Shakshuka is a one-skillet wonder, simmering saucy tomatoes, greens, and eggs all in the same pan. Melding together Mediterranean flavors, it’s a winner for brunch or dinner.
What You Get
Chermoula (Moroccan herb sauce)
Green garlic yogurt
What You’ll Need
Chile flakes (optional)
Makes 3 servings
Active Time: 30 minutes
Total Time: 45 minutes
Roughly slice the onion (you should have about 1½ cups). Chop 2 or 3 cloves of garlic. Rinse the chard, chop the ribs, and slice the leaves. Pick a couple of handfuls of parsley, toss the stems, and coarsely chop the leaves. Rinse and drain the chickpeas.
In a large sauté pan (12 to 14 inches) over medium 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 10 minutes. Add the garlic and stir until fragrant, 1 minute longer.
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, 7 minutes. Stir in the chard leaves until wilted, 3 minutes.
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 minutes for soft yolks.
Meanwhile, slice and toast the baguette.
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.