Green Shakshuka

Green Shakshuka

Vegetarian | Gluten-Free

Ingredients:

• ½ teaspoon caraway seeds

• 3 medium bunches green Swiss chard or kale, stems removed, chopped, divided

• Kosher salt, as needed 

• 1-2 serrano or jalapeno chiles, seeds removed, finely chopped

• ½ cup cilantro leaves

• 1 teaspoon ground cumin

• ½ teaspoon aleppo

• ¼ cup plus 2 tablespoons olive oil

• 1 large onion, sliced

• Freshly ground black pepper

• 8 large eggs

• Large pinch Aleppo, garnish 

Procedure:

1. Preheat the oven to 325°. Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; finely grind in spice mill. 

2. Finely chop ½ of the greens then add  to a food processor or blender with chiles, cilantro, cumin, aleppo, caraway, ¼ cup oil, and 1 cup ice. Purée, adding more ice if needed, until smooth; season with salt.

3. Trim stems from remaining chard (if using) ,separating leaves from ribs. Tear leaves into large pieces; chop ribs into bite-size pieces. Heat oil in a large skillet over medium heat, once hot, add olive oil and onions. Cook, stirring often, until translucent, about 5 minutes. Add chard stems (if using), season with salt and pepper, and cook, stirring occasionally, until slightly tender, about  5–8 minutes. 

4. Working in batches, add chard or kale leaves, letting them wilt slightly before adding more; cook until all leaves are added and wilted, about 2 minutes. Then pour in the purée mixing well, cooking for 1 minute then create 8 small wells; crack an egg into each well. Sprinkle lightly with salt and aleppo.  

5. Bake until eggs are just set, 20–25 minutes.