Shakshouka with Rainbow Chard

Shakshouka typically features eggs baked in a seasoned tomato sauce, but why not amp up the veg factor with rainbow chard? This recipe comes to us from Phoebe Lapine of the blog Feed Me Phoebe and appears in The Home Cook Breakfast Book, a collaboration between Meatless Monday and Earthbound Farm.

Serves 4

  • Olive oil
  • 1 large bunch chard, thinly sliced into ribbons (about 4 loosely packed cups) or 9 oz. frozen chard*
  • Sea salt
  • 1 small onion, diced
  • 1 small red pepper, seeded and diced
  • 4 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 tablespoon harissa**
  • One (28 oz.) can diced tomatoes
  • 4 large eggs
  • 1/4 cup cilantro
  • *if using frozen chard, defrost and squeeze dry before using and omit sautéing step
  • **optional

In a large oven-proof (preferably cast iron) skillet, heat 1 tablespoon olive oil. Sauté the chard over high heat until wilted and the stems have begun to soften, about 5 minutes. Transfer the chard to a bowl, along with any juices.

Add another tablespoon of oil to the skillet. Saute the onion and peppers over medium-high heat until soft, about 8 minutes. Stir in the garlic, cumin, and harissa, if using. Cook until fragrant, 2 minutes. Carefully pour in the tomatoes. Bring to a simmer over high heat. Cook until the tomatoes have begun releasing their liquid, 5 minutes. Using a fork or masher, crush the tomatoes to break up the larger chunks and create a saucy consistency. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has thickened and the tomatoes have lost their acidity, about 20 – 30 minutes.

Stir in the chard and simmer 5 minutes more. Create 4 large wells in the sauce. One at a time, crack the eggs into the wells. Simmer until the egg whites are set but the yolks are still runny, about 10 minutes. Garnish with the cilantro leaves and serve straight from the skillet.

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Nutrition Information

Shakshouka with Rainbow Chard

Servings per Recipe: 4

Amount per Serving

Calories:  199

Calories from Fat:  108

Total Fat:  12g

Saturated Fat:  3g

Cholesterol:  186mg

Sodium:  522mg

Carbohydrates:  14g

Dietary Fiber:  3g

Protein:  8g

Sugars:  7g

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