Green Shakshuka with Goat Cheese and Dill
Recipe Date:
November 17, 2022
Serving Size:
8
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Shakshuka, put simply, is eggs baked in a sauce; more traditionally a spice-forward tomato-based sauce. This green version takes advantage of fresh, hearty winter greens and is best served alongside some crusty sourdough.
Ingredients
- 1 bunch swiss chard
- 1 bunch dino kale
- 1/2 yellow onion, sliced
- 2 cloves garlic, sliced
- 2 tbsps extra virgin olive oil
- 1/2 tsp celery salt
- 1/4 tsp ground cumin
- 8 ozs package of soft goat cheese
- 1 1/2 cups heavy cream
- 4 ozs goat cheese
- 6 eggs (depending on guest count)
- Salt
- A couple pinches of smoked paprika
- 1 tbsp rough chopped fresh dill
Directions
- Preheat the oven 350°F. Remove the chard from the stems, tear into pieces and set aside. Remove the kale from the stems and chop into small pieces and set aside.
- In a large cast iron pan on low heat, sweat the onions and garlic in the olive oil with the celery salt, cumin and a pinch of salt. Once the onions are softened and translucent, (~4-6 minutes) add in the kale and chard and cook down until wilted (an additional 4 minutes. Add in the cream and continue to stir until reduced slightly, about 8-10 minutes. Check for seasoning before creating small divots with the back of a spoon for the eggs. Crack in the eggs and evenly sprinkle chunks of the goat cheese over the top of the greens before transferring to the oven to bake for 15-20 minutes, or until the edges are bubbling and the eggs are baked through.
- Remove from the oven and season each egg with a pinch of salt, smoked paprika, and a scattering of the freshly chopped dill.
Take a look at our recommended pairing below.
