Shakshuka With Swiss Chard Pesto

This delicious baked eggs recipe is a flavorful twist on classic Shakshuka—it’s spiked with a swiss chard pesto that perfectly complements the harissa tomato sauce and creamy eggs.

Prep Time: 10 mins.

Cook Time: 20 mins.

Total Time: 30 mins.

Ingredients

• 1 bunch organic swiss chard, stems removed
• 1 bunch organic cilantro
• 2 cloves garlic , plus 2 additional cloves (minced)
• 1 lime, juiced
• 1/2 cup organic extra-virgin olive oil , plus 2 tablespoons
• 1 large shallot, diced
• 1 organic red bell pepper, diced
• 1 28-ounce can organic crushed tomatoes
• 1 teaspoon organic harissa
• 1 teaspoon organic ground cumin
• 1 teaspoon organic paprika
• 1 teaspoon organic ground cinnamon
• salt and pepper , to taste
• 8 organic, pasture-raised eggs
• Optional garnish: feta cheese, kalamata olives, wild capers
• Serve with lavash bread or pita

Instructions

1. In a food processor, combine the swiss chard, cilantro, 2 cloves garlic, lime juice and olive oil.
2. Season with salt and pepper, to taste. Pulse to combine until smooth pesto consistency is reached. Set aside.
3. Meanwhile, in a large cast-iron skillet over medium heat, sauté shallot and bell pepper in olive oil until soft, about 3-5 minutes.
4. Add minced garlic and sauté until aromatic, about 1 minute.
5. Add tomatoes and season with harissa, cumin, paprika and cinnamon; salt and pepper to taste.
6. Reduce heat to medium-low and let simmer for 5 minutes, stirring occasionally.
7. Carefully crack the eggs into the tomato sauce, using a spoon to create a small hole for the egg to fit into.
8. Cover and cook until eggs are just set, about 5 minutes. You can also fry or poach the eggs in a separate pan, if you’d prefer (it tends to make for a prettier presentation, though the taste is the same).
9. Remove the cast-iron skillet from the heat and garnish with 1/2 cup of feta cheese crumbles, 1/4 cup of sliced kalamata olives and a few tablespoons of wild capers.
10. Serve with lavash bread and pita. Enjoy!

Note:

• You may need to cook the eggs in batches depending on the size of your cast iron skillet. You can generally fit 4 eggs in at a time for a standard pan.
• You’ll have plenty of leftover pesto, so reserve in the fridge for a later use. It goes great with eggs, grilled meats, drizzled on veggies and potatoes, etc.