Spicy Shakshuka with Greens and Feta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: North African, Middle Eastern
Yield: 4 servings
Ingredients
  • 30 ml (2 Tbsp) extra-virgin olive oil
  • One 5-6 oz onion, cut vertically* into ⅛-inch slices
  • Kosher salt
  • 1 sweet pepper (4-5 oz), seeds and ribs removed, cut into ¼-inch slices
  • 3-4 garlic cloves, sliced as thinly as possible
  • 1 tsp ground cumin
  • ½ tsp sweet paprika
  • ¼ tsp smoked paprika
  • Pinch of Aleppo chile flakes
  • 1 serrano or jalapeno pepper, seeds removed, sliced into thin rings or finely diced**
  • 28 oz (1 large can) low-or no-salt diced or crushed tomatoes
  • Freshly ground black pepper
  • 10 ml (2 tsp) sherry vinegar
  • 1 bunch (about 8 oz) Swiss chard leaves***, roughly chopped
  • ¼ cup chopped fresh cilantro or parsley, plus more for garnish
  • 4 large eggs
  • 4 oz (1 cup) crumbled sheep’s milk feta, divided
  • Raw chile slices for optional garnish
Procedure
  1. Make sauce: In a large skillet that has a lid, heat oil over medium-low heat. Add onion, bell pepper and a pinch of salt. Cook for 15-20 minutes, stirring occasionally, until onions are completely wilted and bell pepper is soft.
  2. Increase heat to medium, add garlic, cumin, sweet paprika, smoked paprika, Aleppo flakes, and sliced or diced chilies (if using). Cook for 1-2 minutes, stirring frequently, until spices are fragrant and garlic is soft.
  3. Add crushed tomatoes, ½ teaspoon salt and several grinds of black pepper. Simmer sauce for 8-10 minutes until slightly reduced and thickened. Stir in chard, cover pan, and cook until chard is wilted, 5-6 minutes. Stir in sherry vinegar and taste sauce for seasoning, adding salt and pepper if desired (don’t go too heavy on the salt - you’ll get some from the cheese). Mix in chopped herbs.
  4. Add cheese: Sprinkle 3 ounces (¾ cup) feta over the sauce, and give it a quick stir.
  5. Add eggs: Use a spoon to create 4 evenly spaced wells or indentations in the sauce, and carefully crack an egg into each one. If you’re afraid of cracking the eggs directly into the skillet, do them one by one in a ramekin or shallow bowl and slide each egg into the pan from there. Sprinkle each egg with a small pinch of salt.
  6. Cook eggs: Cover the pan with a lid, reduce heat to low, and cook for 6-8 minutes or until whites are just opaque and barely set/still jiggly, and yolks are thickened but still runny.
  7. Serve: Use a large spoon or spatula to transfer each serving (one egg plus about ¾ cup sauce) to a plate or shallow bowl, and garnish with chopped herbs, remaining crumbled cheese, and sliced raw chilies if desired. Serve with flatbread or socca.
Notes
*Be sure to slice the onion from stem to base whenever you’re sautéing them - it helps keep the size and shape of the slices consistent. See the body of the post for more details about this.

**I love spicy food so I keep the seeds and ribs in my chilies and slice them into thin rings. If you want the flavor of the chile without all that heat, slice it in half, remove all the seeds and the white ribs, and cut into small strips or dice. Alternatively you can drop the entire seeded, de-ribbed halves into the sauce and simmer them for a few minutes to leach out some flavor, then remove and discard.

***You can substitute another tender leafy green for chard, just be sure to use one that doesn’t require a long cooking time to break down. I recommend spinach or arugula.
Nutrition Information
Serving size: 1 egg + ¾ cup sauce
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/spicy-shakshuka-greens-feta/