Total Time: 1 hour
RECIPE OVERVIEW Shakshuka is a classic Tunisian dish featuring eggs poached in a spiced tomato sauce. This version goes green with a vibrant mix of Swiss chard and baby spinach. Cooking the sliced chard stems with onion creates an aromatic base, and we chose citrusy coriander and mild Aleppo pepper to flavor the greens. Cooking in a roomy Dutch oven allows us to wilt a large volume of raw greens easily. We blend some of the greens with broth to give the sauce a cohesive texture and add frozen peas for sweetness. To finish, we poach eight eggs directly in the sauce. If you can’t find Aleppo pepper, you can substitute ⅛ teaspoon of paprika and ⅛ teaspoon of finely chopped red pepper flakes. The Dutch oven will seem crowded when you first add the greens, but the greens will quickly wilt down. Avoid removing the lid during the first 5 minutes of cooking in step 3; it will increase the total cooking time of the eggs.
2 pounds Swiss chard, stems removed and reserved, leaves chopped
¼ cup extra-virgin olive oil, divided
1 large onion, chopped fine
¾ teaspoon table salt
4 garlic cloves, minced
2 teaspoons ground coriander
11 ounces (11 cups) baby spinach, chopped
½ cup vegetable broth
1 cup frozen peas
1½ tablespoons lemon juice
8 large eggs
½ teaspoon ground dried Aleppo pepper
2 ounces feta cheese, crumbled (½ cup)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1. Slice chard stems thin to yield 1 cup; discard remaining stems or reserve for another use. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add chard stems, onion, and salt and cook until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in garlic and coriander and cook until fragrant, about 1 minute.
2. Add chard leaves and spinach. Increase heat to medium-high; cover; and cook, stirring occasionally, until wilted but still bright green, 3 to 5 minutes. Off heat, transfer 1 cup chard mixture to blender. Add broth and process until smooth, about 45 seconds, scraping down sides of blender jar as needed. Stir chard-broth mixture, peas, and lemon juice into pot.
3. Using back of spoon, make 4 shallow indentations (about 2 inches wide) in surface of greens. Crack 2 eggs into each indentation, sprinkle with Aleppo pepper, and season with salt. Cover and cook over medium-low heat until edges of egg whites are just set, 5 to 10 minutes. Off heat, let sit, covered, until whites are fully set and yolks are still runny, 2 to 4 minutes. Sprinkle with feta, dill, and mint and drizzle with remaining 2 tablespoons oil. Serve immediately.