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Farm To People

Kitchen Notebook

May 14, 2018

Green Shakshuka

40 Mins

Serves 2

 

  • 1 bunch Rainbow Chard
  • 5 Eggs
  • ½ cup Cilantro Leaves plus more for garnish
  • ½ Vegetable Broth (optional)
  • ½ tsp ground Cumin
  • ¼ cup plus 2 Tbsp Olive Oil
  • 1 large Onion, diced
  • Salt and Pepper
  • 1 Serrano Chile, seeds removed, chopped (optional)
  • Harissa powder or Aleppo-style pepper



Preheat oven to 325 degrees.

Remove and reserve stems from chard leaves. Bring a large pot of salted water to a boil and prepare a large bowl of ice water. Blanch half of the chard leaves for 10 seconds and immediately transfer to the ice bath; let cool. Drain and squeeze out excess water. Roughly chop and transfer to a blender or food processor and purée until coarse. Add the broth (if using) or water, chiles, cilantro, cumin and ¼ cup olive oil; purée until thick and smooth. Finely chop the chard stems and roughly chop the rest of the leaves. Heat remaining 2 tablespoons oil in a large skillet over medium. Add onions and sauté until fragrant; then add the stems and continue to sauté until tender, about 5-8 minutes. Working in batches, add chard leaves and cook about 2 minutes or until leaves are wilted. Season with salt and pepper. Add the purée to the skillet and stir together. Using a spoon, create 5 small wells. Gently crack the eggs into the wells. Transfer the skillet to the oven and cook until the egg whites are fully set but the yolks are still a little bit jiggly, 20 to 25 minutes. Remove from oven and sprinkle with harissa or aleppo pepper and more cilantro leaves.




 


40 Mins Breakfast cilantro greens Paleo Rainbow Chard Shakshuka Spring Veg

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40 Mins Breakfast cilantro greens Paleo Rainbow Chard Shakshuka Spring Veg


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