Green Shakshuka With Avocado And Lime Food

GREEN SHAKSHUKA WITH AVOCADO AND LIME

Green Shakshuka With Avocado and Lime image

This easy twist on classic North African shakshuka (traditionally eggs baked in tomato-pepper sauce, with cumin, paprika and cayenne) starts with an onion-garlic-chard sautéed until gently wilted: a nest of sorts for steam-poaching eggs. Once the eggs go in, be sure to keep the flame low and keep the pan covered while cooking, so the eggs stay soft and almost oozy at their yolk, and the Cotija melts a bit. The chard and the half-and-half create a sort of light broth at the bottom of the shakshuka, which holds so much flavor and is one of the dish's charms. Lastly, be daring with smoked hot sauce at the end: It'll push the creamy avocado, cheese and eggs to their peak.

Provided by Sarah Copeland

Categories breakfast, brunch, dinner, weeknight, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1 yellow onion, peeled and thinly sliced
2 garlic cloves, thinly sliced
1 large bunch/1 1/2 pounds Swiss chard, stems and leaves separated and chopped (about 9 cups)
1/2 teaspoon salt, plus more as needed
1/3 cup half-and-half or heavy cream
8 large eggs
1/4 teaspoon black pepper, plus more as needed
3 ounces cotija cheese or queso fresco, crumbled (about 3/4 cup)
1 avocado, sliced, for serving
1 small jalapeño, thinly sliced, for serving
Chopped cilantro, for serving
Smoked hot sauce, for serving
Corn tortillas, toasted, for serving
1 lime, cut into wedges, for serving

Steps:

Heat oil in a large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more.
Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with 1/2 teaspoon salt, pour in the half-and-half and stir loosely together.
Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid, sprinkle with salt, pepper, cotija, avocado, jalapeño and cilantro. Serve with smoked hot sauce, toasted tortillas and lime wedges.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 39 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 1102 milligrams, Sugar 3 grams, TransFat 0 grams

GREEN SHAKSHUKA

Green Shakshuka image

Loads of green goodness in this fun twist on shakshuka. Served up on grilled toast, it's a weekend brunch vibe you will appreciate.

Provided by Jonathan Charbz

Time 40m

Yield 4

Number Of Ingredients 16

Ingredients

4 slices sourdough bread
2 tablespoons extra-virgin olive oil, divided, or as needed
2 tablespoons unsalted butter
1 medium leek, halved lengthwise and sliced
½ teaspoon red pepper flakes, divided, or to taste
sea salt and cracked black pepper to taste
1 small zucchini, cut into half-moons
½ bunch green onions, chopped
8 cups baby spinach leaves
¼ cup chopped fresh parsley
½ medium lemon, juiced
4 large eggs
¼ cup crumbled feta cheese
1 tablespoon chopped fresh chives, or to taste
1 tablespoon chopped fresh cilantro, or to taste
2 medium avocado, diced

Steps:

Heat a grill pan over medium-low heat. Brush both sides of each bread slice with some of the olive oil. Grill both sides of bread until crispy and grill marks are evident, about 2 minutes. Remove from heat.
Heat remaining oil with butter in a 12-inch skillet over medium heat until butter is melted. Add leek, 1/4 teaspoon pepper flakes, and a good pinch of salt. Cook and stir for 5 minutes. Add zucchini and green onions, then season with salt and pepper. Stir and continue to cook for 3 minutes. Add spinach; season with more salt and pepper. Cover the skillet and let spinach cook down until wilted. Stir in fresh parsley and lemon juice; continue to cook for 1 minute more.
Make 4 small wells in the skillet and carefully crack an egg into each one. Season each egg with salt, pepper, and remaining pepper flakes. Cover the pan and cook until whites have set and yolks are at desired doneness, about 5 minutes.
Place the skillet on a wire cooling rack. Garnish with feta cheese, chives, and cilantro.
To serve, place one egg and green shakshuka over a grilled piece of toast, along with some sliced avocado and additional chives and cilantro.

Nutrition Facts : Calories 504.2 calories, Carbohydrate 33.9 g, Cholesterol 215.3 mg, Fat 36.6 g, Fiber 10.9 g, Protein 16.8 g, SaturatedFat 10.8 g, Sodium 478.1 mg, Sugar 4.7 g

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