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Food

Green Shakshuka

goop

A play on the traditional shakshuka, this flavorful, bright green dish is going to be your new favorite breakfast for dinner, but we also think it’s pretty enough to impress the Sunday brunch crowd.

Serves 4

3 tablespoons olive oil

1 leek, thinly sliced

1 small white onion, thinly sliced

2 cloves garlic, thinly sliced

1 bunch Swiss chard, cut into ribbons (ribs removed)

½ teaspoon salt

for the paste:

1 cup roughly chopped parsley with stems

1 cup roughly chopped cilantro with stems

2 serrano chilis, seeds removed

2 leaves Swiss chard (the smallest from the bunch)

½ cup olive oil

⅓ cup water

½ teaspoon salt

6 eggs

to serve:

mint leaves

Aleppo chili flakes

flatbread or pita

1. Heat 3 tablespoons of olive oil in a medium skillet over medium-high heat. Add onions, leeks, garlic, and salt. Cook, stirring often, until translucent and soft (about 5 minutes).

2. Meanwhile, add parsley, cilantro, serrano chili, 2 Swiss chard leaves, ½ cup of olive oil, ⅓ cup of water, and salt to blender. Blend until smooth.

3. Add Swiss chard to skillet and sauté for 2 minutes. Once chard has wilted, combine the herby green paste into the skillet, and stir until well combined.

4. Lower heat and use a spoon to create 6 small wells; crack an egg into each well and cover with lid. Let sit for 4 to 6 minutes until whites of eggs are cooked.

5. Serve with picked mint, Aleppo pepper, salt, and your favorite flatbread or pita.

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