Recipe: Shakshuka with Swiss Chard & Potatoes

Another shakshuka recipe! Check out my last one here 🙂 Shakshuka is incredibly flavorful. It is such a great way to spice up your usual meals and try something new. Read more about it in my last shakshuka post. The recipe below is adapted from a Blue Apron one I tried this winter.

If you are looking for more ways to enjoy poached eggs, read this post on Spoon University!

Shakshuka with Swiss Chard and Potatoes

Serves: 2

Ingredients

  • 4 teaspoons olive oil
  • 1/2 pound fingerling potatoes
  • 1 shallot
  • 4 cloves garlic
  • 4 ounces mini sweet pepper
  • 1/2 bunch swiss chard
  • 1 can crushed tomatoes (15 ounces)
  • 1/2 teaspoon ground espelette pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup water
  • 2 eggs
  • 1 small baguette

Directions

Preheat the oven to 475 degrees Fahrenheit. Wash and dry all produce!

Thinly slice the potatoes into small round pieces, looking like circles or discs. In a medium non-stick pan, heat 2 teaspoons of olive oil on medium-high heat until hot. Add the potatoes and allow to cook for 5 minutes,until they are lightly softened and browned. Stir occasionally.

While the potatoes are cooking, peel and dice the shallot. Do the same to the garlic. Dice the sweet peppers, being sure to discard the stems and seeds. Separate the swiss chard leaves and stems. Roughly chops the leaves, and thinly slice the stems.

Add the shallot, 2 cloves of garlic, sweet peppers, and swiss chard stems to the potatoes. Stirring frequently, allow to cook for 3 minutes, until soft and fragrant.

Next, add the chard leaves, crushed tomatoes, ground pepper, red pepper flakes, and 1/4 cup water to the pan. Cook for 8 minutes, stirring occasionally. When the mixture is slightly thickened, turn off the heat. Transfer to an oven-safe dish if your pan cannot go in the oven.

Create 2 wells, using a spoon, in the pan. Crack an egg into each one. Bake for 7-9 minutes, until the egg whites are set and the yolks are cooked how you like them. Let cool for 2-3 minutes.

While the eggs are cooking, use a bread knife to cut the baguette in half lengthwise. Drizzle each with 1 teaspoon olive oil. Season with salt and pepper. Toast in the oven for 7-9 minutes, until the edges are crispy. Add 1 clove of diced garlic to each!

Serve the dish in two bowls, with an egg in each serving. Enjoy with 1/2 the baguette with toasted garlic.

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