The classic Tunisian dish shakshuka is a humble, satisfying one-pot meal of eggs in a long-simmered tomato and pepper sauce. We swapped out the red sauce for a fresh, vibrant mix of greens. For an easy one-pot keto meal, we chose savory Swiss chard and tender baby spinach. First, we cooked the sliced chard stems; then we stirred in garlic and coriander to create an aromatic base in which we cooked the chopped chard leaves and spinach. A roomy Dutch oven allowed us to wilt the large volume of greens easily. We blended a cup of the cooked greens with broth to give the sauce a creamy, cohesive texture.
To finish, we poached eight eggs, sprinkled with Aleppo pepper and salt, directly in the sauce, covering the pot to contain the heat for efficient, even cooking. We served our green shakshuka with a sprinkle of fragrant fresh dill and mint and salty, creamy feta cheese. If you can’t find Aleppo pepper, you can substitute ⅛ teaspoon paprika and ⅛ teaspoon finely chopped red pepper flakes. You should have about 12 ounces Swiss chard leaves after stemming. The Dutch oven will seem crowded when you first add the greens, but they will quickly wilt down. Avoid removing the lid during the first 5 minutes of cooking in step 3; it will increase the total cooking time of the eggs.
Instructions :
- Slice 4 ounces chard stems thin; discard remaining stems or reserve for another use. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add chard stems and ¼ teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and coriander and cook until fragrant, about 1 minute.
- Add chard leaves and spinach. Increase heat to medium-high, cover, and cook, stirring occasionally, until wilted but still bright green, 3 to 5 minutes. Off heat, transfer 1 cup chard mixture to blender. Add broth and 2 tablespoons oil and process until smooth, about 45 seconds, scraping down sides of blender jar as needed. Stir chard mixture and lemon juice into pot.
- Make 4 shallow indentations (about 2 inches wide) in surface of greens using back of spoon. Crack 2 eggs into each indentation and sprinkle with Aleppo pepper and remaining ¼ teaspoon salt. Cover and cook over medium-low heat until edges of egg whites are just set, 5 to 10 minutes. Off heat, let sit, covered, until whites are fully set and yolks are still runny, 2 to 4 minutes. Sprinkle with feta, dill, and mint and drizzle with remaining 2 tablespoons oil. Serve immediately.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
