are all covered evenly. Cover and cook on low for about 5 minutes to wilt the Swiss chard leaves.

4. Pull the skillet off the heat and make 6 indentations in the tomato mixture, 5 around the edge and one in the middle. Make sure there is a large enough hole to hold the egg. In a small cup, crack an egg being careful to keep yolk whole. With the cup next to each hole, pour the egg from cup into the hole. Repeat this with all 6 eggs. Place in 375° oven and bake until the yolks are just set, about 8 minutes. Sprinkle herbs over the dish and serve immediately.

Servings: 3  – 308 calories per serving

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5 from 1 vote

Shakshuka with Swiss Chard

Shakshuka is a dish of poached eggs in a stew of red peppers and tomatoes. It is eaten all over the Middle East with many variations. I like this version when my garden is overrun with Swiss Chard. It is typically spicy and you can make it your own with various ingredients What makes it special is the spicy flavor that surprises you. Use ground or crushed red pepper or paprika, depending on what is in your spice cabinet. In Israel it is often eaten for breakfast, but I like it for a hearty supper.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time40 minutes mins

Servings: 3

Calories: 308kcal

Ingredients

• 1 medium onion diced
• 2 Tablespoons olive oil
• 2 cloves garlic minced
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon smoked paprika
• Swiss chard stems from greens below, diced
• 1 or more red/yellow bell pepper diced
• 1 sprig thyme
• 1 sprig rosemary
• 1 14.5 ounce can diced tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 cups Swiss chard greens chopped
• 6 large eggs
• 2 Tablespoons assorted garden herbs oregano, basil, tarragon, savory

Instructions

• Separate the stalks from the greens of the Swiss chard and prep the veggies, while the onion is cooking. Preheat oven to 375°.
• In a large wide skillet or brazier, cook the onion in the olive oil on medium-low heat until translucent. Stir in garlic, crushed red pepper and smoked paprika for a minute until the aroma wafts. Immediately add the Swiss chard stems, the red pepper, the tomatoes, thyme, rosemary, salt and pepper. Cover the mixture and simmer the sauce on low heat for another 20 minutes or so… until the vegetables are tender and the sauce is thickened and has a nice aroma.
• Place the Swiss chard leaves under the pepper-tomato mixture. To accomplish this, push the mixture over to one half of the skillet and place half the Swiss chard leaves on the empty space. Top the tomato mixture on top the Swiss chard leaves and put the other half of Swiss chard leaves on the new empty side. Put 1/2 the tomato mixture on top of the remaining Swiss chard leaves until they are all covered evenly. Cover and cook on low for about 5 minutes to wilt the Swiss chard leaves.
• Pull the skillet off the heat and make 6 indentations in the tomato mixture, 5 around the edge and one in the middle. Make sure there is a large enough hole to hold the egg. In a small cup, crack an egg being careful to keep yolk whole. With the cup next to each hole, pour the egg from cup into the hole. Repeat this with all 6 eggs. Place in 375° oven and bake until the yolks are just set, about 8 minutes. Sprinkle herbs over the dish and serve immediately.
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Nutrition

Calories: 308kcal

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