Green Shakshuka with Chard, Zucchini and Peas
Author: Bridee Date Posted:7 November 2018
This easy green shakshuka is a spin on the classic Israeli baked egg dish. Instead of spiced tomato sauce, the base is a mix of chard, peas, zucchini, coriander and other green goodness.
1 spring onion chopped
1 bunch Swiss or Rainbow chard leaves roughly chopped and stems thinly sliced
1 large zucchini, diced
1 jalapeno pepper seeds and ribs removed if you want it less spicy, roughly chopped
2 garlic cloves chopped
1/2 teaspoon Gourmet Organic Herbs Organic Ground Cumin
1 teaspoon Maldon Sea Salt Flakes
1 coriander bunch roughly chopped
1 cup loosely packed mixed herb leaves mint, parsley, chives
1 cup peas fresh or frozen
Meredith Dairy Natural Sheeps Milk Yoghurt or labne optional, for serving
Lemon wedges optional
In a medium cast iron skillet, heat 1 tablespoon of the oil. Sauté the zucchini, shallot and chard stems over medium-high heat stirring occasionally, until soft, about 5 minutes. Add the chard, jalapeno, garlic, cumin and salt. Cook for another five minutes, until the leaves are wilted and garlic fragrant. Transfer 3/4 of the cooked veggies (leaving a scant cup behind in the pan) to a blender or food processor along with the cilantro, mixed herbs, salt and 1/4 cup olive oil. Puree until smooth, adding 1/4 cup of water at a time to get the mixture to a pourable consistency (I used 3/4 cup).
Return the green sauce to the pan, along with the peas, and bring to a simmer over medium heat. Create 4 wells, keeping 1/2 and inch in between them, and crack the eggs into the center. Place lid on the skillet and cook the eggs over a medium-low flame until the whites have just set – don’t overcook! You want the eggs to jiggle so you know the yolks are still runny—about 6 to 8 minutes.
Serve immediately alongside yogurt or labne and a squeeze of lemon juice, if you like.
The green base can be made a few days in advance. Just reheat and add the eggs when ready to serve!