Green Shakshuka May 29 2020

A play on the traditional shakshuka, this flavourful, bright green dish is going to be your new favourite breakfast for dinner.

3 tablespoons olive oil
1 leek, thinly sliced
1 small white onion, thinly sliced
2 cloves garlic, thinly sliced
1 bunch Swiss chard, cut into ribbons
½ teaspoon salt
6 free range eggs
For the paste:
1 cup roughly chopped parsley with stems
1 cup roughly chopped coriander with stems
2 red chilies, seeds removed
2 leaves Swiss chard
½ cup olive oil
⅓ cup water
½ teaspoon salt
To serve:
mint leaves
chili flakes

flatbread or pita

1. Heat 3 tablespoons of olive oil in a medium skillet over medium-high heat. Add onions, leeks, garlic, and salt. Cook, stirring often, until translucent and soft (about 5 minutes).

2. Meanwhile, add parsley, coriander, red chili, 2 Swiss chard leaves, ½ cup olive oil, ⅓ cup water, and salt to blender. Blend until smooth.

3. Add Swiss chard to skillet and sauté for 2 minutes. Once chard has wilted, combine the herby green paste into the skillet, and stir until well combined.

4. Lower heat and use a spoon to create 6 small wells; crack an egg into each well and cover with lid. Let sit for 4 to 6 minutes until whites of eggs are cooked.

5. Serve with mint leaves, chilli flakes, salt, and your favorite flatbread or pita.