Baked Eggs over Creamy Greens

Scrumptious Swiss Chard Shakshuka: A Delightful Twist on a Classic

This recipe for Swiss Chard Shakshuka offers a refreshing take on the beloved Middle Eastern dish, integrating vibrant greens for a nutrient-packed feast. Shakshuka is widely celebrated for its heartwarming combination of eggs poached in a savory tomato and pepper sauce, but this variation gives it a verdant makeover by featuring leafy greens as the star. The marriage of Swiss chard, spinach, and a touch of nutmeg with creamy, crumbly feta cheese creates a harmonious melody of flavors that will win over your taste buds.

Begin by ensuring you select the freshest greens—Swiss chard and baby spinach—for the best flavor and texture. The chard is the foundation, lending earthy notes and a beautiful color. Baby spinach enhances this with a more delicate flavor. When selecting feta cheese, opt for a high-quality, crumbly variety to add a richer, salty counterpoint to the dish.

The key to perfecting this shakshuka lies in the sautéing stage. Allow the onions to soften perfectly, creating a sweet and aromatic base that marries beautifully with the garlic. Properly wilting the greens is essential to avoid an overly chewy texture. This dish benefits from a touch of white wine for added depth and a splash of tanginess, which helps balance the creamy yogurt used later in the recipe.

For the ideal cook on the eggs, make sure to create small wells in the greens, and don't rush the process—let them poach gently under a cover for optimal results. This technique yields perfectly tender whites and custardy yolks to crown this exquisite dish.

Ingredients

• 1 bunch Swiss chard: Provides a hearty, earthy flavor that pairs well with eggs.
• 4 cloves garlic: Adds a pungent aroma and flavor to the dish.
• 2 tablespoons olive oil: Used for sautéing, imparting richness to the dish.
• 8 oz diced yellow onions: Provides a natural sweetness and heartiness to the base.
• ½ cup sliced green onions: Adds a mild onion flavor and vibrant color.
• ⅛ teaspoon crushed red pepper (optional): Introduces a hint of spiciness, balancing the creamy elements.
• 6 oz baby spinach: Offers a delicate flavor and enhances the dish's nutritional value.
• ½ cup white wine: Elevates the flavor, adding acidity that complements the creamy components.
• ½ cup plain, nonfat Greek yogurt: Contributes creaminess and a slight tang.
• 1 teaspoon kosher salt: Enhances the natural flavors of all ingredients.
• ¼ teaspoon ground nutmeg: Adds a subtle warmth and depth.
• 6 large eggs (or 1 ½ cups egg substitute): Poached directly in the greens, the eggs are the star component.
• ½ cup crumbled feta cheese: Offers a sharp, salty counterbalance to the earthy greens and creamy eggs.

Step-by-Step Instructions

1. Preparation: Start by removing the stems from your Swiss chard, then chop the leaves coarsely. Dice the garlic finely to infuse the dish with its aromatic flavor.
2. Sauté the Aromatics: Preheat a large sauté pan over medium heat for 2–3 minutes. Add olive oil, garlic, yellow onions, green onions, and, if you like a little heat, crushed red pepper. Cook and stir for 2–3 minutes until the onions have softened, becoming translucent and fragrant.
3. Add the Greens: Introduce the chopped Swiss chard to the pan, stirring for 3–4 minutes until it wilts and turns a vibrant green. Immediately following, add the spinach and white wine. Cook for an additional minute, allowing the wine to reduce halfway and create a flavorful base.
4. Incorporate Creamy Elements: Reduce the heat to low, then gently stir in the Greek yogurt, salt, and nutmeg until evenly distributed, creating a creamy sauce enveloping the greens.
5. Poach the Eggs: Using a spoon, create six small wells in the greens mixture. Carefully crack an egg into each well, allowing them to gently settle into place. Scatter the crumbled feta cheese over the entire dish.
6. Finish and Serve: Cover the pan with a lid, allowing the eggs to poach gently for 6–7 minutes or until the whites are set and the yolks are just cooked . Serve directly from the pan for a rustic presentation, savoring every bite.

Tips for Troubleshooting If Something Goes Wrong with the Recipe

• Dish too thick? Add a small splash of water or stock and stir gently to achieve the right consistency. This helps thin the sauce without diluting the flavor.
• Too spicy? Counteract the heat by stirring in a bit more Greek yogurt or a drizzle of honey for sweetness.
• Eggs aren't setting? Increase the heat slightly or cover for a few more minutes, ensuring the whites cook through.
• Green leaves tough? Ensure your sauté is long enough and adjust by cooking a little longer next time, as chard needs ample time to soften.

Ideas for Pairing with the Recipe

This Swiss Chard Shakshuka is a complete dish on its own, but consider these pairings to enhance your meal:

• Side Dishes: Serve with warm crusty bread or a pita to scoop up the delicious sauce and egg yolk. A fresh cucumber and tomato salad seasoned with lemon and herbs adds a refreshing crunch.
• Drinks: A crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, perfectly complements the dish’s richness. For a non-alcoholic option, a sparkling water with lime is equally delightful.
• Desserts or Garnishes: Finish your meal with a light fruit salad drizzled with honey for a simple yet satisfying conclusion. Alternatively, a creamy, tangy yogurt-based dessert can echo the dish’s flavors.

How to Store Properly

• For refrigeration: Store leftovers in an airtight container. Ensure the eggs are covered in sauce to maintain moisture. Consume within 2-3 days for optimal freshness.
• For freezing: While it's not recommended to freeze eggs, you can prepare the greens in advance and freeze them. To reheat, thaw completely and cook fresh eggs in the reheated greens.

FAQs

• Can I make this recipe vegan? Yes! Substitute the eggs with your favorite vegan protein, such as tofu or chickpeas, and use a plant-based yogurt and cheese.
• Can I use other greens? Absolutely! Kale or collard greens are excellent alternatives, just ensure they are well-cooked for tenderness.
• How can I make this recipe spicier? Increase the crushed red pepper flakes or add a dash of hot sauce for an added kick.
• Can I prepare this recipe in advance? You can prepare the greens ahead and gently reheat before adding fresh eggs for an easy breakfast or brunch solution.