Creamy Green Shakshuka with Chard & Lemon

Eating a skillet full of greens has never been so saucy and delicious. Harissa imparts fragrant cumin and coriander, and a splash of cream brings comfort. 

What You Get

Onion 

Garlic 

Chard 

Green harissa 

Cream 

Eggs 

Baguette 

Lemon

What You’ll Need

Olive oil

Salt

Chile flakes (optional)

Makes 3 servings

25 minutes active 

40 minutes total 

Step 1 

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

Step 2 

In a large sauté pan with a lid over medium heat, warm 3 tablespoons olive oil. Add the onion and 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 

Working in batches, add the chard leaves and sauté to wilt, 5 minutes total. Add the green harissa, stir, and continue to cook until thickened slightly, 3 minutes longer. Stir in ½ cup cream. Season to taste with salt and a pinch of chile flakes, if you like a bit of heat.

Step 4

Create divots in the sauce with the back of a spoon and crack in the eggs. Turn down the heat to low, cover, and cook until the whites are set and the yolks are done to your liking, 7 to 10 minutes for soft yolks.

Step 5

Meanwhile, slice and toast the baguette, and brush with a little olive oil.

Step 6

Squeeze lemon over the green shakshuka, then spoon the greens and eggs into bowls. Serve warm, with the toasted baguette for dunking.

Contains: milk, eggs, wheat.