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One-Skillet Green Basil Shakshuka

One-Skillet Green Basil Shakshuka

Servings 2 to 4 people

Equipment

  • 10-inch skillet with a lid (or just use a larger skillet or baking sheet to cover the skillet)
  • Wooden spoon
  • Cutting board
  • Chef’s knife

Ingredients

  • 1 tbsp olive oil
  • 1 large bunch rainbow chard (about 1 pounds), stems thinly sliced and leaves finely chopped and kept separate (4 packed cups) 
  • 1 large shallot, diced
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • Kosher salt
  • ½ tsp smoked paprika
  • ¼ tsp red pepper flakes
  • ¼ teaspoon ground turmeric 
  • 1/2 cup basil, thinly sliced, divided
  • 1/4 cup water or heavy cream (water for Whole30)
  • 4 large eggs
  • 1/2 cup crumbled feta cheese, crumbled (about 3/4 cup) (omit for Whole 30 and use diced avocado instead)

Substitutions:

  • Swiss chard—> kale (deribbed, skip the stem step), collards, Napa cabbage
  • Shallot—> small yellow or red onion
  • Garlic cloves—> 1/2 teaspoon garlic powder
  • Cumin, paprika, red pepper flakes, turmeric—> it’s fine to leave out one or several of these spices. Swap in one of the following for a different but excellent flavor: 1 tablespoon harissa paste, chili powder, tiny pinch of cayenne pepper, dried thyme, dried oregano, chipotle powder
  • Basil—> cilantro or parsley
  • Water or heavy cream—> ok, I know you definitely have water, but I just wanted to add here that if you have a container of chicken stock going bad in the fridge, this is a great place to use that!
  • Eggs—> errr, this is an egg dish, ma’am. But if you don’t have any eggs, fine, sure, you can just serve this braised green sich alongside grilled meat or something!
  • Feta cheese—> goat cheese, cotija cheese, parmesan cheese…. do your thing here. Whatever cheese you have will probably be delicious.

Instructions

  • Warm 1 tablespoon olive oil in a 10-inch skillet over medium-high heat. Add Swiss chard stems only and 1 large minced shallot. Cook, stirring often, for 3 to 4 minutes, until tender. 
  • Add 3 minced garlic cloves, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon turmeric and stir for 1 more minute, until very fragrant. Stir in finely chopped Swiss chard leaves, 1/4 cup thinly sliced basil, and 1/4 cup water or heavy cream and cook for 2 to 3 minutes, until leaves are tender and most of the liquid has evaporated. 
  • Reduce heat to medium-low. Using the back of a wooden spoon, create four 2-inch divots in the chard mixture. Crack an egg into each divot. Season eggs with a pinch of salt. Cover and cook until whites are almost set, 4 to 6 minutes.
  • Sprinkle 1/2 cup crumbled feta cheese over top, then cover, and cook until the whites are set and the yolks are cooked to your liking, 2 to 4 minutes more.
  • Serve into shallow bowls and garnish with remaining 1/4 cup thinly sliced basil.