Coriander Green Shakshuka
4 qt (4 L) water
1 tbsp (15 g) salt, plus more to taste
2 bunches Swiss chard
3 tbsp (45 ml) extra-virgin olive oil
2 leeks, washed and sliced (green and white parts)
3 cloves garlic, slivered
1 jalapeño pepper, seeded and sliced (optional)
8 oz (230 g) spinach
1⁄2 cup (120 ml) heavy cream
Pepper, to taste
1⁄2 tsp ground coriander
1⁄2 tsp nutmeg
8 large eggs
1⁄3 cup (40 g) cubed feta cheese (optional)
Cilantro leaves, for garnishing
Pita bread, for serving (optional)
Israeli salad, for serving (optional)
Reprinted with permission from My Spiced Kitchen by Yaniv Cohen, Page Street Publishing Co. 2019. Photo credit: Sonja Garnitschnig @thespicedetective @pagestreetpublishing
Bring the water to a boil and add the salt. Separate the leaves and the stem of the chard. Chop the white stem and blanch the leaves for 2 minutes.
Heat the oil in a large skillet over medium-low heat. Sauté the leeks for about 10 minutes, or until softened. Add the garlic and jalapeño (if using) and cook for 2 minutes. Add the chard and spinach and cook over low heat while stirring for about 10 minutes, or until the leaves have softened. Add the cream, salt, pepper, coriander and nutmeg. Stir well. Cook for 5 minutes while bringing to a so boil.
If you like your shakshuka saucy, add the eggs now. If you’d rather have it thicker, cook for an additional 5 to 10 minutes, until further reduced, and then gently add the eggs to the sauce. Cover and cook for 15 minutes over low heat.
Turn off the stove and add the feta cheese (if using). Cover and let stand for 5 minutes. Garnish with the cilantro and serve with plenty of pita and a fresh Israeli salad, if desired.
CHEF'S TIP: If you’re an artichoke lover, feel free to add a few sliced artichoke hearts into the mix. Sauté it in when you add the chard. Yum!