25 min active35 min total3 servings

Baked Eggs with Chard & Harissa (Green Shakshuka)

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.

Ingredients Included

  • Onion
  • Garlic
  • Chard
  • Green harissa
  • Cream
  • Eggs
  • Baguette
  • Lemon

You'll Need

  • Olive oil
  • Salt
Allergen Note: Contains milk, eggs, wheat.

Step 1

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

Step 2

In a large sauté pan (12 to 14 inches) 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.

Step 4

Create divots in the sauce with the back of a spoon and crack in the eggs. Turn down the heat to low 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.
Find more recipes like this in the Good Eggs Vegetarian Dinner Kit
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