Green Shakshuka With Chard, Zucchini And Peas Recipe

Name: Green Shakshuka With Chard, Zucchini And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Tablespoons Olive Oil, Divided; 1 Large Zucchini (3/4 Pound), Diced; 1 Shallot, Chopped; 1 bunch Swiss Or Rainbow Chard, Leaves Roughly Chopped And Stems Thinly Sliced; 1 Jalapeno Pepper, Seeds And Ribs Removed If You Want It Less Spicy, Roughly Chopped; 2 cloves Garlic, Chopped; 1/2 teaspoons Ground Cumin; 1 teaspoon Sea Salt; 1 bunch Cilantro, Roughly Chopped; 1 cup Loosely Packed Mixed Herb Leaves (mint, Parsley, Chives); 3/4 cups Water Or As Needed; 1 cup Sweet Peas, Fresh Or Frozen; 4 Eggs; Yogurt Or Labne, For Serving (optional); Lemon Wedges (optional)

Servings: persons

5 Tablespoons Olive Oil, Divided
1 Large Zucchini (3/4 Pound), Diced
1 Shallot, Chopped
1 bunch Swiss Or Rainbow Chard, Leaves Roughly Chopped And Stems Thinly Sliced
1 Jalapeno Pepper, Seeds And Ribs Removed If You Want It Less Spicy, Roughly Chopped
2 cloves Garlic, Chopped
1/2 teaspoons Ground Cumin
1 teaspoon Sea Salt
1 bunch Cilantro, Roughly Chopped
1 cup Loosely Packed Mixed Herb Leaves (mint, Parsley, Chives)
3/4 cups Water Or As Needed
1 cup Sweet Peas, Fresh Or Frozen
4 Eggs
Yogurt Or Labne, For Serving (optional)
Lemon Wedges (optional)

1
In a medium cast iron skillet, heat 1 tablespoon of oil. Saute zucchini, shallot and chard stems over medium-high heat, stirring occasionally until soft, about 5 minutes. Add chard leaves, jalapeno, garlic, cumin and salt. Cook for another 5 minutes, until leaves are wilted and garlic fragrant.
2
Transfer 3/4 of the cooked veggies (leaving a scant cup behind in the pan) to a blender or food processor along with cilantro, mixed herbs, salt and remaining 4 tablespoons (1/4 cup) olive oil. Puree until smooth, adding 1/4 cup water at a time to get the mixture to a pourable consistency (I used 3/4 cup).
3
Return green sauce to the pan along with peas, and bring to a simmer over medium heat. Create wells (1 for each egg), keeping 1/2 inch in between them, and crack eggs into the center. Place lid on the skillet and cook the eggs over medium-low flame until whites have just set. Don't overcook! You want the eggs to jiggle so you know the yolks are still runny, about 6 to 8 minutes.
4
Serve immediately alongside yogurt or labne and a squeeze of lemon juice, if you like.
5
Notes: The green base can be made a few days in advance. Just reheat and add the eggs when ready to serve!

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 Tablespoons Olive Oil, Divided, 1 Large Zucchini (3/4 Pound), Diced, 1 Shallot, Chopped, 1 bunch Swiss Or Rainbow Chard, Leaves Roughly Chopped And Stems Thinly Sliced, and more.

Yes, Green Shakshuka With Chard, Zucchini And Peas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Shakshuka With Chard, Zucchini And Peas

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