Green Shakshuka

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As I am writing this I am also fasting, and just thinking about green shakshuka is making me so hungry.  This is one of my clean go-to recipes when I am coming off a fast, as it is loaded with fresh greens and warm jammy eggs.  As well, it is just a regular weekend brunch recipe!  This recipe has evolved since I first enjoyed a green version of shakshuka in Morocco in 2019.  My recipe is the closest to the one I enjoyed there.  I cannot wait for your to try this Green Shakshuka.  

We usually do not make brunch at home, and pre-pandemic it was something we would enjoy at one of our favorite places every so often.  If a rich tomato based red shakshuka was on the menu, I would always order it.  In fact, February 2020, was the last time we had bunch out and that is what I enjoyed.

When we were in Morocco in 2019 one of the first meals I had was a heavily herbed green shakshuka with perfectly runny yolk eggs.  I literally thought about this dish my entire trip, and unfortunately, none of the places we stayed after the first night served this amazing dish.  It was so bright and refreshing, the perfect nourishment after a long flight.

Fast forward to the pandemic and lockdown, after a couple of weeks of figuring out the new normal, I knew that I needed to create something special to look forward to every week.  Sunday brunch was created at Chez Us, and it became something to look forward to, and the planning would start to take place mid-week.  We would set aside quite time away from electronics, zoom-meetings and phones, and we would play vinyl, drink lots of coffee and enjoy a leisurely brunch making something special together.  This recipe for green shakshuka became a favorite Sunday brunch recipe.  

If you are not familiar with Shakshuka, you should be as it is a great recipe that can be breakfast or brunch all the way to dinner.  Sometimes I even make it for lunch.  Traditional shakshuka originated from Israel where it was introduced by Jewish immigrants to North African countries such as Morocco or Tunisia.  When I say Traditional I mean the red version which s loaded with tomatoes and warm spices.  It was an unassuming meal that could affordably feed large families.  I believe the first time I ever had it was in France over 15 years ago when we met a new friend at a small North African restaurant for brunch.  It was amazing.  I had not had a green version until my trip to Morocco.  I love having two options now. 

During the quest of nailing a recipe that was enjoyed months before, I tried a few different versions floating around the internet, and eventually made it my own. I tried using kale, Brussel sprouts, spinach and chard, as well as mixtures of all of these or just a few of the greens.  As well, we tried using different versions of spice, from harissa to urfa chili and Aleppo chili.  The key to this recipe is using fresh herbs and an abundance of them.  

For this recipe I use only chard now, unless I have some extra spinach or kale laying around I might toss it in.  I like how chard holds up when cooking as it does not become too soft.  I also enjoy adding the ribs of the chard as it adds a bit more texture.  When I am picking out a bunch of chard to use, I tried to pick the most colorful bunch I can, I love the rainbow colored ribs.  

Tips:

• Spices – I have not been using ground cumin, etc… since early pandemic.  Instead I grind seeds in a mortar or spice grinder, the flavor is so much better.  
• Herbs – use fresh as it is so much brighter.  If I have someone coming over that does not like cilantro then I use parsley or if I am in a pinch and out of cilantro.  Really parsley is not even close to the same flavor.  Or I will add more mint and dill.  
• This recipe can feed 2 – 4 people and it doubles really well too.  I only use as many eggs are will be eaten – Lenny likes two and I am a one egg person, hence three in this photo.  

More Delicious Brunch Recipes to Enjoy:

Banana Blueberry Pancakes

Homemade Chilaquiles

Spicy Breakfast Deviled Eggs

Yield: 2 - 4 servings

Green Shakshuka

Print

This recipe can feed 2 - 4 people depending on how hungry you are. I am a one egg person and Lenny is a two, that is the reasoning for three eggs shown.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 bunch rainbow chard, about 250 grams
• 2 tablespoons olive oil + a little more for cooking the eggs
• 1/2 yellow onion, roughly chopped
• 1 clove garlic, about 3 grams
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 - 1 teaspoon urfa chili - the amount depends on how much chili flavor you want
• 20 grams fresh cilantro - 
• 20 grams fresh dill
• 20 grams fresh mint
• fresh eggs - number depends on how many people.  I have added 4 to this recipe in the past
• maldon salt, to taste
• black pepper, to taste

Instructions

Place the cumin and coriander seeds into a mortar along with a sprinkle of salt and grind to just beat up the spices.  Set aside. 

Roughly chop the fresh herbs together, and set aside.  

Heat a large and deep frying pan over medium-low heat, add 2 tablespoons of olive oil.  Add the onion, stir and cook for 3 minutes.

Add the chard stems, stir and cook for 1 minute, then add the garlic and cook for 1 more minute.

Turn the heat to low, and add the roughly chopped chard, as well as the cumin, coriander and urfa chili, stir and cook for 6 minutes.  The moisture on the leaves from washing will help the chard cook evenly as it likely steams.  There is no need to add more moisture.

Stir in the herbs (I save a few for garnish), then make small circles in the mixture and place an egg into each.  Drizzle a small amount of olive oil over the top of each egg, cover with a lid and let cook over low heat.  

I really watch the above step as I like a runny yolk.  The perfect time for me is at 4 minutes, it is perfect when I lightly touch the yolk and it holds it shape and feels warm.  

Sprinkle with salt, pepper and a little more urfa chili., and a drizzle of olive oil. 

Serve.

Eat. 

Notes

Not only is this recipe great for brunch but it also makes a wonderfully light dinner. Make sure the chard is washed and the stems cut into small pieces and the leaves roughly chopped with the ribs still attached

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