The DailyDyl

Most of the time when you think of Shakshuka you think of a red sauce dish. So, as I was looking for recipes, the sight of a Green Shakshuka recipe immediately caught my attention. It was initially planned as the second dinner I intended to prepare for my family, but finding Tomatillos proved challenging. Luckily, I was able to find them this time around. It was definitely worth the wait.

This Shakshuka dish pairs well with bread and multigrain tortilla chips. I used Food Should Taste Good brand’s Multigran chips which has been a family favorite for years. We just refer to them as “Grandma Chips” since she would almost always have them when she came to visit. So if anyone in our household ever mentions Grandma Chips we know what the other is talking about. These chips can be found at Costco.

The recipe is from Delish.

Ingredients

• 1 lb. fresh tomatillos, husks removed
• 3 1/2 tbsp. extra-virgin olive oil, divided
• Kosher salt
• 1 large bunch Swiss chard
• 1 medium onion chopped
• 1 jalapeño, minced (optional)
• 3 cloves garlic, minced
• Freshly ground black pepper
• 1/2 c. roughly chopped parsley
• 1/2 c. roughly chopped cilantro, plus more for garnish
• 6 large eggs
• 1 avocado, sliced for garnish
• Cotija cheese
• Warm tortillas or crusty bread for serving

Directions

1. Preheat oven to 450º and line a large baking sheet with foil. Rinse tomatillos well, then cut in quarters. On prepared baking sheet toss with ½ tablespoon oil and season with salt. Roast until tomatillos are softened and starting to char slightly, 20 minutes, turning halfway through. Remove from oven and reduce heat to 325º.
2. Cook Swiss chard: Meanwhile, strip chard leaves from stems, reserving half the stems. Working in batches, finely chop the leaves by stacking 4to 5 leaves and rolling them tightly. Thinly slice the roll vertically, then finely chop the strips of leaves. Finely chop stems, keeping them separate from chard leaves.
3. In a large ovenproof skillet over medium heat, heat 2 tablespoons oil. Cook chard stems, onion, and jalapeño, if using, until softened and golden, 5 to 7 minutes. Add garlic and cook until fragrant, 1 minute.
4. Working in batches, add chopped chard leaves to skillet, allowing each batch of greens to cook down and reduce slightly before adding more. Cook greens for 5 minutes, or until fully wilted. Season with salt and pepper.
5. Blend sauce: While the greens cook, add roasted tomatillos, herbs, remaining 1 tablespoon oil, and 1 cup water to a blender. Blend until smooth, then add sauce to the chard mixture.
6. Bring sauce to a slight boil, then reduce heat and bring to a simmer. Use a wooden spoon to create 6 evenly spaced wells in the simmering sauce. Carefully crack an egg into each well and season each with a sprinkle of salt and pepper. Remove pan from heat and transfer to oven.
7. Bake eggs: Bake until eggs are just set and yolks are still runny, 10 to 13 minutes.
8. Garnish with avocado slices, cheese, and cilantro, and serve with warm corn tortillas or crusty bread.