The inspiration for this green shakshuka recipe comes from HaBasta, a popular restaurant on the edge of Carmel Market in Tel Aviv, where the shakshuka is packed with green chard and spinach and a little hot pepper provides just a touch of spice. Serve with pita or crusty bread to sop up the sauce for a quick dinner or for brunch.
Ingreadient
- ⅓ cup extra-virgin olive oil
- 1 large onion, finely chopped
- 12 ounces chard, stemmed and chopped
- 12 ounces mature spinach, stemmed and chopped
- ½ cup dry white wine
- 1 small jalapeño or serrano pepper, thinly sliced
- 2 medium cloves garlic, very thinly sliced
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ½ cup low-sodium no-chicken or chicken broth
- 2 tablespoons unsalted butter
- 6 large eggs
- ½ cup crumbled feta or goat cheese
Direction
- Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until soft and translucent but not browned, 7 to 8 minutes. Add chard and spinach, a few handfuls at a time, and cook, stirring often, until wilted, about 5 minutes. Add wine, jalapeño (or serrano), garlic, salt and pepper; cook, stirring occasionally, until the wine is absorbed and the garlic softens, 2 to 4 minutes. Add broth and butter; cook, stirring, until the butter is melted and some of the liquid is absorbed, 1 to 2 minutes.
- Crack eggs over the vegetables. Cover and cook over medium-low heat until the whites are set, 3 to 5 minutes. Remove from heat and sprinkle with cheese; cover and let stand for 2 minutes before serving.
