Here at Tuck & Tate we love a good weekend brunch. Now that Tate has a human brother, brunch gatherings sometimes feel easier to pull off than dinners. When preparing a good brunch we always try to plan a menu of both sweet and savory dishes so that there is a little something for everyone. Shakshuka is one of our go-to dishes for the savory portion of brunch and one of our favorite ways to cook eggs. Shakshuka is traditionally made with a tomato base and is served eggy and cheesy. We took what we loved about this dish and swapped the tomatoes for mixed greens. The result is a healthy, creamy and delicious start to the morning and a must-add to your next brunch menu!
Makes: 4 entree servings
Prep Time: 15 minutes Total Time: 40 minutes
- 3 tbs olive oil
- 4 garlic cloves, diced
- 1 white onion
- 3 large bunches of Swiss chard, stems removed and roughly chopped
- 16 oz spinach leaves
- 1 bunch parsley, roughly chopped
- 1 bunch cilantro, roughly chopped
- 1 tbs garlic power
- 1 tbs cumin
- 2 tsp salt
- 1 tsp pepper
- 4 cups chicken stock
- 1 cup heavy cream
- 8 eggs
- 1/2 cup feta cheese
- red pepper flakes
- Prepare the ingredients by chopping the onion, Swiss chard, spinach, parsley and cilantro. The chopping does not need to be fine or exact – all of these ingredients will wilt and be blended during the cooking process.
- In a deep pan (at least 1.5 inch), saute the onion and garlic in the olive oil for 5 minutes over medium heat. Add the Swiss chard and spinach and saute until the greens are completely wilted, about 10 minutes. You may need to do this in batches if the raw greens overflow out of the pan.
- Add the parsley, cilantro, garlic powder, cumin, salt and pepper and stir until the ingredients are thoroughly mixed together.
- Stir in the chicken broth and bring the entire mixture to a boil. Lower the heat to a simmer. Using an immersion blender, blend roughly 70% of the greens together. You want to leave some of the greens whole for texture, but blending a majority of the greens provides a nice base for the eggs and gives the shakshuka a thicker texture.
- Keeping the heat on the stove, use a spoon to create little “wells” for the eggs. Crack an egg into each well and continue to cook for 10-15 minutes until the egg whites are cooked through.
- Sprinkle the feta cheese and red chili flakes on top and serve hot!