Green Shakshuka
If shakshuka and creamed spinach had a baby this would be it- I've been dreaming of a green shakshuka ever since I had one in a restaurant a few weeks ago but wasn't sure which direction I wanted to go. I had a million ideas but I finally settled on this- spinach, swiss chard, and leeks simmered in Parmesan cream and topped with eggs that bake in the creamy, garlicky, perfection- it's divine! A hint of lemon juice cuts the richness and adds a tang that goes so well with the chard. I Seasoned the shakshuka simply with chili flakes, fresh nutmeg, salt and pepper and it was out. of. this. world. amazing. You need a good crusty loaf of bread to dip into the creamy goodness and you are set for breakfast, brunch, lunch or even dinner. This one is definitely going on repeat. Enjoy!
3 Tbl olive oil
1 cup packed chopped leeks (white and light green parts only, washed and dried)
5 big cloves garlic, minced
3 cups packed sliced swiss chard (greens and the tender parts of the stalk that have been washed and dried)
3 cups packed baby spinach
1/2 cup of half and half (in Israel use 15% cream)
1/2 cup grated Parmesan
juice of half a lemon
salt, pepper, 1/4 tsp ground nutmeg, big pinch chili flakes
6 eggs
1/4 cup parmesan
2 Tbl chopped fresh parsley
Heat 3 tablespoons of olive oil in a saute pan or even better, a cast iron pan like this https://amzn.to/441UQc1 and add the leeks. Season them with salt and pepper and let them cook three minutes or until they start to get tender. Add the garlic and cook another two minutes. Add the chard and spinach, cover and let it wilt. Once wilted, season with salt, pepper, nutmeg and chili flakes. Add the half and half and Parmesan and let the mixture simmer for 5 minutes. Add the lemon, taste for seasoning and add salt and pepper as needed. Make little wells in the spinach and drop in your eggs, swirling the whites a little so they combine with the spinach mixture. Cover the pan and cook for about 5-7 minutes until whites are set but the yolks are still runny. Season the eggs with salt, pepper, and chili flakes, sprinkle the 1/4 cup Parmesan and parsley over the top and dig in!
3 Tbl olive oil
1 cup packed chopped leeks (white and light green parts only, washed and dried)
5 big cloves garlic, minced
3 cups packed sliced swiss chard (greens and the tender parts of the stalk that have been washed and dried)
3 cups packed baby spinach
1/2 cup of half and half (in Israel use 15% cream)
1/2 cup grated Parmesan
juice of half a lemon
salt, pepper, 1/4 tsp ground nutmeg, big pinch chili flakes
6 eggs
1/4 cup parmesan
2 Tbl chopped fresh parsley
Heat 3 tablespoons of olive oil in a saute pan or even better, a cast iron pan like this https://amzn.to/441UQc1 and add the leeks. Season them with salt and pepper and let them cook three minutes or until they start to get tender. Add the garlic and cook another two minutes. Add the chard and spinach, cover and let it wilt. Once wilted, season with salt, pepper, nutmeg and chili flakes. Add the half and half and Parmesan and let the mixture simmer for 5 minutes. Add the lemon, taste for seasoning and add salt and pepper as needed. Make little wells in the spinach and drop in your eggs, swirling the whites a little so they combine with the spinach mixture. Cover the pan and cook for about 5-7 minutes until whites are set but the yolks are still runny. Season the eggs with salt, pepper, and chili flakes, sprinkle the 1/4 cup Parmesan and parsley over the top and dig in!
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Very thougghtful blog
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