Shakshuka with Tomatoes & Eggs

What You Get

Chard

Onion

Garlic

Chickpeas

Crushed tomatoes

Chermoula (Moroccan herb sauce)

Eggs

Baguette

Parsley

Green garlic yogurt

What You'll Need

Olive oil

Salt

Chile flakes (optional)

Step 1

Rinse the chard, chop the ribs, and slice the leaves. Roughly slice the onion (you should have about 1½ cups). Chop 2 or 3 cloves of garlic. Rinse and drain the chickpeas.

Step 2

In a large sauté pan (12 to 14 inches) over medium-high heat, warm 3 tablespoons olive oil. Add the sliced onion and chopped chard ribs, season with a pinch of salt, and sauté until softened, about 5 minutes. Add the garlic and stir until fragrant, 1 minute longer.

Step 3

Add the crushed tomatoes, rinsing out the can with 1 cup water, and adding it to the sauce. Add the chickpeas, chermoula, and a pinch of chile flakes, if using, and stir to combine. Simmer until the sauce thickens slightly and the flavors have combined, 5 minutes. Stir in the chard leaves until wilted, 3 minutes. Season to taste with salt.

Step 4

Create divots in the sauce with the back of a spoon and crack in 6 eggs. Turn down the heat, cover the pan, and simmer until the egg whites are set and the yolks are cooked to your liking, 10 to 12 minutes for soft yolks.

Step 5

Meanwhile, slice and toast the baguette, and brush with a little olive oil. Pick a couple of handfuls of parsley, toss the stems, and coarsely chop the leaves.

Step 6

Spoon the tomato sauce and eggs into bowls and top with a sprinkle of parsley and a dollop of green garlic yogurt. Serve warm, with the toasted baguette for dunking.