Traditionally, Shakshuka is a dish of eggs poached in a spicy tomato stew, but I like to make this green version using herbs and Swiss chard. If green tomatoes were in season, they would be delicious is this version too. Make this for breakfast or brunch, and serve it with crusty bread to scoop up all the yolky goodness.
Ingredients (serves 4):
1 cup fresh cilantro leaves (packed)
1 cup fresh parsley leaves (packed)
1/2 cup fresh mint leaves
2 garlic cloves, minced
juice of two limes, divided into 2 bowls
1 tsp. ground cumin
1 tsp. ground coriander
1/2 cup olive oil, plus 3 tablespoons
2 bunches Swiss chard, washed and dried
1 stalk celery, finely chopped
1 yellow onion, finely chopped
1 jalapeno, minced
salt and pepper, to taste
Method: Preheat oven to 375 degrees. In the bowl of a food processor, put the cilantro leaves, parsley leaves, mint leaves, garlic, juice of one lime, cumin, coriander, and 1 teaspoon of Kosher salt. Pulse a few times, and slowly add the 1/2 cup of olive oil. You may need to add more oil until mixture becomes a loose sauce (not too thick). It should be coarsely processed, not puréed. Scrape into a bowl and set aside.
Cut out the stems from the Swiss chard. Chop the stems and coarsely and tear the leaves. In a 10” heavy skillet, heat 3 tablespoons of olive oil. Add the chard stems, celery, and onion, and cook until just soft. Add the jalapeño, chard leaves, reserved herb sauce, 1/2 cup water, and cook until leaves are just wilted. Using a spoon, make four “wells” in the sauce to hold the eggs. Break each egg and carefully place into the wells. Sprinkle a little salt onto each egg and do not stir. Let eggs cook for one minute over medium high heat, then put skillet into preheated oven to allow eggs to finish cooking, about 7 minutes. Make sure egg whites are cooked through, but yolks are still runny. Remove from oven and serve immediately with crusty bread.