Green Shakshuka

Ingredients

• •½ teaspoon caraway seeds
• •3 bunches green Swiss chard
• •1 to taste Kosher salt
• •2 whole serrano chiles
• •½ cup cilantro leaves
• •1 teaspoon ground cumin
• •⅜ cup olive oil
• •1 whole large onion
• •1 to taste black pepper
• •8 whole large eggs
• •1 to taste harissa powder

Cooking Instructions

1. 1.

   Preheat 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.

   5 min

2. 2.

   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.

   15 min

3. 3.

   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.

   40 min