Shakshouka with Red ChardShakshouka with Red Chard

Shakshouka with Red Chard might be a good recipe to expand your side dish recipe box. This recipe serves 4 and costs $2.09 per serving. One serving contains 337 calories, 12g of protein, and 19g of fat. This recipe from Feed Me Phoebe has 1 fans. From preparation to the plate, this recipe takes approximately 1 hour. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. With a spoonacular score of 61%, this dish is good. If you like this recipe, you might also like recipes such as Feeding Friends: Shakshouka with Red Chard, Red Chard Pasta with Red Fresno Chilies, and Shakshouka.

Ingredients

Cooking Instructions

1. 01

   In a large oven-proof (preferably cast iron) skillet, heat 1 tablespoon olive oil.

2. 02

   Saute the chard over high heat until wilted and the stems have begun to soften, about 5 minutes.

3. 03

   Transfer the chard to a bowl, along with any juices.

4. 04

   Add another tablespoon of oil to the skillet.

5. 05

   Saute the onion and peppers over medium-high heat until soft, about 8 minutes. Stir in the garlic, cumin, and harissa, if using. Cook until fragrant, 2 minutes. Carefully pour in the tomatoes. Bring to a simmer over high heat. Cook until the tomatoes have begun releasing their liquid, 5 minutes. Using a fork or masher, crush the tomatoes to break up the larger chunks and create a saucy consistency. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has thickened and the tomatoes have lost their acidity, about 20 - 30 minutes.Stir in the chard and simmer 5 minutes more. Create 4 large wells in the sauce. One at a time, crack the eggs into the wells. Simmer until the egg whites are set but the yolks are still runny, about 10 minutes.

6. 06

   Garnish with the cilantro leaves and serve straight.