GREEN SHAKSHUKA WITH AVOCADO AND LIME
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
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
Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them.
Categories Bon Appétit Chard Egg Brunch Dinner Hot Pepper Cilantro Cumin Caraway Quick and Healthy
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; finely grind in spice mill or with mortar and pestle.
- Remove ribs and stems from 1 bunch chard; discard. Blanch leaves in a large pot of boiling salted water 10 seconds. Immediately transfer to a bowl of ice water; let cool. Drain and squeeze out excess water. Coarsely chop; transfer to a blender. Add chiles, cilantro, cumin, caraway, 1/4 cup oil, and 1 cup ice. Purée, adding more ice if needed, until smooth; season with salt.
- Trim tough stems from remaining chard; separate leaves from ribs. Tear leaves into large pieces; chop ribs into bite-size pieces. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook onion, stirring often, until starting to soften, about 5 minutes. Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5-8 minutes. Working in batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes. Pour in purée and use a spoon to create 8 small wells; crack an egg into each well. Sprinkle lightly with salt and harissa powder. Bake until eggs are just set, 20-25 minutes. Top with dill.
GREEN SHAKSHUKA
Treat yourself to a shakshuka with a difference. Mix up your favourite greens, eggs and flatbreads to serve with this healthy weekend breakfast
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 35m
Number Of Ingredients 13
Steps:
- Heat the oil in a wide, shallow frying pan over a medium heat. Add the leeks with a pinch of salt and cook for 4 mins until softened. Add handfuls of spinach to the pan, stirring until wilted.
- Stir in the peas, garlic, cumin, herbs and some seasoning. Cook for a few mins until it smells fragrant, then create four gaps and crack two eggs into each. Cover and cook for 10 mins or until the whites are set but the yolks are runny - they will carry on cooking slightly as you take them to the table.
- Season the eggs with flaky sea salt, dollop spoonfuls of the yogurt interspersed with the harissa, and scatter over a few mint leaves. Serve with a pile of flatbread for scooping.
Nutrition Facts : Calories 337 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 0.6 milligram of sodium
GREEN SHAKSHUKA
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
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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- Preheat oven to 325°. Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; finely grind in spice mill or with mortar and pestle.
- Remove ribs and stems from 1 bunch chard; discard. Blanch leaves in a large pot of boiling salted water 10 seconds. Immediately transfer to a bowl of ice water; let cool. Drain and squeeze out excess water. Coarsely chop; transfer to a blender. Add chiles, cilantro, cumin, caraway, ¼ cup oil, and 1 cup ice. Purée, adding more ice if needed, until smooth; season with salt.
- Trim tough stems from remaining chard; separate leaves from ribs. Tear leaves into large pieces; chop ribs into bite-size pieces. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook onion, stirring often, until starting to soften, about 5 minutes. Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5–8 minutes. Working in batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes. Pour in purée and use a spoon to create 8 small wells; crack an egg into each well. Sprinkle lightly with salt and harissa powder. Bake until eggs are just set, 20–25 minutes. Top with dill.
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- Place the parsley, cilantro, dill, garlic, jalapeno, lime juice, olive oil, peas, and pine nuts in a food processor. Process until blended and the texture similar to pesto.
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