Green Shakshuka
Green Shakshuka is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 325°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 325°F.
Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute.
Let cool; finely grind in spice mill or with mortar and pestle.
Remove ribs and stems from 1 bunch chard; discard.
Blanch leaves in a large pot of boiling salted water 10 seconds.
Immediately transfer to a bowl of ice water; let cool.
Drain and squeeze out excess water.
Coarsely chop; transfer to a blender.
Add chiles, cilantro, cumin, caraway, 1/4 cup oil, and 1 cup ice.
Purée, adding more ice if needed, until smooth; season with salt.
Trim tough stems from remaining chard; separate leaves from ribs.
Tear leaves into large pieces; chop ribs into bite-size pieces.
Heat remaining 2 Tbsp. oil in a large skillet over medium.
Cook onion, stirring often, until starting to soften, about 5 minutes.
Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5–8 minutes.
Working in batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes.
Pour in purée and use a spoon to create 8 small wells; crack an egg into each well.
Sprinkle lightly with salt and harissa powder.
Bake until eggs are just set, 20–25 minutes.
Top with dill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.