Servings: 4
Start to finish: 50 minutes
2 pounds Swiss chard, stems removed and reserved, leaves chopped
1/4 cup extra-virgin olive oil
1 large onion, chopped fine
Salt
4 garlic cloves, minced
2 teaspoons ground coriander
11 ounces (11 cups) baby spinach, chopped
1/2 cup chicken or vegetable broth
1 cup frozen peas
1 1/2 tablespoons lemon juice
8 large eggs
1/2 teaspoon ground dried Aleppo pepper
2 ounces feta cheese, crumbled (1/2 cup)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
Slice chard stems thin to yield 1 cup; discard remaining stems or reserve for another use. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add chard stems, onion, and 3/4 teaspoon salt and cook until vegetables are 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 process until smooth, about 45 seconds, scraping down sides of blender jar as needed. Stir chard mixture, peas, 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, sprinkle with Aleppo pepper, and season with 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.
Nutrition information per serving: 441 calories; 241 calories from fat; 22 g fat (7 g saturated; 0 g trans fats); 443 mg cholesterol; 1047 mg sodium; 27 g carbohydrate; 11 g fiber; 6 g sugar; 25 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Green Shakshuka in “Cook It In Your Dutch Oven .”
America’s Test Kitchen provided this article to The Associated Press.
