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Rainbow Shakshuka
Shakshuka is a healthy and delicious breakfast or brunch dish that's easy to make and full of flavor. Here's a recipe for rainbow shakshuka that highlights the use of Rainbow Swiss Chard and Spinach, right from your Farmstand.
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Ingredients
- 1 bunch rainbow swiss chard, stems and leaves separated, chopped
- 1 bunch spinach, stems and leaves separate, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 green onions, chopped
- 2 Tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes
- 1/2 c vegetable broth or water
- 4 - 6 eggs
- to taste salt and pepper
- optional cherry tomatoes, chopped (for garnish)
- optional parsley, chopped (for garnish)
Instructions
Step 1
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and cook until softened and translucent, about 5-7 minutes.
Step 2
Add the chopped chard stems and green onions to the skillet, and cook for another 5 minutes, or until they have softened.
Step 3
Add the chopped chard leaves to the skillet, along with the cumin, coriander, paprika, and red pepper flakes. Cook until the chard leaves have wilted, about 3-5 minutes.
Step 4
Pour the vegetable broth or water into the skillet, and stir to combine. Allow the mixture to simmer for a few minutes, or until the liquid has reduced slightly.
Step 5
Use a spoon to make small indentations in the chard mixture, and crack an egg into each indentation. Season the eggs with salt and pepper.
Step 6
Cover the skillet and cook until the eggs are cooked to your liking, about 5-8 minutes. For runny yolks, cook for 5 minutes; for fully cooked yolks, cook for 8 minutes.
Step 7
Once the eggs are cooked, remove the skillet from the heat and garnish with chopped parsley, if desired.
Step 8
Serve the green shakshuka hot, with toasted bread or pita on the side for dipping and scooping up the flavorful chard mixture and runny yolks. Enjoy!